Butter Beans
also called lima beans · baby limas · large limas · butterbeans · speckled butter beans
- Meat and Three
- One Pot
- serves 8
- recipe says 1 hr 40 min
- Rice, Beans & Grains
Three ways to read this recipe
The table
| Cook these until a few of them break up and thicken the pot. The liquid goes creamy with no cream in it. | ||||
| 3 oz(85 g; diced)salt pork | render 8 min | sweat 6 min | simmer covered 1 hr 10 min | butter and salt at the end |
| 1 medium(diced)yellow onion | ||||
| 1 lb(450 g; soaked overnight)dried lima beans | ||||
| 2 qt(1.9 L)ham hock stock | ||||
| 1bay leaf | ||||
| 1 tspblack pepper | ||||
| 3 Tbs(42 g)unsalted butter | ||||
| 2 tspkosher salt | ||||
| Mash a ladleful against the side of the pot and stir it back in if the liquid is still thin | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
Pans and tools
Before anything else
2render 8 min
3sweat 6 min
goes in with what step 2 made
4simmer covered 1 hr 10 min
goes in with what step 3 made
5butter and salt at the end
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 24 min1 of 4 steps gives no time
- Needs you
- about 14 min
- If you get it wrong
- Unforgiving — butter beans that stay whole and separate are undercooked; a few have to break up and thicken the pot before it is done
- What you'll wash
- One thing — the Dutch oven
- Does it keep
- 4 days — they turn creamier as they sit, and the liquor sets to a light gel you stir back in warm
render 8 min
8 minneeds you(we think)from the start
sweat 6 min
6 minneeds you(we think)8 min in
simmer covered 1 hr 10 min
1 hr 10 minwalk away14 min in
butter and salt at the end
not timed1 hr 24 min in
- needs you
- you can walk away
- never timed
- we think
You'll need Dutch oven
Goes with
See how it is written
>> title: Butter Beans
>> category: Rice, Beans & Grains
>> tags: beans, pork, southern, stew, side
>> counters: Meat and Three, One Pot
>> aka: lima beans, baby limas, large limas, butterbeans, speckled butter beans
>> servings: 8
>> time: 1 hr 40 min
>> slack: unforgiving — butter beans that stay whole and separate are undercooked; a few have to break up and thicken the pot before it is done
>> pairs-with: ham-hock-stock, skillet-cornbread, oxtails, collard-greens
>> washing-up: the Dutch oven
>> keeps: 4 days — they turn creamier as they sit, and the liquor sets to a light gel you stir back in warm
>> step: Cook these until a few of them break up and thicken the pot. The liquid goes creamy with no cream in it.
Cook these until a few of them break up and thicken the pot.
>> step: render 8 min
Render @salt pork{3%oz}(85 g; diced) in a #Dutch oven{} for ~render{8%min}.
>> step: sweat 6 min
Sweat @&(~1)salt pork{} with @yellow onion{1%medium}(diced) for ~sweat{6%min}.
>> step: simmer covered 1 hr 10 min
Simmer @&(~1)pork base{} covered with @dried lima beans{1%lb}(450 g; soaked overnight), @ham hock stock{2%qt}(1.9 L), @bay leaf{1}, @black pepper{1%tsp} for ~simmer{70%min}.
>> step: butter and salt at the end
Stir @&(~1)beans{} with @unsalted butter{3%Tbs}(42 g), @kosher salt{2%tsp}.
Mash a ladleful against the side of the pot and stir it back in if the liquid is still thin.