Side

Butter Beans, a Southern Classic

... from Aunt Sandy's Kitchen

• Serves: 10-12 people
• Prep Time: 10 minutes
• Cooking: 20-25 minutes

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Butter Beans (dry large lima beans) are as a Southern Classic as it gets. Creamy texture and hearty flavor, making them a comforting and versatile dish especially with Aunt Sandy's buttermilk cornbread for a complete meal. Butter Beans can be seasoned with a variety of smoked meats and simple ingredients that create a rich, savory broth that enhances their natural creaminess. These beans are slow-cooked to tender perfection, allowing the flavors to meld even more together. They can be enjoyed as a standalone dish or a side - bring on some greens for a classic Southern meal.

Ingredients

• 1 pound dried large lima beans
• ½ large onion, chopped
• ½ cup butter
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1½ cup ham pieces roughly cut up

Directions

1. Sort and rinse beans in a colander.
2. Place beans in a large saucepan and cover beans with 2 inches of water. (Water will cook down.)
3. Place the pan of beans over high heat and bring to a boil.
4. When the beans start to boil, remove beans from heat and cover. Let beans sit for at least one hour.
5. Drain the beans in a colander. Place the beans back in the saucepan and add enough fresh water to cover beans with 2 inches of water.
6. Place the saucepan back on high heat, and add salt, pepper, garlic, butter, and ham.
7. Bring beans back to a boil. When the beans begin to boil reduce heat to medium-low.
8. Cook beans stirring occasionally adding water as necessary. After cooking for an hour, check beans for tenderness.
9. Continue cooking beans till tender adding enough water depending on the amount of juice or dryiess desired.

Serve with cornbread and coleslaw.

Enjoy!