Butter Love & SaltSouthern Butter Beans with Smoked Turkey
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Ingredients
Serves 8- 1 celery (finely diced)
- 1 onion (finely diced)
- 4 springs thyme
- 6 cloves garlic (minced)
- 1 smoked turkey leg (or hammock)
- 1 lb dry butter beans (or white lima beans)
- 4 cups chicken stock (more if needed)
- 1 tsp salt
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- ½ tsp onion powder
- 2 bay leafs
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Steps
- Step 1
Rinse and sort butter beans to remove debris and dirt. Then, soak beans using whatever method you prefer. See Notes below.
- Step 2
Heat a large pot or heavy-bottom Dutch oven over medium-high heat. Add diced onion and celery and cook for 4-6 minutes until the vegetables are translucent. Then, add the garlic, onion powder, smoked paprika, salt and black pepper and cook for an additional 1 minute.
- Step 3
Then, add the chicken broth, followed by the butterbeans, bay leaves, and thyme. Stir until well combined. Then, and the smoked turkey leg.
- Step 4
Next, bring the butter beans to a boil and then reduce to a simmer and cover. Let the beans simmer for about 1 - 1 1/2 hours or until beans are tender, stirring occasionally.
- Step 5
When the beans are tender, take out the smoked turkey leg (or hammock), shred it, and add it back to the peas. Let the beans simmer for an additional 2-3 minutes. Then, give the butter beans a taste and adjust the seasoning as needed — I typically add more salt (about ½ - 1 tsp).
- Step 6
Garnish the beans with black pepper and enjoy.
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Rinse and sort butter beans to remove debris and dirt. Then, soak beans using whatever method you prefer. See Notes below.
Source: Butter Love & Salt
