📝 About This Recipe
A true cornerstone of Lowcountry soul food, these butter beans are simmered slowly until they achieve a creamy, 'velvet-on-the-tongue' consistency. The secret lies in the marriage of smoky, salt-cured ham hocks and a patient braise that coaxes the natural starches out of the beans to create a rich, savory liquor. This dish isn't just a side; it's a warm, nostalgic embrace served in a bowl, embodying the patient art of Southern coastal cooking.
🥗 Ingredients
The Beans & Aromatics
- 1 pound Dried Large Lima Beans (Butter Beans) (rinsed and picked over for stones)
- 2 large pieces Smoked Ham Hocks (high quality, deeply smoked)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic Cloves (minced)
- 1 stalk Celery Stalk (finely diced)
The Braising Liquid & Seasoning
- 6 cups Chicken Stock (low sodium preferred)
- 2 cups Water (plus more if needed)
- 3 tablespoons Unsalted Butter (cubed)
- 1 teaspoon Granulated Sugar (to balance the salt and smoke)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Thyme
- 1 large Bay Leaf
- to taste Kosher Salt (add only at the end)
- 1/4 teaspoon Crushed Red Pepper Flakes (optional, for a subtle back-heat)
For Finishing
- 2 tablespoons Fresh Parsley (finely chopped)
- to taste dash Hot Sauce (vinegar-based like Tabasco or Crystal)
👨🍳 Instructions
-
1
Place the dried butter beans in a large bowl and cover with at least 3 inches of water. Allow them to soak for at least 8 hours or overnight. This ensures even cooking and a creamier texture.
-
2
After soaking, drain the beans and rinse them under cold water. Set them aside.
-
3
In a large heavy-bottomed Dutch oven or stockpot, place the smoked ham hocks, diced onion, celery, and garlic.
-
4
Pour in the chicken stock and 2 cups of water. Bring the mixture to a rolling boil over medium-high heat.
-
5
Once boiling, reduce the heat to low, cover the pot, and simmer the ham hocks alone for 45 minutes. This 'pre-boil' softens the hocks and begins to build the flavorful pot liquor.
-
6
Add the soaked butter beans, bay leaf, dried thyme, black pepper, sugar, and red pepper flakes to the pot.
-
7
Ensure the liquid covers the beans by at least an inch. If not, add a little more water or stock.
-
8
Bring the pot back to a very gentle simmer. Do not let it boil vigorously, as this can break the delicate skins of the beans.
-
9
Cover and cook for 1.5 to 2 hours. Stir occasionally and very gently to prevent sticking at the bottom.
-
10
Check the beans at the 90-minute mark. They should be tender and the liquid should be starting to thicken into a 'gravy'.
-
11
Remove the ham hocks from the pot. Pull the meat off the bones, discard the fat and bone, and shred the meat into bite-sized pieces. Return the meat to the pot.
-
12
Stir in the 3 tablespoons of butter. This is the 'secret' to the signature glossy, rich Southern finish.
-
13
Taste the beans. Only now should you add salt if needed, as the ham hocks and stock provide significant saltiness already.
-
14
Simmer uncovered for another 10-15 minutes if you want a thicker consistency. For a creamier texture, mash a spoonful of beans against the side of the pot and stir them back in.
-
15
Remove the bay leaf, garnish with fresh parsley, and serve hot with a dash of vinegar-based hot sauce.
💡 Chef's Tips
Always wait until the end of cooking to add extra salt; the ham hocks release salt gradually and adding it too early can make the dish inedible. If you are short on time, you can use the 'quick soak' method: boil the beans for 2 minutes, then let them sit in the hot water for 1 hour before draining. For the best texture, use a heavy cast iron Dutch oven which distributes heat evenly and prevents the beans from scorching. Don't discard the 'pot liquor' (the cooking liquid); it is packed with nutrients and flavor and is traditionally soaked up with cornbread. If you can't find ham hocks, a meaty smoked turkey wing or a piece of salt pork can be used as a delicious substitute.
🍽️ Serving Suggestions
Serve alongside a wedge of warm, buttery skillet cornbread for dipping. Pair with a side of braised collard greens seasoned with apple cider vinegar. Serve over a bed of fluffy white long-grain rice to catch all the savory gravy. Accompany with a crisp, cold glass of sweet tea or a light pilsner to cut through the richness. Top with a spoonful of bright green tomato relish or chow-chow for a hit of acidity.