Ingredients:
– 1 pound dried butter beans (also known as lima beans)
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 smoked ham hock or 4-6 slices of bacon, chopped
– 4 cups chicken broth (or enough to cover the beans)
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt (adjust to taste)
– 2 tablespoons butter
– Hot sauce (optional, for serving)
– Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Prepare the Beans:
– Sort through the beans to remove any debris or damaged beans. Rinse them well under cold water.
2. Soak the Beans:
– Place the beans in a large bowl and cover with water. Allow them to soak overnight, or at least 8 hours. Alternatively, you can use the quick soak method: place the beans in a pot, cover with water, bring to a boil, then remove from heat and let them soak for 1 hour. Drain and rinse the beans.
3. Cook the Aromatics:
– In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
4. Add the Ham Hock/Bacon:
– Add the smoked ham hock or chopped bacon to the pot and cook for a few minutes to render some fat and add flavor.
5. Cook the Beans:
– Add the soaked and drained beans to the pot. Pour in enough chicken broth to cover the beans by about 1 inch. Add the bay leaves, dried thyme, black pepper, and salt.
6. Simmer:
– Bring the mixture to a boil, then reduce the heat to low and cover. Let the beans simmer gently for about 1 to 1.5 hours, or until the beans are tender. Check occasionally and add more broth or water if necessary to keep the beans covered.
7. Finish the Dish:
– Once the beans are tender, remove the ham hock and bay leaves. If you used a ham hock, you can shred the meat and return it to the pot. Stir in the butter until melted and adjust the seasoning with salt and pepper to taste.
8. Serve:
– Serve the butter beans hot, with a dash of hot sauce if desired, and garnish with fresh parsley if using.