Side Dish: United States – Arkansas – Arkansas Butter Beans

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Total 2 hrs 40 min

Ingredients

- 1 lb (454 g) dried butter beans (large lima beans), sorted and rinsed
- 6 cups (1.4 L) low-sodium chicken broth, plus up to 2 cups (475 ml) water as needed
- 1 smoked ham hock, approx. 10–12 oz (280–340 g)
- 1 medium yellow onion, chopped — about 1 1/2 cups (240 g)
- 2 tbsp (30 ml) bacon drippings or vegetable oil
- 2 cloves garlic, minced — about 8 g
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste (add later after beans are tender)
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (28 g) unsalted butter
- 1/4 tsp (1 g) baking soda (optional — speeds softening)
- Optional: 4 slices bacon, approx. 4 oz (113 g), diced and cooked crisp, reserved for garnish
- Optional: 1 tbsp (15 ml) apple cider vinegar (to brighten, if desired)

Instructions

Short Description:
Creamy, slowly simmered butter (lima) beans cooked with a smoked ham hock for deep savory flavor, finished with butter and black pepper. The beans are cooked until they break down slightly to yield a silky, comforting side dish typical of Arkansas home cooking.

Regional Notes:
This Arkansas version features a smoked ham hock (or optionally bacon) and slow simmering until the beans are creamy—distinct from quicker, firmer preparations elsewhere. The ham hock supplies the smoky, pork-forward profile common to Southern Arkansas bean dishes.

1. Soak the beans: cover the dried beans with cold water by 2 inches in a large bowl and refrigerate 8–12 hours, or quick-soak by placing beans in a large pot, covering with water, bringing to a boil 2 minutes, removing from heat, and letting sit covered 1 hour; drain and rinse.
2. In a large Dutch oven or heavy pot over medium heat, add bacon drippings or oil. If using diced bacon, cook until fat renders and bacon is browned but not burned, then transfer bacon with a slotted spoon to a paper towel–lined plate and reserve for garnish.
3. Add the chopped onion to the pot and cook in the rendered fat until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
4. Return the reserved bacon (if using) or keep the onion in the pot and nestle the smoked ham hock into the pot with the drained beans. Sprinkle the baking soda over the beans now if using.
5. Pour in the 6 cups (1.4 L) chicken broth and add the bay leaf. Bring to a gentle boil, then reduce heat to low so the pot maintains a bare simmer. Partially cover and simmer, stirring occasionally and checking liquid level, until beans are very tender and beginning to break down, 1 1/2 to 2 hours (longer for older beans). Add up to 2 cups (475 ml) hot water during cooking if beans absorb liquid and the pot gets too dry.
6. When beans are tender, remove the ham hock to a cutting board and let cool slightly. Shred the meat off the bone, discarding skin and bone, and return the shredded meat to the pot.
7. For a creamier texture, gently mash about 1 to 1 1/2 cups (240–360 ml) of beans against the side of the pot with a spoon or use a potato masher to lightly mash—do not puree; leave plenty of whole beans for texture.
8. Stir in the butter until melted and incorporated. Season with salt and black pepper to taste; if the dish tastes flat, stir in 1 tbsp (15 ml) apple cider vinegar to brighten flavors.
9. Simmer uncovered 10 more minutes to meld flavors and thicken. Adjust seasoning and remove bay leaf.
10. Serve hot as a side dish, topped with reserved crispy bacon (if used) and an extra grind of black pepper.