Southern Butter Beans
Any Southerner worth their salt has eaten so many butter beans in their lifetime it’s hard to know whether to list it as a main dish or a side dish. If you haven’t made a meal of butter beans over some fresh cornbread, you haven’t spent much time in the South.
- 1 lb bag of large lima beans
- water to cover, plus an inch
- 1 cube chicken bouillon
- ¼ cup butter (½ stick)
- 1 tbsp salt
- ¼ tsp black pepper
- 4-6 cups water
Rinse and sort beans.
Place beans into stockpot with just enough water to cover them, plus about an inch.
Bring to a boil.
Cover and turn off the burner.
Let the beans soak covered for one hour, drain and set aside.
Pour 4-6 cups of fresh water over the beans.
Add chicken bouillon.
Bring to a boil, reduce heat to medium and let simmer for about 1 hour.
Stir in the butter.
Continue cooking on a low simmer an additional hour to 1 hour and 30 minutes, or until beans are tender and sauce thickens.
Add additional chicken stock or water only if needed.