Hey food lovers! Can we have a heart-to-heart about butter beans? I get it – they don’t have the best reputation. Maybe you remember those mushy, flavorless lima beans from school cafeterias (ugh, same!). But honey, I’m here to completely change your mind about these creamy, buttery gems!
Last month, I discovered the magic of PROPERLY cooked butter beans at a little Southern restaurant, and I’ve been obsessed ever since. My grandmother used to make them, but somehow I’d forgotten how incredible they could be when treated right. Now my family can’t get enough, and my 10-year-old nephew (the pickiest eater alive) actually asked for the recipe!
These aren’t your cafeteria lima beans, darling. These are rich, creamy, satisfying butter beans that’ll have you wondering why you ever doubted them. Let’s dive in!
1. Southern-Style Butter Beans with Ham Hock
This is the recipe that started my butter bean love affair. It’s like a warm hug in a bowl!
Ingredients:
- 1 pound dried butter beans (lima beans), soaked overnight
- 1 smoked ham hock (about 1 pound)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 6 cups water
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions:
Drain and rinse soaked beans. In a large pot, combine beans, ham hock, onion, garlic, bay leaves, paprika, pepper, and water. Bring to a boil, then reduce heat and simmer covered for 1.5-2 hours until beans are tender and creamy. Remove ham hock, shred meat, and return to pot. Stir in butter and salt to taste. Remove bay leaves before serving. Garnish with fresh parsley. Serve with cornbread – trust me on this one!
2. Creamy Tuscan Butter Bean Soup
I made this for a dinner party and everyone begged for the recipe. It’s elegant enough for guests but easy enough for weeknights.
Ingredients:
- 2 (15 oz) cans butter beans, drained and rinsed
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Crusty bread for serving
Instructions:
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (about 8 minutes). Add garlic and cook 1 minute more. Add tomatoes, broth, and butter beans. Bring to a boil, then simmer 20 minutes. Using an immersion blender, partially blend soup (leave some texture!). Stir in spinach, cream, and basil. Season with salt and pepper. Serve topped with Parmesan and crusty bread on the side.
3. Mediterranean Butter Bean Salad
This salad literally gets better every day it sits in the fridge. It’s my secret weapon for busy weeks!
Ingredients:
- 3 (15 oz) cans butter beans, drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
For the Lemon Herb Dressing:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
Combine all salad ingredients in a large bowl. Whisk together all dressing ingredients and pour over salad. Toss gently and refrigerate for at least 1 hour before serving. This keeps beautifully for 5 days! Serve as a side dish or add grilled chicken for a complete meal.
4. Smoky Butter Bean and Sausage Skillet
When I need dinner on the table in 30 minutes, this is my go-to. It’s hearty, flavorful, and uses just one pan!
Ingredients:
- 1 pound Italian sausage, casings removed
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 (15 oz) cans butter beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Cook sausage in a large skillet over medium-high heat, breaking it up as it cooks. Remove sausage, leaving 2 tablespoons fat in pan. Add onion and bell pepper, cook 5 minutes. Add garlic, cook 1 minute. Return sausage to pan with tomatoes, butter beans, paprika, thyme, red pepper flakes, and broth. Simmer 10 minutes until sauce thickens. Stir in spinach until wilted. Season with salt and pepper. Garnish with parsley.
5. Herbed Butter Bean Mash
Move over, mashed potatoes! This creamy, herb-packed side dish steals the show at every dinner.
Ingredients:
- 2 (15 oz) cans butter beans, drained and rinsed
- 4 tablespoons butter
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon lemon zest
- Salt and white pepper to taste
Instructions:
Heat butter beans in a saucepan with a splash of water until warmed through. Drain well. Using a potato masher or immersion blender, mash beans until mostly smooth but still with some texture. Stir in butter, cream, garlic, chives, thyme, and lemon zest. Season generously with salt and white pepper. Serve immediately while hot. Perfect with roasted chicken or grilled fish!
6. Spicy Butter Bean Curry
This curry is pure comfort food with a kick. It’s become our Friday night tradition!
Ingredients:
- 2 tablespoons coconut oil
- 1 large onion, diced
- 1 jalapeño, seeded and minced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 (15 oz) cans butter beans, drained and rinsed
- 1 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- Cooked basmati rice for serving
- Naan bread (optional)
Instructions:
Heat coconut oil in a large pot over medium heat. Cook onion until soft, about 5 minutes. Add jalapeño, garlic, and ginger, cook 2 minutes. Add spices and cook until fragrant, about 1 minute. Pour in coconut milk and tomatoes, bring to a simmer. Add butter beans and salt, simmer 15 minutes until sauce thickens. Stir in cilantro. Serve over rice with warm naan bread.
My Butter Bean Tips & Tricks
Dried vs. Canned:
Dried beans have better texture but need overnight soaking. For quick meals, high-quality canned beans work perfectly!
The Secret to Creamy Beans:
Don’t skip the butter! It makes all the difference in creating that signature “buttery” flavor and smooth texture.
Storage:
These recipes freeze beautifully (except the salad). Make double batches and freeze half for busy weeks!
Final Thoughts
Y’all, butter beans have completely won me over, and I hope they do the same for you! They’re creamy, satisfying, and so much more versatile than I ever imagined. Start with the Southern-style recipe if you want traditional comfort, or try the Mediterranean salad if you’re looking for something fresh and light.