Southern butter beans recipe


There’s no better signal than the arrival of butter beans to let us know that spring is here. A member of the lima bean family, they are slightly smaller and have a subtle taste. Afternoons spent on the porch shelling butter beans have never been my favorite pastime, but I’m always thankful after the first bite. I like to use spices for flavor, which lets me reduce the oil considerably. If you want to make this with dried beans instead of fresh.

  • Yield: 6 Servings


  • 1 pound fresh or frozen and thawed butter beans
  • 3 cups chicken stock, homemade or store-bought, or water
  • 1 medium onion, chopped
  • 3 tablespoons olive oil
  • 2 teaspoons Stone House Seasoning
  • ½ teaspoon ground cumin
  • ⅛ teaspoon red pepper flakes
How to Make It
  1. In a large pot set over medium-high heat, combine the butter beans, chicken stock, onion, olive oil, seasoning mix, cumin, and red pepper flakes. Bring to a boil and cook for 5 minutes. Skim away and discard any foam that may rise to the top.
  2. Cover, reduce the heat to low, and simmer until the beans are tender (they should feel soft when pressed against the side of the pot with the back of a wooden spoon), 30 to 45 minutes. Serve warm.

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