Buttery Lima Beans with Herbs: A Simple and Satisfying Side Dish

If you think lima beans are bland or boring, this Buttery Lima Beans with Herbs recipe is here to change your mind. Soft, creamy, and rich with a buttery herb infusion, this dish is cozy, comforting, and perfect as a standalone side or paired with your favorite main. Whether you grew up with Southern lima beans simmered all day or you’ve only had a quick lima beans Instant Pot version, this recipe strikes the perfect balance between old-fashioned soul and modern simplicity. It's deeply flavorful without being fussy and relies on good ingredients and a slow, gentle cook to bring out the best in these underrated legumes.

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Buttery Lima Beans with Herbs

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Side Dish

Cuisine American

Servings 6

Equipment

• Large Dutch oven or heavy-bottomed pot Great for slow-simmering beans evenly.
• Fine mesh strainer To rinse the dried beans.
• Wooden spoon Ideal for stirring gently without breaking the beans.
• Ladle For serving without smashing the beans.
• Optional: Slow cooker or Instant Pot If you want to try this as a lima beans in crockpot or lima beans Instant Pot adaptation.

Ingredients

  

• 1 lb dried large lima beans also called butter beans
• 6 cups low-sodium vegetable or chicken broth
• 3 tablespoons unsalted butter plus 1 tablespoon for finishing
• 2 tablespoons olive oil
• 1 small yellow onion finely chopped
• 3 garlic cloves minced
• 1 bay leaf
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried
• 1 teaspoon fresh rosemary finely chopped (or ½ teaspoon dried)
• Salt to taste
• Freshly cracked black pepper to taste
• Chopped fresh parsley for garnish optional
• Juice of ½ lemon optional, for brightness

Instructions

 

Soak the Beans (Optional but Recommended)

1. Place your dried lima beans in a large bowl and cover with water by at least 2 inches. Soak overnight or for at least 8 hours. This reduces cooking time and helps the beans cook more evenly. Drain and rinse well.

Note: If you forget to soak, don’t worry. You can still cook them from dried—it’ll just take longer.

Sauté the Aromatics

1. In a Dutch oven or large pot, heat the olive oil and 3 tablespoons butter over medium heat. Once melted and shimmering, add chopped onion and sauté for about 5 minutes until translucent. Add garlic and cook for another minute, just until fragrant. This is your flavor foundation.

Add Beans and Herbs

1. Add the soaked (or unsoaked) lima beans to the pot along with broth, bay leaf, thyme, rosemary, salt, and pepper. Give everything a gentle stir.

Simmer Gently

1. Bring the mixture to a simmer over medium-high heat. Once bubbling, reduce the heat to low and cover partially. Let the beans cook slowly for about 75 to 90 minutes, stirring occasionally and checking for doneness.
2. The beans should be soft and buttery but still intact. If the liquid reduces too quickly, add a bit more broth or water.

Finish with Butter and Brightness

1. Once the beans are fully tender, remove the bay leaf and stir in the last tablespoon of butter and the lemon juice. Adjust seasoning with more salt and pepper if needed. Let everything rest for about 5 minutes off the heat so the flavors can marry.

Garnish and Serve

1. Sprinkle chopped parsley over the top and serve warm. These buttery beans are just as satisfying warm from the pot as they are reheated the next day.

Pairings in Detail

This buttery, herb-laced dish is super versatile. Here are a few excellent pairings to turn it into a full meal:

• Grilled or roasted meats: Serve alongside pork chops, roast chicken, or even BBQ ribs for a rich, southern-style spread. They work beautifully as a butter beans recipe southern side dish.
  
• Crusty bread or cornbread: To sop up all that luscious broth. Bonus points if you make it in a cast iron skillet.
  
• Simple green salad: Bright, crisp greens with a citrusy vinaigrette balance the creaminess of the beans.
  
• Vegetarian plate: Pair with sautéed greens and roasted squash for a comforting meatless dinner.
  
• Mexican-inspired dinner: Swap the herbs for oregano and cumin, and serve with rice and tortillas for a Mexican beans recipe authentic vibe.

FAQs

1. What kind of lima beans should I use for this recipe?

Large lima beans—often labeled as butter beans—are perfect for this dish. They become creamy on the inside while holding their shape during slow cooking. You can also use yellow beans, but they will yield a slightly different texture and flavor.

2. Can I make this in a crockpot?

Absolutely. You can adapt this into a lima beans in crockpot or dried lima beans in crockpot recipe by sautéing the aromatics first, then transferring everything to the crockpot. Cook on low for 7 to 8 hours or until the beans are tender.

3. Is this recipe similar to Cracker Barrel’s lima beans?

While not identical, this dish channels the same comforting, buttery soul as Cracker Barrel lima beans. It’s less salty and more herbaceous but just as satisfying and familiar.

4. Can I make this recipe with Peruvian beans?

You can! Peruvian beans recipe styles use canary beans, which are creamier and slightly more delicate in flavor. Adjust the cooking time and broth slightly, but the method is nearly the same.

5. What about using an Instant Pot?

If you’re short on time, you can use the lima beans Instant Pot method: Sauté the aromatics using the Sauté setting, then add all ingredients, seal the lid, and cook on high pressure for about 35 minutes. Natural release for 15 minutes, then stir in the final butter and lemon juice.