Marich
Flavorful Connoisseur
Ingredients:
- 3 thick-cut slices bacon, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, sliced
- 1 teaspoon freshly ground black pepper
- 6 cups lower-sodium chicken stock, plus more as needed
- 1 pound dried large lima beans
- 1 (14-ounce) smoked ham hock
- 2 fresh or dried bay leaves
- 2 thyme sprigs
- 1/2 teaspoon kosher salt
- 1 teaspoon sherry vinegar
- Thyme leaves, for garnish
- Gather all your ingredients.
- In a large Dutch oven or pot, cook the chopped bacon over medium heat until crispy, stirring occasionally, about 8 minutes.
- Add the chopped onion, sliced garlic, and black pepper. Cook, stirring often, until the onion becomes soft and translucent, about 5 minutes.
- Pour in the chicken stock, and then add the dried lima beans, ham hock, bay leaves, thyme sprigs, and salt. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low. Cover the pot and let it simmer, stirring occasionally, for 2 ½ to 3 hours, or until the beans are tender. Add more stock or water as needed to keep the beans covered by about ¼ inch. In the last 30 minutes of cooking, stop adding liquid so the beans aren't too brothy.
- Remove the ham hock, pick off the meat, discard the bone, and stir the meat back into the beans. Remove and discard the bay leaves and thyme sprigs.
- Stir in the sherry vinegar for a little extra zing.
- Serve the butter beans in bowls, garnished with fresh thyme leaves and a sprinkle of black pepper.
Enjoy your Southern Butter Beans! 
Thanks for sharing the recipe—definitely gonna give it a try next time I’m craving some good ol’ Southern flavor. Appreciate the suggestion! 
The creamy texture and rich flavor sound perfect. Can’t wait to try this classic recipe—thanks for sharing! 
So glad you think the Southern Butter Beans sound awesome... hope they turn out as tasty as they sound for you! 
