Southern Butter Beans | New Soul Kitchen

Instructions

Ingredients:

• 1 lb. fresh, frozen, or dried large butter beans
• 6 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 smoked ham hock (or 4 oz smoked turkey wings/neck, or 4 slices bacon)
• 1 bay leaf
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• 1 tbsp butter (optional, for richness)
• Fresh parsley or green onions, for garnish

Method:

Optional: Rinse and soak overnight, or quick soak by boiling for 2 minutes, then resting for 1 hour. Drain before cooking.

1. In a large Dutch oven or heavy pot, add beans, chicken broth, onion, garlic, ham hock, bay leaf, salt, and pepper.
2. Bring to a boil, then reduce to low heat. Cover and simmer 1 to 1 ½ hours (for fresh/frozen beans, 45 minutes), stirring occasionally, until beans are tender and creamy.
3. Remove the ham hock; shred the meat and return it to the pot. Stir in butter for extra creaminess. Adjust seasoning with more salt and pepper if needed.
4. Ladle into bowls and garnish with parsley or green onions. Serve with hot cornbread, biscuits, or over white rice.