Southern Butter Beans
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.
Servings: 6
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
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.