Butter Beans
Butter beans are a delicious Southern comfort food, slow-cooked with smoked turkey. Use this recipe to simmer lima beans to tender perfection, for a warm, hearty soul food side dish.
For more bean recipes, try my Copycat Chipotle Black Beans and Navy Beans with Ham next.
I love making this butter beans recipe on lazy Sunday afternoons for my family. The beans get buttery and tender after simmering for a while, and the turkey leg adds a deep, rich flavor that makes the whole dish even more mouthwatering.
I love how easy it is to slow cook everything in one pot. It gives me plenty of time to relax while it all comes together. By the time it’s done, you have a creamy, flavorful side dish to go along with dinner.
Why you will love this Butter Beans Recipe:
Comforting Side Dish! These beans are creamy, rich, and satisfying when simmered and mashed.
Amazing Flavor! So not everyone loves beans. But butter bean recipes like this, simmered in chicken broth with turkey, take on a smoky, savory richness.
Nutritious! Packed with plenty of protein and fiber, this dish is both wholesome and hearty.
What are Butter Beans?
Butter beans, also known as large lima beans, are a type of legume with a thick skin and creamy center. Once cooked, they become tender and buttery, so they’re perfect for mashing or blending into soups and stews. They absorb flavors really well, which is why they taste so good with smoky or savory ingredients.
Lima Beans vs Butter Beans
Butter beans are a type of lima bean, but they tend to be larger and creamier when cooked. While you can use the terms interchangeably, many refer to the smaller, green varieties as lima beans and butter beans for the larger, pale ones.
Ingredients
To make butter beans, you will need the following ingredients:
- Lima beans: Using dried lima beans gives this dish a rich, creamy texture as they absorb the flavors of the broth and seasonings while they slow cook.
- Smoked turkey leg: The smoked turkey leg adds a deep, savory flavor that infuses the beans with a smoky richness, making every bite more flavorful.
- Chicken broth: Chicken broth provides a flavorful base that enhances the beans while keeping the dish moist and hearty.
- Butter: Unsalted butter gives the dish its signature buttery creaminess without adding extra salt.
- Onion: Diced onion adds a subtle sweetness and a bit of texture to the dish, balancing out the savory flavors.
- Seasoning: I like to season the beans with cajun seasoning, garlic powder, black pepper, dried oregano, red pepper flakes. These seasonings bring a blend of heat, earthiness, and bold flavors that give the beans a delicious kick.
- Bay leaves: The bay leaves add an aromatic, herbal depth to the broth as the beans simmer.
How to Make Butter Beans
I start by rinsing the beans under cold water. Then, I add them to a bowl to soak in water for at least an hour (but preferably overnight).
While the beans are soaking, grab a large pot and add the smoked turkey leg, covering it with chicken broth. Then I let it simmer on medium-high heat with the lid covered.
Continue for about an hour to tenderize the meat until it’s ready to shred.
After an hour, turn off the heat, take the turkey leg out of the pot, and place it in a bowl to cool.
Once it’s cool enough to handle, I remove all the meat from the bone. Then, I turn the heat back to medium, and return the shredded meat to the pot with the chicken broth.
Then I drain the water and give the beans a final rinse. They should be slightly puffy. Gently add the beans to the pot with the broth and turkey.
Ensure there’s enough liquid to fully cover the beans. If not, add more water until they’re submerged. Then I add the butter, diced onion, and seasonings.
I give everything a good stir, so it’s fully coated. Then, I toss in the bay leaves, turn the heat down to medium-low, and cover the pot.
Simmer the beans for about 30 minutes. Every 15 minutes or so, give them a stir and check the liquid level. If it looks low, I add about ¼ cup of water.
After the initial 30 minutes, I cook the beans for another half hour, just until they’re soft and the liquid has thickened. For a thicker mixture, mash some against the side of the pot using the back of a wooden spoon.
Finally, I taste, adding salt and pepper as needed.
Tips and Variations
- Soak the beans overnight for the creamiest texture, but if you’re in a rush, an hour-long soak works just fine.
- While simmering, make sure the beans stay fully submerged in the broth for even cooking. If the liquid level gets low, add a little water to keep them covered.
- Want a vegetarian option? Omit the turkey leg and use vegetable broth instead of chicken broth for a rich, meatless version.
- You can substitute other beans like Great Northern beans, chickpeas, or cannellini beans if you don’t have butter beans on hand.
- Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze them for up to 3 months. To reheat, warm the beans over medium-low heat or in the microwave, adding a splash of water if they’ve thickened too much.
Frequently Asked Questions
Thanks for taking the time to try this Butter Beans recipe. If you love it, let me know on Instagram or Facebook!
More Southern side dishes you’ll love
Ingredients
- 1 16 ounce bag Large lima beans dried
- 1 whole Smoked turkey leg
- 4 cups Chicken broth
- 2 tablespoons Butter unsalted
- 1 whole Onion diced
- 1 tablespoon Cajun seasoning adjust to taste
- 1 teaspoon Garlic powder
- 1 teaspoon Black pepper
- ½ teaspoon Dried oregano
- ¼ teaspoon Red pepper flakes more or less for spice
- 2 Bay leaves
Instructions
- Soak the beans: Rinse the beans thoroughly under cold water and then add them to a bowl and soak them in water for at least one hour or overnight.
- While the beans are soaking, add the smoked turkey leg to a large pot and cover it with the chicken broth. Turn the heat up to medium high and cover the pot with a lid. Allow the turkey leg to simmer for at least one hour so that the meat can get tender enough to shred.
- After one hour, turn the heat off and remove the turkey leg from the pot and set it aside in a bowl so that it can cool down.
- Once the turkey leg is cool enough to handle, remove all of the meat from the bone, turn the heat on the pot back to medium, and add the shredded meat back to the pot with the chicken broth.
- Drain any water from the soaked beans and give them one final rinse under cold running water. The beans should be slightly puffed up. Genly pour the beans into the pot with the broth and turkey meat.
- There should be enough liquid to cover the beans, if there isn’t, add just enough water to make sure the beans are fully covered. Now add in the butter, diced onion, cajun seasoning, garlic powder, black pepper, oregano, and red pepper flakes.
- Stir all of the seasonings together with the beans and the turkey meat until everything is fully incorporated. Now add the bay leaves to the pot. Turn the heat down to medium low and cover the pot.
- Allow the beans to simmer for 30 minutes, checking every 15 minutes to stir and to make sure they have enough liquid. Add ¼ cup of water as needed.
- Cook an additional 30 minutes, just until the beans have softened completely and the liquid has thickened to the consistency of your liking. If you want the beans to be on the thicker side, just use the back of a wooden spoon and smash some of the beans against the pot as you stir.
- Taste for seasoning and add more salt and pepper as needed. Serve with a side of rice and cornbread, and enjoy!
Equipment
- Large Pot with a lid
- Bowl
- Wooden Spoon
