This Southern, soul-food-style butter beans recipe features large lima beans simmered in a seasoned broth with smoked turkey and the “holy trinity” of bell pepper, celery, and onion.
Butter beans and rice have long been a favorite of Marrekus, taking him back to childhood summers in Mississippi and memories of Memphis. Butter beans were a reliable, comforting side—perfect alongside collard greens with ham hocks or smoked turkey, candied yams, fried chicken, or pork chops. Their tender, creamy texture is simple but unforgettable.
We simmer these large lima beans until creamy in a flavorful broth with green bell pepper, celery, and onion—the same aromatic base you find in classic Louisiana red beans and rice or pinto beans. The ingredients are straightforward, yet they combine into a rich, hearty dish full of soul-food flavor.
For best results, soak the dried beans overnight. Soaking softens them, shortens cooking time, and helps them absorb the savory broth. If you’re short on time, a quick-soak method will work too.
Whether you’re cooking for family or craving Southern comfort, this butter beans recipe delivers tender beans and deep, smoky flavor.
For more dinner recipes, check our Best Soul Food Sunday Dinner Ideas roundup!
What you’ll love about this recipe
CREAMY BEANS – Tender, melt-in-your-mouth beans.
EASY RECIPE – Simple ingredients like bell pepper, celery, onion, garlic, and lima beans make this accessible.
SOUL FOOD FLAVOR – Smoked turkey or ham hocks infuse the broth with rich, smoky depth for a comforting meal.
What are Butter Beans?
Butter beans are large, flat lima beans known for a buttery, creamy texture and mild flavor. In Southern cooking they’re often simmered with smoked ham hocks or turkey and aromatics as a savory side. In stores they may be labeled “Butter Beans (Large Limas).”
Ingredients
- Water: Enough to soak the beans and keep them submerged while cooking.
- Smoked turkey wings (or smoked ham hocks, pork neck bones, smoked turkey leg): Adds smoky depth; meat can be shredded and served with the beans.
- Holy Trinity: Diced green bell pepper, celery, and onion form the aromatic base.
- Garlic cloves: For added flavor.
- Chicken base or bouillon: Enriches the broth.
- Dried large lima beans: Also labeled butter beans—they become tender and creamy as they cook.
- Creole seasoning: For heat and seasoning; you can substitute a mix of paprika, cayenne, black pepper, garlic powder, and herbs.
Special Equipment and Tools
- Large stockpot: Big enough for water, beans, meat, and aromatics.
- Colander: For rinsing and sorting dried beans.
How to Soak Butter Beans
To soak butter beans overnight:
- Rinse dried beans in a colander under cold water, removing debris and any damaged beans.
- Place beans in a large bowl or pot and cover with several inches of cold water to allow for expansion.
- Soak at room temperature for 8–12 hours or overnight, covered if you prefer.
- Drain and rinse before cooking.
Soaking shortens cooking time, promotes a creamier texture, and reduces compounds that can cause bitterness.
How to Make Southern Butter Beans
- Soak the lima beans overnight, then drain and rinse.
- Sauté diced bell pepper, celery, and onion in a large pot until softened; add garlic and cook until fragrant.
- Add water, chicken broth, smoked turkey wings (or ham hocks), bay leaves, and chicken base. Bring to a boil, then reduce to a low simmer and cook about 1 hour. Taste and adjust seasoning.
- Add the drained beans and Creole seasoning, then simmer 2–3 hours until the beans are tender and the broth thickens.
- Optionally let the pot rest off heat to thicken further. Remove meat from bones, shred, and stir back in before serving.
Recipe Tips
- Soak beans overnight: This yields even, creamy beans. For a quick soak, boil 2–3 minutes, remove from heat, and let sit covered for 1 hour.
- Adjust seasoning: Taste the broth after the meat has simmered and again after the beans cook; add Creole seasoning, chicken base, salt, or pepper as needed.
- Skim excess fat: If using fattier smoked meats, skim fat from the surface to keep the dish from becoming greasy.
What to Serve
Butter beans and rice pair well with many soul-food favorites: fried chicken, deep-fried pork chops, fried catfish, cornbread, mac and cheese, collard greens, or cabbage. They’re versatile and satisfying alongside many mains.
How to Store Leftovers
Cool the beans to room temperature, transfer to an airtight container, and refrigerate. They will keep for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if the beans have thickened too much.
Commonly Asked Questions
Yes. Butter beans are simply large lima beans; the names are used interchangeably.
Soaking isn’t required, but it speeds cooking and improves texture and digestibility.
This butter beans recipe is a Southern favorite: simmered in a smoky broth and seasoned with Creole spices, the beans become tender and creamy for a hearty, comforting meal.
📖 Recipe
Creamy Butter Beans Recipe (Southern Soul Food)
Krysten Wilkes & Marrekus Wilkes
Ingredients
- 2 pounds large lima beans, dried (butter beans), rinsed and sorted
- 13 ounces smoked sausage (such as andouille), optional
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 tablespoon Creole seasoning
- 1 teaspoon granulated garlic
- 1 teaspoon cayenne
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon white pepper
- Black pepper and kosher salt, to taste
- 8 cups water
- 4 cups chicken broth
- 2 smoked ham hocks (or smoked turkey wings/necks)
- 2 bay leaves
- Cooked rice, for serving
- Green onion, for garnish
Instructions
- Rinse the dry lima beans in a colander, removing any debris or damaged beans.
- Place beans in a large bowl and cover with at least 3 inches of water. Soak 8–12 hours or overnight, then drain and rinse.
- In a large stockpot, heat a small amount of oil over medium heat. Brown the sausage if using, then remove it from the pot.
- Sauté diced bell pepper, celery, and onion until softened, about 5 minutes. Add garlic and cook 30 seconds more until fragrant.
- Stir in Creole seasoning, granulated garlic, cayenne, smoked paprika, and white pepper.
- Add water, chicken broth, drained beans, smoked ham hocks or turkey wings, and bay leaves. Bring to a boil.
- Reduce heat to low, cover, and simmer. After 1 hour, taste and adjust seasoning with salt and black pepper as needed.
- Continue to simmer 2–3 hours more, until beans begin to burst and the meat is tender and falling from the bone.
- About 30 minutes before serving, return the cooked sausage to the pot and let flavors meld. Remove from heat and stir in butter. Let rest 15–30 minutes to thicken.
- Serve spooned over white rice with shredded turkey or ham hock meat and garnish with sliced green onion.
Nutrition
Carbohydrates: 77 g
Protein: 46 g
Fat: 26 g