Butter Beans
also called lima beans · baby limas · large limas · butterbeans · speckled butter beans
- Meat and Three
- serves 8
- about 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. Butter beans that stay whole and separate are undercooked, and the liquid is meant to go creamy with no cream anywhere 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. That is the only thickening this side ever gets | ||||
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 mintwo waits that overlap count once
- Needs you
- 14 minof the steps that give a time
One of the 4 steps never says how long it takes, so both numbers are floors. Nothing here says whether you can walk away, so all 14 min of it is counted as time you are standing over it. The recipe itself says 1 hr 40 min.
render 8 min
8 minneeds you(assumed)from the start
sweat 6 min
6 minneeds you(assumed)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
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
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
>> aka: lima beans, baby limas, large limas, butterbeans, speckled butter beans
>> servings: 8
>> time: 1 hr 40 min
>> pairs-with: ham-hock-stock, skillet-cornbread, oxtails, collard-greens
>> step.1: Cook these until a few of them break up and thicken the pot. Butter beans that stay whole and separate are undercooked, and the liquid is meant to go creamy with no cream anywhere in it.
>> step.2: render 8 min
>> step.3: sweat 6 min
>> step.4: simmer covered 1 hr 10 min
>> step.5: butter and salt at the end
Cook these until a few of them break up and thicken the pot. Butter beans that stay whole and separate are undercooked, and the liquid is meant to go creamy with no cream anywhere in it.
Render @salt pork{3%oz}(85 g; diced) in a #Dutch oven{} for ~render{8%min}.
Sweat @&(~1)salt pork{} with @yellow onion{1%medium}(diced) for ~sweat{6%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}.
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. That is the only thickening this side ever gets.