Homemade Butter Beans With Bacon

A Simple Comfort Food Recipe Passed Down Through Our Family.

 

This old-fashioned butter bean recipe is one my parents both made when I was growing up. It is a simple, hearty dish made with dried butter beans, bacon, onion, garlic, butter, and a flavorful broth.  It tasted so good and it filled us up.  It was especially filling with a slice or two of her homemade bread. 

There is also a little family story behind this recipe. My son never cared for chili beans, pinto beans, or any kind of beans. So, when I made meals with them, I learned to mash the beans before adding them in so he wouldn't notice they were there.  

Then one day, my mom, his grandmother, served him butter beans. She somehow convinced him to try one, and we braced ourselves for the usual, "I don't like beans."  But this time it was different.  We were both shocked when he told us they were actually pretty good!  Then he asked for more. 

I still make butter beans this way today, although I sometimes turn them into bean soup like my dad used to make. My son still isn't a big fan of most beans, but he will tolerate them now, even when I leave them whole.  

This is the kind of simple, filling recipe that reminds me that some of the best family recipes aren't complicated. They're the ones that have been made and enjoyed around the family table for years.

Ingredients:

6 bacon slices, diced
1 onion, minced
3 cloves garlic, minced
1 (16-oz.) pkg. dried butterbeans, sorted and rinsed
1/4 c. butter
6 c. water 
6 tsp. beef or chicken bouillon powder
1 bay leaf
salt and pepper to taste

Directions:

Place the diced bacon in a large cast iron Dutch oven over medium heat. Cook for 5 to 7 minutes, or until the bacon is crisp.

Carefully drain the bacon grease from the Dutch oven and allow it to cool before transferring it to a jar with a tight-fitting lid. Refrigerate and save it for another recipe, if desired.

Return the bacon to the Dutch oven. Add the chopped onion, minced garlic, dried butter beans, butter, water, bouillon powder, and bay leaf.

Bring to a boil. Stir everything together and bring the mixture to a boil over medium-high heat. Boil for 2 minutes.

Reduce the heat to low and cover the Dutch oven. Simmer for 2 to 3 hours, stirring occasionally, or until the butter beans are very tender and the cooking liquid has thickened.

Check the beans occasionally while they cook. If the liquid gets too low, add enough water to keep the beans covered.

Remove the bay leaf. Taste and add salt and black pepper as needed. Serve hot with a slotted spoon, allowing some of the flavorful cooking liquid to drain off.

Tips for the Best Success:

• Sort the dried beans first. Spread them out and remove any small stones, damaged beans, or debris before rinsing.
• Keep the beans covered with liquid. Dried beans absorb quite a bit of water as they cook, so check them periodically and add more water when necessary.
• Cook them low and slow. Simmering the beans gently helps them become tender without breaking apart too much.
• Don't add too much salt at the beginning. The bacon and bouillon already provide salt, so taste the finished beans before adding more.
• Use a heavy Dutch oven if you have one. It helps maintain an even temperature during the long simmer.
• Save the bacon grease. If you don't want to throw it away, cooled bacon grease can be stored in the refrigerator and used to add flavor to other dishes.

Variations and Substitutions:

• Use ham instead of bacon. Diced ham or leftover ham can be used for a different flavor.
• Try different bouillon. Beef or chicken bouillon both work well. Use whichever you prefer.
• Make bean soup. Add additional water or broth to make a thinner, soup-like consistency. You can also add chopped vegetables or leftover ham.
• Add vegetables. Chopped carrots, celery, or additional onion can be added for a heartier dish.
• Skip the butter. The butter adds richness, but you can reduce or omit it if desired.
• Make it vegetarian. Leave out the bacon and use vegetable bouillon or vegetable broth. The flavor will be different, but the beans will still make a hearty dish.

Serving Suggestions:

• Butter beans make a comforting side dish for fried chicken, pork chops, meatloaf, ham, or roasted meats. They're also delicious with cornbread, biscuits, or a slice of crusty homemade bread to soak up the flavorful broth.
• For a simple meal, serve them alongside cooked greens, potatoes, or another favorite vegetable.
• If you prefer them as a main dish, turn them into bean soup and serve with cornbread for a filling, inexpensive meal.

How to Store:

• Refrigerator:  Allow leftover butter beans to cool and place them in an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating:  To reheat, warm them gently on the stovetop or in the microwave. Add a little water or broth if the beans have thickened too much in the refrigerator.
• Freezer:  Butter beans can also be frozen in an airtight freezer-safe container. Leave a little room for expansion and use within about 2 to 3 months for the best quality. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Do I need to soak the butter beans before cooking?
This recipe is written for cooking the dried beans without soaking them first. They will take several hours to become tender. If you prefer to soak them first, you can use an overnight soak and reduce the cooking time, checking the beans for tenderness as they cook.

How do I know when butter beans are done?
They should be very tender when you bite into them. If they are still firm, continue simmering and add more water as needed.

Why are my butter beans still hard?
Cooking time can vary depending on the age and storage of dried beans. Older beans can take considerably longer to soften. Continue simmering until they reach the tenderness you prefer.

Can I make these butter beans into soup?
Yes. Simply add additional water or broth and adjust the seasonings to taste. You can also add ham, vegetables, or other ingredients to make a hearty bean soup.

Can I make butter beans without bacon?
Yes. You can leave the bacon out and use vegetable bouillon or broth for a meatless version. Keep in mind that the bacon adds a lot of the traditional flavor to this recipe.

Why do you save the bacon grease?
Bacon grease can add wonderful flavor to other recipes. Once cooled, store it in a tightly covered container in the refrigerator and use it for cooking vegetables, potatoes, cornbread, or other dishes.

Can I use frozen or canned butter beans?
You can, but the cooking method will be different. This recipe was developed for dried butter beans, which need the long simmering time to become tender and develop their flavor.