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Creamy Butter Beans

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 1 pound dried large lima beans
  
• 1 Tbsp bacon fat, butter, or vegetable oil
  
• ½ cup chopped onion
  
• ½ cup chopped celery
  
• ¼ cup chopped carrot
  
• 2 cloves garlic, chopped
  
• 1 tsp dried thyme
  
• ¼ tsp black pepper
  
• 2 cups chopped smoked ham
  
• Meaty ham bone, 2 to 3 ham hocks, or smoked turkey wings
  
• 1 (32-ounce) carton chicken broth
  
• 4 cups water
  
• 2 bay leaves
  
• ½ stick butter (optional)
  
• 2 Tbsp dried parsley
  
• Pinches of Cajun seasoning and kosher salt
  






Instructions



1. Rinse and sort beans; place into stockpot with just enough water to cover them, plus about an inch. Bring to a boil, cover, and turn off the burner. Let soak, covered, 1 hour; drain, and set aside.
   
   
2. Meanwhile, in soup pot, heat bacon fat over medium heat; add onion, celery, carrot, and garlic, and sauté just until tender. Add thyme and pepper, and stir; add chopped ham and ham bone, ham hocks, or smoked turkey wings, chicken stock, 4 cups water, and bay leaves. Bring to a boil, reduce heat to medium, and simmer about 1 hour.
   
   
3. Add drained beans to soup pot. Stir in butter, parsley, and Cajun seasoning. Continue cooking on a low simmer an additional 60 to 90 minutes or until beans are tender and sauce thickens. Add additional chicken broth or water only if needed. When beans are tender, taste, and adjust seasonings if needed; cover and hold over very low heat.
   
   Remove bay leaves and serve. This is also delicious over hot steamed rice with a side of cast-iron skillet cornbread.
   
   Makes 4 to 6 servings