Description
Tender, buttery butter beans simmered with crispy bacon for a comforting dish perfect for family dinners and potlucks.
Ingredients
- 1 pound fresh butter beans (lima beans), shelled and rinsed
- 4 slices bacon (thick-cut preferred), diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth (or vegetable broth)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook the bacon: Place a large pot or Dutch oven over medium heat. Add the diced bacon and cook until fat renders and the bacon is crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate, leaving the drippings in the pot.
- Sauté aromatics: Add the diced onion to the bacon drippings. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the minced garlic and cook for 30–60 seconds, until fragrant.
- Add beans and broth: Pour the fresh butter beans into the pot. Add the chicken broth and a bay leaf if using. Stir to combine.
- Simmer until tender: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–40 minutes, checking after 25 minutes; fresh beans are done when easily pierced with a fork but not falling apart. Add more broth or water if the pot looks dry.
- Finish and season: Remove the bay leaf. Crumble the reserved bacon and stir it into the beans. Taste and season with salt and pepper. If desired, add a splash (1 tsp) of apple cider vinegar to brighten the flavors.
- Serve: Spoon into bowls and sprinkle with chopped parsley. Serve warm.
Notes
For vegetarian version, swap bacon for smoked paprika and 2 tablespoons olive oil. Store leftovers in the fridge for up to 3–4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern