Southern Butter Beans with Ham Hocks – The Pot That Smells Like Sunday
If you grew up anywhere near a Southern kitchen, you know the sound: a pot gently simmering for hours, a wooden spoon scraping the bottom, and that smoky, savory smell from ham hocks filling the whole house.
Southern butter beans are pure comfort — creamy beans cooked low and slow until they turn silky, soaking up every bit of smoky flavor. This is the kind of meal that doesn’t need much else: a slice of cornbread, maybe some greens on the side, and you’re set.
It’s humble food, made with patience — and it tastes like home.
Southern Butter Beans with Ham Hocks
Ingredients
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1 lb dried butter beans (large lima beans)
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1–2 smoked ham hocks
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1 medium onion, diced
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2–3 cloves garlic, minced
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2 celery stalks, chopped (optional but classic)
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1 bay leaf
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1 tsp dried thyme (or 1 tsp poultry seasoning)
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½ tsp black pepper
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Salt to taste (add near the end)
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8–10 cups water or low-sodium chicken broth
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Optional: pinch of red pepper flakes or a dash of hot sauce
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Optional garnish: chopped parsley or green onions
Instructions
1) Soak the Beans (Recommended)
Rinse beans, then soak in water 8 hours or overnight.
Drain and rinse.
(No time? See FAQ for quick soak.)
2) Start the Pot
In a large pot, add soaked beans, ham hocks, onion, garlic, celery (if using), bay leaf, thyme, and black pepper.
Cover with 8–10 cups water or broth (beans should be covered by 2 inches).
3) Simmer Low and Slow
Bring to a gentle boil, then reduce to a low simmer.
Cover partially and simmer 1½–2½ hours, stirring occasionally, until beans are tender and creamy.
Add more liquid if needed.
4) Shred the Ham
Remove ham hocks, let cool slightly, then pull off the meat.
Discard skin/bone, and return chopped meat to the pot.
5) Season & Finish
Taste and add salt near the end (ham hocks are salty).
Optional: add red pepper flakes or hot sauce.
Simmer 10–15 minutes more to blend flavors.
6) Serve
Serve hot with cornbread, rice, or greens.
Why This Recipe Works
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Ham hocks build smoky flavor without extra seasoning
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Slow simmer makes beans creamy instead of chalky
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Seasoning at the end prevents tough beans
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Leftovers get even better after a night in the fridge
Tips for the Best Southern Butter Beans
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Don’t boil hard — gentle simmer keeps beans intact
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Add salt at the end for best texture
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If beans thicken too much, add warm broth
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For extra richness, mash a spoonful of beans into the pot
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Use smoked hocks for the best flavor
Easy Variations
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Extra meaty: add smoked sausage slices
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Spicy Southern: add Cajun seasoning + hot sauce
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Creamy finish: stir in 1–2 tbsp butter at the end
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Greens combo: add chopped collards near the end
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Slow cooker: cook on LOW 7–8 hours after soaking
FAQ – Southern Butter Beans with Ham Hocks
What are butter beans?
Butter beans are large lima beans — creamy, mild, and perfect for slow cooking.
Do I have to soak the beans?
Not required, but soaking helps them cook faster and more evenly.
Quick soak method?
Boil beans in water for 2 minutes, turn off heat, cover 1 hour, then drain and proceed.
Why add salt near the end?
Salt early can make beans cook tougher, especially with smoked meats.
How long do leftovers last?
Refrigerate up to 5 days.
