Time 9h20m Yield 8 Number Of Ingredients 5 Steps:
Cover lima beans with water in a large pot and soak overnight. Drain and return lima beans to the pot; cover beans with fresh water. Heat a large skillet over medium-high heat; cook and stir bacon until crisp, about 5 minutes. Reserve about 2 teaspoons bacon drippings and drain bacon on paper towels. Bring lima beans, bacon, and reserved bacon drippings to a boil. Reduce heat to medium-low and simmer until beans are just tender, 40 to 60 minutes. Stir heavy cream and butter into bean mixture and cook until thickened, about 15 minutes more. Season with salt and pepper.
Time 3h Number Of Ingredients 7 Steps:
Now, you can choose to soak the beans overnight if you want, but you really don’t have to. Either way, the first step is to wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour. After the beans have sat, drain the water and put the beans to the side. Add the oil to the pot and sauté the ham hocks and onions together, until the onion is clear and tender. Then add garlic and sauté about 2 minutes more. Add the beans and cover with water. Add pepper and salt (only about 1 teaspoon of salt at first). Bring to a boil; stir, reduce heat, and cover and simmer for about 2 hours. Keep checking the water level and stirring every once in a while. Add more water if needed. Keep that water just about an inch above the beans. Cook until beans are tender, more salt here is optional. And oh the gravy this makes, oh my… so good! Serve over rice
More about “southern butter beans recipes”
Time 4h5m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Place washed butter beans in slow cooker (I use a 1.5 qt size). Add butter, bouillon, and salt. Add water to cover and stir to mix ingredients. Cook on HIGH for 1.5 hours, then cook on LOW for 2-3 hours or til butter beans are tender.
