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Thanksgiving Butter Beans

If you are looking for something “new” this year to serve with your traditional turkey and gravy, give this recipe a try and you will see why it has become a staple item on our family’s Thanksgiving menu. With a perfect balance of creamy texture and savory taste, Butter Beans are great year round but work especially well with holiday roasts.

Prep Time

10 minutes

Cook Time

1 hour 10 minutes

Servings

16

Ingredients

1 package [Hurst's® Large Limas HamBeens®](/products/hursts-large-lima-ham-beens)

1 lbs. finely diced, lean ham (can substitute the provided Ham Flavor packet if desired)

1/2 cup diced shallot (can substitute white onion)

2 cloves chopped garlic

1 stick (8 tbsp.) butter (come on, it’s Thanksgiving!)

2 bay leafs

3 cups water

1 tbsp. olive oil

Salt and pepper to taste

1/2 cup minced green onion (for garnish)

Thanksgiving Butter Beans

If you are looking for something “new” this year to serve with your traditional turkey and gravy, give this recipe a try and you will see why it has become a staple item on our family’s Thanksgiving menu. With a perfect balance of creamy texture and savory taste, Butter Beans are great year round but work especially well with holiday roasts.

Ingredients

  • 1 package Hurst's® Large Limas HamBeens®

  • 1 lbs. finely diced, lean ham (can substitute the provided Ham Flavor packet if desired)

  • 1/2 cup diced shallot (can substitute white onion)

  • 2 cloves chopped garlic

  • 1 stick (8 tbsp.) butter (come on, it’s Thanksgiving!)

  • 2 bay leafs

  • 3 cups water

  • 1 tbsp. olive oil

  • Salt and pepper to taste

  • 1/2 cup minced green onion (for garnish)

Cooking Directions

  1. Pour the dry beans into a colander or sieve. Sort and rinse the beans thoroughly with cold water. Check for any dirt or debris that may be present and discard. Place the beans in a large bowl and cover with 2” of water. Allow the beans to soak for at least 2-3 hours prior to cooking. When ready, discard any remaining water and set the beans aside. Preheat oven to 350º.

  2. In a large dutch oven (or oven safe pot with lid), sauté the shallot and garlic with the oil over medium-high heat. When the shallot becomes translucent (4-5 minutes) add the diced ham and continue to sauté for another 5 minutes.

  3. Add the Limas and water, turn the heat to high and bring the mixture to a boil. Once boiling, add the butter, bay leafs, and cracked black pepper (no salt yet!). Stir the mixture to combine, then cover and place into your preheated oven.

  4. Cook for 1 hour, stirring once half way through. When finished, some of the Limas should have broken down and combined with the butter to create a cream-like texture. Add salt and more black pepper to taste. Keep warm until ready to serve.

  5. Garnish with a small amount of the chopped green onion and serve along side your Thanksgiving favorites!