Southern Lima Beans (Butter Beans) with Bacon and Smoked Meat

Ingredients

• 1 pound Butter Beans (Lima Beans), dried (Rinse and sort; no pre‑soaking required if using canned, otherwise soak overnight)
• 4 slices Bacon (Prefer thick‑cut; reserve rendered fat)
• 1 pound Smoked Pork Meat (Smoked shoulder or smoked ribs, bone‑in for flavor)
• 6 cups Chicken Broth (Low‑sodium preferred; can substitute with water + bouillon)
• 1 large Onion (Diced)
• 2 stalks Celery Stalks (Diced)
• 1 whole Green Bell Pepper (Diced)
• 3 cloves Garlic (Minced)
• 2 tablespoons Vegetable Oil (For sautéing)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Creole Seasoning
• 0.25 teaspoon Cayenne Pepper (Adjust to heat preference)
• 0.5 teaspoon Black Pepper
• 1 teaspoon Salt (Adjust to taste)

Instructions

1. Render Bacon

   Heat the skillet over medium heat and add the bacon slices. Cook until the bacon is crispy and the fat has rendered, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium heat

2. Drain Bacon

   Transfer the crispy bacon to a plate lined with paper towels to drain. Set aside; crumble later if desired.

   Time: PT2M

3. Sauté Aromatics

   Add 2 Tbsp vegetable oil to the hot bacon‑fat in the skillet. Add the diced onion, celery, and green bell pepper. Sprinkle with a pinch of salt and pepper and sauté, stirring occasionally, until the vegetables are softened, about 45 minutes.

   Time: PT45M

   Temperature: medium heat

4. Add Garlic

   Add the minced garlic to the pot and stir for another 1½ minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

5. Combine Main Ingredients

   Return the crumbled bacon to the skillet, then add the smoked pork meat, drained butter beans, and 6 cups chicken broth. Stir to combine and ensure the beans are fully covered with liquid.

   Time: PT5M

6. Bring to Boil

   Increase heat and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high heat

7. Simmer Beans

   Reduce heat to low, cover the pot, and let simmer for 1‑1½ hours, checking every 20 minutes and adding more broth or water as needed to keep the beans covered.

   Time: PT75M

   Temperature: low heat

8. Prep Smoked Meat

   During the last 20 minutes, remove the smoked pork from the pot, place on a cutting board, and pull the meat off the bone, discarding bones and excess fat.

   Time: PT10M

9. Return Meat & Add Seasonings

   Return the shredded smoked meat to the pot. Sprinkle in smoked paprika, Creole seasoning, cayenne pepper, black pepper, and additional salt if needed. Stir well and continue cooking for another 10‑15 minutes uncovered.

   Time: PT15M

   Temperature: low heat

10. Finish & Rest

    Turn off the heat. Let the beans sit for 5 minutes to allow flavors to meld. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Butter Beans (Lima Beans), dried: Great Northern beans, Cannellini beans
• Instead of Bacon: Smoked turkey bacon, Pancetta
• Instead of Smoked Pork Meat: Smoked sausage, Andouille sausage
• Instead of Chicken Broth: Vegetable broth, Water with chicken bouillon
• Instead of Onion: Shallots, Leeks
• Instead of Celery Stalks: Fennel stalks
• Instead of Green Bell Pepper: Red bell pepper, Poblano
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Vegetable Oil: Canola oil, Olive oil (light)
• Instead of Smoked Paprika: Regular paprika
• Instead of Creole Seasoning: Cajun seasoning
• Instead of Cayenne Pepper: Hot sauce (1 tsp)
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt, Kosher salt

Equipment Needed

• Large Dutch Oven or Heavy‑Bottomed Pot
• Skillet or Frying Pan
• Wooden Spoon or Heat‑Resistant Spatula
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Paper Towels
• Ladle (optional) (optional)

Critical Steps — Do Not Skip

• Rendering bacon to capture flavorful fat
• Sautéing vegetables until fully softened (45 min)
• Maintaining liquid level during the long simmer
• Removing meat from the bone before final stir
• Adding dry seasonings at the end for optimal flavor

Chef Tips from the Video

• Render the bacon first; the fat adds depth to the broth
• Use a combination of smoked pork and bacon for layered smokiness
• For extra heat, increase cayenne or finish with a dash of hot sauce

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave.

Freezer: Cool completely, then freeze in freezer‑safe bags for up to 3 months. Thaw overnight in refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The beans improve in flavor after a few hours; make the stew a day ahead and refrigerate
• Reheat gently over low heat, adding a splash of broth if it looks dry

Frequently Asked Questions