These lima beans are easy to make with very little prep time. Yes, there’s a long cook time, but they’re just simmering away, minding their own business. Prep time is super minimal. 😊
Beans are high in protein, filling, and easy on the wallet. They make a great, simple side dish, and we’re adding bacon, onions, and brown sugar to make them taste great. It’s sure to become a favorite in your house.
Table of Contents
Ingredients and Tools You’ll Need
Use frozen butter beans here to make your life easier. To give the dish a bit of extra flavor, try adding a pinch of cayenne pepper or red pepper flakes when you add the salt and pepper. Or feel free to add some cooked diced ham or crumbled sausage to the beans at the end.
This will make 12 servings. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
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Equipment
- large stockpot
Ingredients
- 5 bacon slices diced
- 1 small onion, minced
- ½ cup brown sugar
- 1 pound frozen butter beans or baby lima beans
- ¼ cup butter
- 12 cups of water
- 2 teaspoons salt
- 1 teaspoon black pepper
How to Make
Step One: Cook the Bacon and Onion
In a large pot, cook the bacon and onion for 5-7 minutes until the onion is soft. Add the brown sugar and cook, stirring occasionally, for 1-2 minutes (just until the sugar dissolves).
Step Two: Add the Beans, Butter, and Liquid
Add the beans and butter to the pot. Stir until the butter melts and coats the beans. Then add water.
Step Three: Cook
Bring the mixture to a boil. Reduce the heat and simmer for 2 hours, stirring occasionally. The beans are done when they are very tender and the liquid is slightly thickened. The beans should just poke above the liquid in the pot. Add salt and pepper when the cooking time is done. Beans cooked too long in salty water will become tough.
Step Four: Serve
Scoop the beans out of the cooking liquid and place them in a serving dish.
Serving & Storing
This is the perfect side dish for a classic main course like buttermilk fried chicken. Finish off with a peach and apple pie.
Once cooked, the beans can be stored in an airtight container for up to four days in the refrigerator or for up to three months in the freezer.
If freezing, make sure to cool them completely before transferring them into a freezer-safe bag or container. When ready to eat, simply thaw and reheat on the stovetop over medium heat until warmed through. (You don’t need to freeze the cooking liquid.)
Questions and Troubleshooting
They’re the same thing! Just different names. 🙂
To be honest, frozen beans make this recipe a snap, and dried beans are a pain. But if you insist….
First, you’ll need to sort through the dried beans, discarding any small stones or debris. Then, you’ll need to soak the beans in cold water overnight or for at least 6-8 hours. Once soaked, drain the water and proceed with the recipe as written. They may take a little longer to cook.
The best way to know when your beans are done cooking is to check their texture. The beans should be very tender, and the liquid in the pot should be slightly thickened. If you take a spoonful of the beans, they should easily break apart with little pressure from your spoon.
More Bean Recipes
- These cast iron skillet green beans are always popular at Christmas (probably because there’s bacon).
- When you want something a little more special than just opening a can of beans, make these skillet baked beans.
- I come back to Crockpot barbecue beans because they’re just so flavorful and easy.
Printable Recipe
Traditional Butterbeans
Equipment
- large stockpot
Ingredients
- 5 bacon slices diced
- 1 small onion minced
- ½ cup brown sugar
- 1 pound frozen butter beans or baby lima beans
- ¼ cup butter
- 12 cups water
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Cook the bacon and onion. In a large, heavy-bottomed pot, cook the bacon and onion for 5-7 minutes until the onion is soft and most of the fat is rendered. Add the brown sugar and cook, stirring occasionally, for 1-2 minutes (just until the sugar dissolves).
- Add the beans, butter, and liquid. Add the beans and butter and stir until the butter is melted and coats the beans. Add the water.
- Simmer. Bring the mixture to a boil over medium-high heat. Reduce to low and simmer for 2 hours, stirring occasionally. The beans are done when they are very tender, and the liquid is slightly thickened. The beans should just poke above the liquid in the pot. Add salt and pepper when the cooking time is done.
Notes
Nutrition
Love,
