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Vegan Southern Butter Beans

Course Main Course, Side Dish
Cuisine Southern, vegan
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8

Ingredients

  • 1 lb Dried Large Lima Beans (Butter Beans) soaked overnight
  • 1 tbsp Garlic Infused Olive Oil
  • 1 Small White Onion finely diced
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 6 cups Vegetable Broth
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 dash Red Pepper Flakes optional

Instructions

  1. Place dried butter beans in a large bowl and cover with water. Soak overnight. Drain and rinse.

    (Short on time? For the quick soak method bring beans to a boil for 2 minutes, turn off heat, cover, and let sit 1 hour. Drain and rinse.)

  2. In a large Dutch oven or heavy pot, heat garlic infused olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Stir in smoked paprika, thyme, and optional red pepper flakes. Cook for 30 seconds until fragrant.

  3. Add soaked beans and add just enough broth to cover the beans. Season the broth with a bay leaf, salt and pepper. Bring to a gentle boil, then reduce heat to low.

  4. Cover partially and simmer 1½–2 hours, stirring occasionally (maybe every 30 minutes), until beans are tender and creamy. The more you stir the creamier the beans will be.

    If needed during cooking add more broth or a splash of water.

  5. When the beans are done remove the bay leaf. Taste and adjust salt and pepper. Serve warm with cornbread.