Butter Beans with Ham

Ingredients

• 1 lb dried butter beans (large lima beans), rinsed (or 3 cans, 15 oz each, drained and rinsed—see note)

• 1½–2 lb ham hock or 2 cups diced ham (smoked preferred)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 6–8 cups water or low-sodium chicken broth (enough to cover beans by ~1 inch)

• 1 bay leaf

• ½ tsp black pepper, plus more to taste

• ¼ tsp crushed red pepper (optional)

• Salt, to taste (often not needed until the end)

• 1 tbsp butter (optional, for richness)

Instructions

1. (Optional quick-soak for dried beans) Cover beans with water by 2 inches, bring to a boil for 2 minutes, then remove from heat, cover, and let stand 1 hour. Drain and rinse.

2. In a large pot or Dutch oven, add beans, ham hock (or diced ham), onion, garlic, broth/water, bay leaf, black pepper, and crushed red pepper (if using). Liquid should cover beans by about 1 inch.

3. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook, stirring occasionally, until beans are tender and creamy, 1½–2 hours (time varies).

4. If using a ham hock, remove it when the meat is very tender. Shred meat, discard skin/bone, and return meat to the pot.

5. Taste and season with salt at the end as needed. Stir in butter (optional) for extra richness.

6. For a thicker pot liquor, mash a small scoop of beans against the side of the pot and stir back in. Serve hot.

Notes & Variations

• Canned-bean shortcut: Sauté onion in a little oil/butter for 5 minutes, add garlic for 30 seconds, then add 2 cups broth, ham, bay leaf, and seasonings. Simmer 15 minutes, add drained beans, and simmer 20–30 minutes more.

• Add-ins: Diced celery or bell pepper (add with onion), a pinch of thyme, or a splash of hot sauce at the table.

• Serving ideas: Cornbread, rice, collards, sliced tomatoes, or a simple green salad.

• Storage: Refrigerate up to 4 days; freeze up to 3 months. Loosen with a splash of broth when reheating.