This Southern Butter Beans Recipe is hearty, smoky, and unbelievably comforting. Tender white lima beans are simmered low and slow with smoked turkey, onions, celery, garlic, and warm spices until perfectly creamy and flavorful. Finished with shredded turkey and plenty of seasoning, this dish is the kind of soul food that warms you from the inside out. Serve it as a side for holiday dinners or enjoy it with cornbread for a complete meal!
What Are Butter Beans?
If you’re unfamiliar, butter beans are large white lima beans. They get their name from their soft, creamy texture and buttery flavor once cooked. In Southern cooking, they’re often simmered with smoked meat, aromatics, and spices until tender and savory. One of my favorite foods, they’re comforting, hearty, and great to serve as a main dish or side with barbecue, buttermilk fried chicken, or holiday meals like baked ham!
Ingredients You’ll Need
Dry White Lima Beans: Also known as butter beans, these become soft and creamy when simmered. Soak them ahead of time for the best texture. (See my tips below.)
Chicken Stock: This adds rich flavor as the beans cook. Low-sodium stock works best, allowing for better control over the flavor.
Turkey: Smoked turkey legs or hocks infuse the beans with smoky depth and provide tender, shredded meat that makes the dish extra filling.
Veggies: Onion, celery, and garlic create a savory flavor base that enhances the beans’ flavor.
Herbs and Spices: Bay leaves, thyme, smoked paprika, onion powder, salt, and black pepper add warmth and balance, because we don’t do bland around here!
How to Make Southern-Style Butter Beans
Step 1. Rinse and sort the beans, removing any debris. Then, soak the beans.
Step 2. Heat a large pot or heavy-bottomed Dutch oven over medium-high heat. Add the diced onion and celery, and cook until the vegetables are translucent. Then, add the garlic and spices.
Step 3. Stir in the broth, followed by the butter beans, bay leaves, and thyme, and add the turkey leg.
Step 4. Bring the beans to a boil. Then, reduce the heat to a simmer, cover, and cook until the beans are tender.
Step 5. Remove the turkey, shred it, and add it back to the pot. Simmer for a few minutes to heat through.
Step 6. Lastly, heat the turkey through and season the butter beans to taste, garnish with black pepper, and enjoy!
Butter beans vs Lima beans
Butter beans and lima beans are actually the same legume, just known by different names depending on where you’re from. In the American South, we often call the larger, cream-colored variety “butter beans” because of their rich, buttery flavor and creamy texture when cooked. Smaller, green ones are usually labeled “baby limas,” and they tend to have a slightly firmer bite and a milder taste. Whether you simmer them with smoked meat for a soul food side or toss them into a stew, both versions are hearty and comforting.
Soaking Methods to Prep the Peas
Follow the same soaking method used for southern black eyed peas and red beans and rice.
Overnight Soak: Place the sorted butter beans in a large bowl, and cover them with water, allowing for at least 2 inches of water above the beans. Let them soak overnight (about 6-8 hours). Drain, rinse, and set aside until you’re ready to use.
Quick Soak Method: If you’re short on time, you can add about 7-8 cups of water to a pot with the sorted butter beans and bring it to a boil for about 2 minutes uncovered. Then, remove from heat, cover, and let them sit for about an hour. Drain, rinse, and set aside until you’re ready to use.
Frequently Asked Questions
How long do butter beans last?
Once cool, you can transfer leftovers to an airtight container and store them in the fridge for up to 4-5 days
Can I freeze leftovers?
Yes, let them cool completely. Then, transfer them to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
What’s the best way to thicken butter beans?
If you prefer creamier beans, mash a few against the side of the pot and stir them back in, or let the beans simmer uncovered for the last 10–15 minutes to reduce the liquid.
More Southern Recipes
- Southern Collard Greens
- Chicken and Sausage Gumbo
- Sausage Quiche
- Fried Chicken Wings
- Black Eyed Pea Soup
- Southern Chili Recipe
- Fried Chicken Tenders
- Baked Mac and Cheese
- Candied Yams
I hope you love this Southern Butter Beans Recipe! It’s savory, smoky, and delicious! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Southern Butter Beans with Smoked Turkey
Ingredients
- 1 lb dry butter beans or white lima beans
- 4 cups chicken stock more if needed
- 1 smoked turkey leg or hammock
- 1 onion finely diced
- 1 celery finely diced
- 6 cloves garlic minced
- 4 springs thyme
- 2 bay leafs
- 1 tsp salt
- ½ tsp onion powder
- 1 tsp smoked paprika
- 1/4 tsp black pepper
Instructions
- Rinse and sort butter beans to remove debris and dirt. Then, soak beans using whatever method you prefer. See Notes below.
- Heat a large pot or heavy-bottom Dutch oven over medium-high heat. Add diced onion and celery and cook for 4-6 minutes until the vegetables are translucent. Then, add the garlic, onion powder, smoked paprika, salt and black pepper and cook for an additional 1 minute.
- Then, add the chicken broth, followed by the butterbeans, bay leaves, and thyme. Stir until well combined. Then, and the smoked turkey leg.
- Next, bring the butter beans to a boil and then reduce to a simmer and cover. Let the beans simmer for about 1 – 1 1/2 hours or until beans are tender, stirring occasionally.
- When the beans are tender, take out the smoked turkey leg (or hammock), shred it, and add it back to the peas. Let the beans simmer for an additional 2-3 minutes. Then, give the butter beans a taste and adjust the seasoning as needed — I typically add more salt (about ½ – 1 tsp).
- Garnish the beans with black pepper and enjoy.
Notes
- Overnight Soak: Place the sorted butter beans in a large bowl and cover them with water, allowing for at least 2 inches of water above the beans. Let them soak overnight (about 6-8 hours). Drain, rinse, and set aside until you’re ready to use.
- Quick Soak Method: If you’re short on time, you can add about 7-8 cups of water in a pot with the sorted butter beans and bring it to a boil for about 2 minutes uncovered. Then, remove from heat, cover, and let them sit for about an hour. Drain, rinse, and set aside until you’re ready to use.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Jess Gaertner
These beans were delish! Instead of cooking on the stovetop, I put in the crockpot with all of the seasonings and measurements and it was perfect! Thanks for another great recipe!
So glad you liked this recipe! Crockpots are a lifesaver! They really make cooking easier!