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Southern Butter Beans with Bacon and Onions

Southern butter beans with bacon and onions simmer slowly until tender in a savory, slightly thickened broth. Soaking the dried beans first helps them cook evenly, while crisp bacon and softened onion add smoky, savory flavor.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Soaking 10 hours
Total Time 12 hours 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lima beans dried, large, sorted and rinsed
  • 16 cup water divided
  • 4 bacon slices, chopped
  • 1 yellow onion medium, diced
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Place the beans in a large bowl with 8 cups water and soak for 8 to 12 hours.
  2. Drain and rinse the beans.
  3. Cook the bacon in a 6-quart Dutch oven over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
  4. Transfer the bacon to a plate, leaving the drippings in the pot.
  5. Add the onion to the pot and cook for 4 to 5 minutes, stirring, until softened.
  6. Stir in the beans, 7 cups water, and bay leaf.
  7. Bring to a boil.
  8. Reduce the heat to maintain a gentle simmer and partially cover the pot.
  9. Simmer for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender; add up to 1 cup of the remaining water as needed to keep the beans covered.
  10. Remove the bay leaf.
  11. Stir in the bacon, salt, and pepper.
  12. Simmer uncovered for 10 to 15 minutes, until the broth is slightly thickened.

Notes

For the best texture, add the remaining water only as needed to keep the beans covered. Refrigerate leftovers in an airtight container for up to 4 days; freezer-friendly for up to 3 months.