Southern Butter Beans

Listen, if you’ve never had a bowl of creamy, tender Southern Butter Beans slow-cooked with smoky turkey tails, you’re missin’ out on a true down-home comfort classic. This dish right here is soul food at its finest — the kind that brings the whole family runnin’ to the kitchen and keeps ‘em comin’ back for seconds and thirds. It’s rich, it’s hearty, and it’s got that deep, savory flavor that just hugs your insides and warms your soul. Whether you fix it stovetop or let it do its thing in the Crockpot, you’re guaranteed to have a pot full of goodness.

Southern Butter Beans ain’t just beans — they’re a whole experience. This dish is slow-cooked perfection, built on layers of flavor that start with sautéed onions and garlic, followed by tender lima beans soaking up that smoky goodness from turkey tails, all seasoned up with Creole spices and bay leaf for that extra southern punch. It’s the kind of recipe that feeds a crowd, keeps well, and pairs beautifully with all your favorite southern fixins. And best believe, whether you’re throwin’ a Sunday dinner, holiday feast, or just need some comfort on a weeknight — this dish delivers every single time.

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped white onion
• 3 garlic cloves, minced
• 5–6 cups chicken broth (enough to fully cover the beans)
• 1 pound dried lima beans (rinsed)
• 1 to 1 ½ pounds smoked turkey tails (fully cooked)
• 1 teaspoon Creole seasoning
• 1 bay leaf
• 1 cup chopped celery
• Salt and black pepper to taste

Equipment Needed

• Dutch oven or large soup pot (for stovetop method)
• Crockpot/Slow Cooker (for alternative method)
• Large bowl (for soaking beans)
• Slotted spoon (for serving)
• Measuring cups and spoons
• Cutting board and sharp knife
• Wooden spoon or heat-resistant spatula

Step-by-Step Instructions

Stovetop Method

1. Soak the Beans: Fill a Dutch oven or large soup pot with water (enough to cover the lima beans). Bring it to a boil, then remove from heat. Add in your rinsed dried lima beans, cover the pot, and let them soak for 1 hour. After soaking, drain the beans and set aside.
2. Sauté Aromatics: Heat olive oil over medium-high heat in the same pot. Add chopped onions, garlic, and celery. Sauté until onions are translucent and fragrant — about 3-4 minutes.
3. Build the Base: Add the soaked lima beans, chicken broth (enough to cover the beans), smoked turkey tails, Creole seasoning, and bay leaf. Give everything a good stir.
4. Simmer Low and Slow: Bring the pot to a gentle boil, then reduce heat to medium-low. Cover and let simmer for 1½ to 3 hours, stirring occasionally. Check for tenderness — the beans should be buttery soft.
5. Shred the Turkey: Once the beans are cooked, remove the turkey tails. If you want meat in your beans, shred it with two forks and return it to the pot.
6. Final Seasoning: Remove the bay leaf. Taste and season with salt and black pepper to your liking.
7. Serve: Let it cool slightly and serve with a slotted spoon for that perfect scoop of beans and broth.

Crockpot Method

1. Soak the Beans: Same as stovetop — boil water, soak beans for 1 hour, then drain.
2. Prep Aromatics: Sauté onions, garlic, and celery in olive oil until soft.
3. Combine in Crockpot: Add the sautéed aromatics, lima beans, chicken broth, smoked turkey tails, Creole seasoning, and bay leaf into the Crockpot.
4. Slow Cook: Set on low for 7–8 hours or high for 4–5 hours. Check at the 6-hour mark (on low) or 3-hour mark (on high) for doneness.
5. Shred the Turkey: Remove turkey tails, shred meat, and stir back in.
6. Final Touch: Discard the bay leaf. Season with salt and pepper to taste.
7. Serve: Let it cool slightly and serve it up hot.

Expert Tips and Tricks

• Use Homemade Broth: If you got time, homemade chicken stock levels this dish up.
• Don’t Skip the Soak: It cuts down on cook time and makes beans easier to digest.
• Smoked Meats: Turkey tails add a rich flavor, but you can sub with smoked turkey wings, legs, or even ham hocks.
• Freeze for Later: This freezes like a dream. Portion and store for quick meals.
• Control the Thickness: If you like ‘em more brothy, add more stock. Creamier? Let them simmer uncovered the last 20 minutes.
• Bay Leaf: Adds that subtle earthy depth — don’t forget it!
• Heat Check: Want a lil’ kick? Toss in some crushed red pepper or a diced jalapeño.
• Finish with Butter: Stir in a tablespoon of butter at the end for extra richness.
• Vegetarian Option: Swap meat for smoked paprika and use veggie broth.
• Double Up: Feeding a crowd? Double the batch, just use a bigger pot or an 8-qt Crockpot.

15 Tasty Variations

1. Add diced ham instead of turkey
2. Use bacon ends for more smoky flavor
3. Stir in a splash of hot sauce or vinegar for tang
4. Make it creamy with a splash of heavy cream
5. Add carrots for a sweet earthy contrast
6. Toss in diced tomatoes
7. Throw in a ham bone for even more depth
8. Top with chopped fresh parsley or green onions
9. Use butter beans and black-eyed peas together
10. Add a pinch of smoked paprika
11. Cook with corn kernels for Southern succotash vibes
12. Add okra near the end of cooking
13. Stir in a dollop of sour cream when serving
14. Sprinkle with Cajun seasoning before serving
15. Top with crumbled cornbread as a garnish

Pair with These Side Dishes

Here are some southern classics that pair perfectly with your Southern Butter Beans:

• Southern Baked Mac and Cheese – Creamy, cheesy, and golden on top.
• Slow Cooker Crockpot Pinto Beans – Keep that bean theme rollin’.
• Ham Hocks and Beans – Double up on smoky goodness.
• Southern Collard Greens – Savory greens slow-cooked to perfection.
• Southern Turnip Greens – A little bitter, a little tangy, all flavor.
• Southern Sweet Potato Casserole – Sweet and savory balance.
• Southern Mustard Greens – For that bold green flavor.
• Southern Green Beans – Tender and cooked with seasoning meat.
• Southern Coleslaw Recipe – Cool and creamy to balance the richness.
• Southern Baked Beans – Sweet and smoky sidekick.
• Southern Potato Salad – A creamy, cold contrast.
• Easy Spaghetti Salad – Light, zesty, and a crowd pleaser.

Southern Butter Beans vs. Lima Beans: What’s the Difference?

You might be wonderin’, “Ain’t butter beans and lima beans the same thing?” And the answer is — yes, but also kinda no. Here’s the scoop:

• Lima beans are the broader category — they come in baby and large varieties, and they’re what you’ll usually see labeled on the dried bean bags at the store.
• Butter beans are typically the large, mature limas. Once cooked, they get that soft, creamy, buttery texture that makes ‘em perfect for Southern-style recipes.
• In the South, we usually call the big ones “butter beans” because of that rich, smooth flavor and texture.

So yep, they’re technically the same bean — but how you cook ‘em and what you call ‘em depends on where you’re from and what you grew up eatin’.

Storage Tips

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Cool completely before transferring to freezer-safe containers. Freeze up to 3 months.
• Reheat: Warm gently on stovetop or microwave. Add broth if it thickens too much.

How Much Should I Make for Family Gatherings?

• For a group of 6–8 people, 1 pound of dried beans is perfect.
• Feeding 15–20? Double the recipe (2 pounds dried beans) and use a large stock pot or 8-qt slow cooker.
• Always make a little extra — leftovers are just as good, if not better.

How Far in Advance Can I Make This?

• You can make Southern Butter Beans 2–3 days in advance.
• The flavors deepen over time, so it’s actually better the next day.
• Just reheat slowly with a splash of broth to keep ‘em nice and creamy.

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Southern Butter Beans

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Prep: 1 hour hr

Cook: 2 hours hrs

Rest Time: 10 minutes mins

Total: 3 hours hrs 10 minutes mins

Servings: 6

This Southern Butter Beans recipe is comfort in a pot. Made with creamy lima beans, smoky turkey tails, and seasoned with classic Creole spices, it’s the perfect dish for a summer dinner or hearty side. Simple, rich in flavor, and soul-warming, this beginner-friendly recipe brings Southern tradition right to your table.

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Ingredients  

1x2x3x

• ▢ 1 teaspoon olive oil
• ▢ 1 cup chopped white onion
• ▢ 3 garlic cloves minced
• ▢ 5 –6 cups chicken broth enough to fully cover the beans
• ▢ 1 pound dried lima beans rinsed
• ▢ 1 to 1 ½ pounds smoked turkey tails fully cooked
• ▢ 1 teaspoon Creole seasoning
• ▢ 1 bay leaf
• ▢ 1 cup chopped celery
• ▢ Salt and black pepper to taste

Instructions 

• Fill a Dutch oven or large soup pot with water (enough to cover the lima beans). Bring it to a boil, then remove from heat. Add in the rinsed lima beans, cover the pot, and let them soak for 1 hour. Drain and set aside.
• In the same pot, heat olive oil over medium-high heat. Add chopped onions, garlic, and celery. Sauté until onions are translucent, about 3–4 minutes.
• Add soaked lima beans, chicken broth (enough to cover the beans), smoked turkey tails, Creole seasoning, and bay leaf. Stir to combine.
• Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 1½ to 3 hours, stirring occasionally, until beans are soft and creamy.
• Remove turkey tails. If desired, shred the meat and return it to the pot.
• Remove the bay leaf, season with salt and black pepper to taste.
• Let cool slightly before serving. Serve with a slotted spoon to enjoy the perfect mix of beans and broth.

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