This Southern soul-food style butter beans recipe features large lima beans simmered in a seasoned broth with smoked turkey and the classic “holy trinity” of bell pepper, celery, and onion.
Butter beans and rice are a longtime favorite of Marrekus, taking him back to summers in Mississippi with his grandad and his roots in Memphis. Butter beans were a reliable side at family meals—creamy, tender, and comforting alongside collard greens with ham hocks or smoked turkey, candied yams, and fried chicken or pork chops.
In this recipe we simmer dried large lima beans until they become silky and soft, cooking them in a flavorful broth with diced bell pepper, celery, onion, garlic, and smoked meat. The combination is similar to a pot of red beans and rice or pinto beans: simple ingredients that build deep, soulful flavor.
Soaking the beans overnight is recommended. It shortens cooking time, helps them cook evenly, and improves texture so they absorb the broth and become creamy. If you prefer a quicker method, a quick-soak technique also works.
Whether you’re feeding family or craving a taste of Southern comfort, these butter beans make a hearty, satisfying main or side.
For more dinner recipes, check our Best Soul Food Sunday Dinner Ideas roundup!
What you’ll love about this recipe
CREAMY BEANS – Large lima beans cook until silky and tender.
EASY RECIPE – Uses straightforward pantry ingredients: bell pepper, celery, onion, garlic, and dried lima beans.
SOUL FOOD FLAVOR – Smoked turkey or ham hocks give the broth a rich, smoky character for a comforting, hearty dish.
What are Butter Beans?
Butter beans are large lima beans known for a buttery, creamy texture and mild flavor. In Southern and soul food cooking they’re typically simmered with smoked ham hocks, smoked turkey, or other smoked meats and seasoned to create a rich side dish. At the store look for labels like “Butter Beans (Large Limas).”
Ingredients
- Water: Enough for soaking and to cover the beans while cooking.
- Smoked turkey wings (or smoked ham hocks, pork neck bones, or smoked turkey leg): Adds smoky depth to the broth and tender meat to serve with the beans.
- The “Holy Trinity”: Diced green bell pepper, celery, and onion for a savory aromatic base.
- Garlic cloves: Minced to enhance flavor.
- Chicken base or bouillon: Concentrates broth flavor and enriches the cooking liquid.
- Dried large lima beans: Also called butter beans; they cook to a creamy texture and absorb the seasoned broth.
- Creole seasoning: For heat and depth; you can substitute a blend of paprika, cayenne, black pepper, garlic powder, and herbs.
Special Equipment and Tools
- Large stockpot: Big enough for beans, water, and smoked meat.
- Colander: For rinsing and sorting dried beans before soaking and cooking.
How to Soak Butter Beans
To soak butter beans overnight:
- Rinse the dried beans in a colander under cold running water and remove any debris or damaged beans.
- Place the beans in a large bowl or pot with plenty of space for expansion.
- Cover with cold water, leaving several inches above the beans since they will swell.
- Soak at room temperature for 8–12 hours or overnight, covered or uncovered.
- Drain and rinse before cooking.
Soaking shortens cook time and helps produce a creamier texture. It can also reduce some bitter compounds and improve digestibility.
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 briefly 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 an hour to build flavor. Taste and adjust seasoning as needed.
- Add the drained lima beans and Creole seasoning, then simmer gently for 2–3 hours until the beans are tender and the broth thickens. The beans should begin to break down for a creamy texture.
- Optional: Stir in butter at the end, let the pot rest 15–30 minutes to thicken, shred some of the turkey meat into the beans, then serve over rice.
Recipe Tips
- Soak beans overnight: This ensures even cooking and creaminess. For a quick soak, boil beans 2–3 minutes, remove from heat, cover, and let sit 1 hour before draining.
- Adjust seasoning as you go: Taste after the smoked meat has simmered and again after the beans have softened. Add Creole seasoning, chicken base, salt, or pepper to balance the flavors.
- Skim excess fat: If your smoked meat releases a lot of fat, skim some from the surface for a less greasy final dish.
What to Serve
Butter beans and rice pair well with many soul food favorites: fried chicken, fried pork chops, fried catfish, cornbread, mac and cheese, collard greens, or cabbage. They work as a hearty main or a satisfying side.
How to Store Leftovers
Cool leftovers to room temperature, transfer to an airtight container, and refrigerate. Stored properly, butter beans keep for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed to loosen the sauce.
Commonly Asked Questions
Yes. Butter beans are simply large lima beans—same bean, different common name.
Soaking is not required, but it speeds cooking, improves texture, and can aid digestion. Use an overnight soak or a quick-soak when short on time.
This butter beans recipe is a classic Southern dish: simmered in a seasoned broth with smoked turkey and Creole spices until the beans are tender and creamy. It’s hearty, flavorful, and perfect for family meals.
📖 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 i.e. andouille
- 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 to taste
- kosher salt to taste
- 8 cups water
- 4 cups chicken broth
- 2 smoked ham hocks alternatively, use smoked turkey wings or necks
- 2 bay leaves
- cooked rice for serving
- green onion for garnish
Instructions
-
Rinse the dried large lima beans in a colander under cool running water, removing any debris or damaged beans.
-
Place the rinsed beans in a large bowl and cover with at least 3 inches of water. Soak 8–12 hours or overnight, then drain and rinse.
-
Heat a small amount of oil in a large stockpot over medium heat. Brown the smoked sausage in oil, then remove and set aside.
-
Add diced bell pepper, celery, and onion to the pot and sauté until softened, about 5 minutes.
-
Add the garlic and cook about 30 seconds until fragrant.
-
Stir in Creole seasoning, granulated garlic, cayenne, smoked paprika, and white pepper.
-
Pour in water and chicken broth, add drained beans, smoked turkey wings or ham hocks, and bay leaves. Bring to a boil.
-
Cover and reduce heat to a low simmer. After 1 hour taste the broth and adjust seasoning with kosher salt and black pepper if needed.
-
Continue simmering 2–3 more hours until the beans begin to break down and the turkey meat is tender and falling from the bone.
-
About 30 minutes before serving, return the cooked smoked sausage to the pot and let the flavors meld.
-
Remove from heat, stir in butter, and let the beans rest 15–30 minutes to thicken.
-
Serve the creamy beans over white rice, adding shredded turkey meat to each bowl and garnishing with sliced green onion.