Southern Butter Beans
Creamy, comforting, and deeply flavorful, this Southern Butter Beans Recipe is exactly the kind of bowl that warms you from the inside out.
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Servings: 4 servings
Equipment
- Large Heavy-Bottomed Pot
- Mixing Bowl
Ingredients
Ingredients
- 2 cups Butter Beans (dried or fresh) If using dried, rinse and optionally soak 6–8 hours or overnight; if using fresh, shell and rinse.
- 1 piece Smoked Ham Hock About 8–12 ounces for flavoring.
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt Or to taste.
- 1 teaspoon Pepper Or to taste.
- 6 to 8 cups Water or Low-Sodium Broth Enough to cover beans and ham hock by about 2 inches.
- 1 tablespoon Butter (optional) For richness.
- 1 tablespoon Chopped Parsley (optional) For garnish.
- 1 splash Apple Cider Vinegar (optional) To brighten.
Instructions
- Prepare beans: If using dried butter beans, rinse them under cold water. For quicker cooking, soak in water for 6–8 hours or overnight and drain before cooking. If using fresh beans, rinse and remove any debris.
- Brown the aromatics (optional): In a large heavy-bottomed pot, add a tablespoon of oil over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes. Add the minced garlic and cook another 30 seconds until fragrant.
- Simmer the ham hock: Place the smoked ham hock in the pot and add enough water or low-sodium broth to cover the hock and later the beans by about 2 inches. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30–45 minutes to release flavor.
- Add the beans: Add the soaked/drained dried beans or fresh beans to the pot with the ham hock and aromatics. Ensure liquid covers the beans by about an inch; add more water if needed.
- Cook until tender: Bring to a simmer, cover, and cook for about 45 minutes to 1 hour for soaked dried beans, or 25–35 minutes for fresh beans. Stir occasionally, and add more liquid if the pot becomes too dry.
- Season and finish: Remove the ham hock, shred any meat off the bone and return the meat to the pot. Discard the bone and skin. Season with salt and pepper to taste. For a richer finish, stir in 1 tablespoon of butter or a splash of cream. Simmer uncovered for 5–10 minutes to thicken the liquids slightly.
- Serve: Spoon the beans into bowls and garnish with chopped parsley or a pinch of freshly ground black pepper. Enjoy as a main with rice or as a side with cornbread.
Notes
For a vegetarian version, omit the ham hock and add smoked paprika and a splash of soy sauce or liquid smoke to mimic smoky depth.