Home-Style Butterbeans

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Frozen butterbeans give summer-fresh flavor to holiday menus.

Home-Style Butterbeans in a dutch oven
Photo:

Caitlin Bensel; Food Stylist: Torie Cox

Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:
6 to 8

Just seven ingredients, including salt and pepper, come together for a rich, indulgent butterbeans dish with little effort. These Southern-style butterbeans are flavored with brown sugar, onion, and crisp bacon and offer the convenience of frozen butterbeans. Cooked slow with butter and water until creamy and decadent, this classic recipe can be served as a hearty side or comforting main dish.

With just 10 minutes of active time, these slow-cooked butterbeans are mostly hands-off, and totally worth the wait.

The Difference Between Butterbeans and Lima Beans

Also called large limas, pocketbook beans, or mule ears, butterbeans and lima beans are actually the same thing. A staple in the South, they’re referred to as butterbeans for their rich, tender consistency and creamy flavor when cooked. They originated in Lima, Peru (their namesake), where they’ve been growing for over 9000 years.

Young lima beans, also called baby lima beans, are tender and more mild than their larger counterparts. For home-style baby lima beans, substitute 1 (16-oz.) package frozen baby lima beans for butterbeans and proceed with the recipe as directed.

What Do Butterbeans Taste Like?

The creamy color and texture of butterbeans account for their name. When slow-cooked, they take on a velvety texture, and mild, buttery flavor best showcased in comforting dishes like soups, stews, casseroles, dips, or even salads. They easily soak up flavors and sauces for a flavorful meal, no matter what you pair them with.

Ingredients for Home-Style Butterbeans

To make this dish, you'll need:

  • Bacon slices: Add texture and a meaty, salty bite.
  • Onion: Enriches the flavor.
  • Brown sugar: Adds sweetness for a creamy, decadent result.
  • Frozen butterbeans: Easy to grab and quicker to cook than their dried counterparts.
  • Butter: Adds richness in flavor and texture.
  • Salt: Seasons the mixture.
  • Cracked pepper: For a hint of peppery spice.
ingredients for Home-Style Butterbeans

Caitlin Bensel; Food Stylist: Torie Cox

Substitute 1 (16-oz.) package frozen baby lima beans for butterbeans. Proceed with recipe as directed.

How To Make Home-Style Butterbeans

With just 10 minutes of active time, these slow-cooked beans are well worth the wait. Full instructions are below, but here's a brief recap before you get started:

  • Step 1. Cook bacon in a large Dutch oven 5 to 7 minutes, then onion. Add brown sugar, and cook, stirring occasionally, until sugar is dissolved. Stir in butterbeans, butter, and bacon until butter melts. Stir in 3 cups water.
  • Step 2. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper. Use a slotted spoon to serve butterbeans.

How To Store and Reheat Leftover Home-Style Butterbeans

Refrigerate leftover butterbeans in an airtight container for up to five days, or freeze for up to three months. Thaw in the refrigerator before reheating on the stovetop or in the microwave until hot throughout.

What To Serve With Home-Style Butterbeans

Serve butterbeans alongside a variety of entrees, including fried chicken, meatloaf, and pot roast. With the addition of bacon, these butterbeans are also hearty enough to be served up as a main dish. Pair with crusty bread, rice, cornbread or any vegetable sides.

More Traditional Southern Side Dishes You'll Love

If you love butterbeans, you'll love these traditional Southern side dishes as well:

Editorial contributions by Katie Rosenhouse.

Ingredients

  • 5 bacon slices, diced

  • 1 small onion, minced

  • 1/4 cup firmly packed brown sugar

  • 1 (16-oz.) pkg. frozen butterbeans

  • 1/4 cup unsalted butter

  • 3 cups water

  • 2 tsp. salt

  • 1 tsp. cracked pepper

Directions

  1. Cook bacon:

    Cook bacon in a large Dutch oven over medium heat 5 to 7 minutes.

    cooking bacon in a dutch oven

    Caitlin Bensel; Food Stylist: Torie Cox

  2. Cook onions:

    Remove bacon pieces with a slotted spoon, and set aside. Remove all but 2 tablespoons of the bacon grease. (Reserve extra drippings for another use.) Add onions and sauté until tender, 5 to 7 minutes.

    cooking onions in bacon grease

    Caitlin Bensel; Food Stylist: Torie Cox

  3. Add brown sugar:

    Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved.

    brown sugar, bacon grease, onions

    Caitlin Bensel; Food Stylist: Torie Cox

  4. Add butterbeans:

    Stir in butterbeans, bacon, and butter until butter is melted and beans are thoroughly coated.

    butterbeans, bacon, and butter added to onion mixture

    Caitlin Bensel; Food Stylist: Torie Cox

  5. Add water:

    Stir in 3 cups water.

    butterbeans in water

    Caitlin Bensel; Food Stylist: Torie Cox

  6. Cook beans:

    Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 1 hour or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper. Serve with a slotted spoon.

    cooked butterbeans

    Caitlin Bensel; Food Stylist: Torie Cox

Recipe Update

We retested this recipe in October 2023 after several critical reader reviews. We reduced the amount of water to 3 cups, lowered the cook time to 1 hour, and cut back on the brown sugar.

Frequently Asked Questions

  • Can I make butterbeans in advance?

    Cooked butterbeans can be refrigerated for up to five days and reheated before serving.

  • Can this butterbeans recipe be made vegetarian or vegan?

    Skip the bacon for a vegetarian version of this recipe, and use a plant-based butter to make it vegan.

  • Can I substitute the brown sugar with granulated sugar for butterbeans?

    Feel free to swap the brown sugar for granulated (although you'll miss out on the hint of molasses brown sugar provides). You can also cut back on the sugar, if needed, and adjust to taste.

Additional reporting by
Katie Rosenhouse
Katie Rosenhouse
Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer.

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