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Southern Butter Beans with Bacon and Onions

Southern butter beans with bacon and onions simmer on the stovetop until the beans are very tender and the broth is slightly thickened. Soaking the dried beans first helps them cook evenly, while crisp bacon and softened onion add savory flavor.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Soaking and resting 12 hours 5 minutes
Total Time 14 hours 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dried lima beans (butter beans) large, rinsed
  • 4 slices bacon chopped
  • 1 yellow onion medium, finely chopped
  • 7 cups water to 9 cups total
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Put the beans in a large bowl, cover with several inches of cold 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, until crisp.
  4. Transfer the bacon to a plate, leaving about 1 tablespoon of drippings in the pot.
  5. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring, until softened.
  6. Add the drained beans and 7 cups water, then bring to a boil; reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring every 30 minutes and adding more water as needed, up to 9 cups total, to keep the beans covered.
  7. Stir in the bacon and simmer uncovered for 10 to 15 minutes, until the beans are very tender and the broth is slightly thickened.
  8. Stir in the salt and black pepper, then let rest for 5 minutes before serving.

Notes

For evenly cooked beans, keep them covered with water throughout the simmer. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Turkey bacon can be used for a lighter variation.