Butter Beans With Ham

Side Dish

Recipe courtesy of Bon Appétit

Serves 12

  • 12 whole black peppercorns
  • 6 whole allspice
  • 1 teaspoon dried savory or 3 large fresh sprigs
  • 2 whole cloves
  • 2 tablespoons (1/4 stick) butter
  • 1 large onion, chopped
  • 1 1/2 cups green tomatoes, coarsely chopped
  • 5 cups baby lima beans, frozen - about 1 1/2 lbs
  • 1 lb hickory-smoked ham or Black Forest ham (1/2 inch thick slice) trim fat and cut into 1/2 inch cubes
  • 2 tablespoons Dijon mustard
  • 2 tablespoons light brown sugar, packed
  • 2 cups chicken broth, low salt preferred
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons fresh flat leaf Italian parsley, chopped

Note: Just about all over the South lima beans are often referred to as butter beans. Probably due to their buttery-rich texture especially baby limas.

Butter Beans With Ham

Butter Beans With Ham

Click image to enlarge


Wrap and tie peppercorns, allspice, savory and cloves in a small square of cheese cloth.

Melt butter in a large pot over medium-high heat. Add onion and sauté until onion softens, about 5 minutes. Add tomatoes and sauté another 3 minutes. Stir in lima beans, ham, mustard, brown sugar, add broth and drop in spice packet. Reduce heat to medium and boil gently, uncovered, until lima beans are tender and about 1/2 cup liquid remains, takes about 25 minutes.
Discard spice packet and stir in hot pepper sauce. Season mixture to taste with salt and pepper.

Transfer to a large serving bowl, sprinkle on parsley and serve.

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