I had a hard time deciding if these creamy butter beans were a side dish or as a main. We had them as a main dish, with cornbread. And we had them as a side. So… they’re both a main dish and a side dish!! And they are so creamy good!
These creamy butter beans are the ultimate comfort dish, and a welcomed change from the usual chili or big bowl of black-eyed peas that I usually turn to on a cool evening.
For a little Cajun kick to your beans, substitute chopped cooked andouille sausage for the hame.
Also try my Cuban black beans.
Creamy Butter Beans
- 1 pound dried lima beans
- 1 tablespoon vegetable oil
- 1/2 cup white onion chopped
- 1/2 cup celery chopped
- 1/4 cup carrot chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 2 cups smoked ham chopped
- 2 pounds smoked hog jowl bacon
- 4 cups chicken stock
- 2 bay leaves
- 1/2 stick unsalted butter
- 2 tablespoons dried parsley
- 2 teaspoons Cajun seasoning
- kosher salt
- Place beans in a large bowl and add enough water to cover them by 2″. Let soak for 24 hours. Drain.
- Heat oil in a Dutch oven over medium heat.
- Add the onion, celery, and carrots and saute until just starting to get tender.
- Add the garlic and cook another 2 minutes.
- Crumble in the dried thyme and black pepper and stir.
- Add the ham, jowl bacon, chicken stock, bay leaves and 4 cups of water.
- Bring to a boil then reduce to a simmer and continue simmering for an hour.
- Add beans, butter, parsley, and Cajun seasoning and stir.
- Bring back to a simmer and simmer for another 1 hours and 30 minutes or until the beans are done and the sauce has thickened. If the sauce gets too thick add more water or chicken stock.
- Season with salt and serve.
Nutritional values are approximate.