Deep South Creamy Butter Beans
"Lima beans happen to be one of my favorite beans, so this is up my alley. Source: Spicy Southern Kitchen."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (397.2 g)
- Calories 264
- Total Fat - 16.9 g
- Saturated Fat - 8.4 g
- Cholesterol - 68.8 mg
- Sodium - 1340.2 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 2.9 g
- Sugars - 3.4 g
- Protein - 18.7 g
- Calcium - 63 mg
- Iron - 2.3 mg
- Vitamin C - 10.9 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Rinse and sort the beans, getting rid of any broken pieces. Place in a stockpot or Dutch oven and cover with 1-inch of water. Bring to a boil. Place lid on pot and remove from heat. Let sit 1 hour.
Step 2
Meanwhile, in a large pot or Dutch oven, heat bacon fat over medium heat.
Step 3
Add onion, celery, and carrots and saute until soft, about 3 to 5 minutes.
Step 4
Add ham, ham hocks, chicken broth, water, bay leaves, garlic powder, thyme, black pepper, and red pepper flakes.
Step 5
Bring to a boil and reduce heat to maintain a simmer. Simmer for 1 hour.
Step 6
Once beans have been sitting for an hour, drain them.
Step 7
Add beans, butter, and Cajun or Creole seasoning to the chicken broth mixture after it has simmered for 1 hour. Continue to simmer for 60 to 90 minutes. If liquid level gets too low (i.e. not all the beans are submerged), add more water.
Step 8
Remove ham hocks. Let cool slightly and then remove any meat from the bone, chop it up and return it to the pot.
Step 9
Serve as is for a side dish or serve over rice with a side of cornbread for a main dish.
Tips
No special items needed.
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