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Butter Beans with Ham

Cozy up with a bowl of Southern comfort – our Butter Beans made with Camellia Brand Baby Lima Beans are the hug you didn't know you needed! 🍲✨ We've taken the creamiest, most flavorful baby limas and simmered them slowly with rich, smoky pieces of leftover holiday ham, transforming simple ingredients into a heartwarming dish that's full of soul.

Every spoonful is a blend of home-cooked goodness and memories, perfect for gathering around the table with loved ones. These butter beans are not just a meal; they're a celebration of family, tradition, and the simple joys of life. 🥄💖







  1. Rinse and clean the beans. If time allows, soak them overnight; this step is optional.
  2. Trim any excess fat from the ham bone and dice up the leftover meat. Keep both the bone and meat reserved.
  3. In a heavy-bottomed pot, lightly coat the bottom with olive oil. Brown the ham until it develops a good crust on all sides. Remove the ham from the pot and deglaze the bottom with a bit of water, reserving this liquid along with the ham.
  4. In the same pot, add 3 tbsp of oil and heat. Whisk in the flour to make a roux, ensuring all lumps are removed. Cook until the roux reaches a dark peanut butter color.
  5. Add the "trinity" (onions, bell pepper, and celery) to the roux and cook until the vegetables are soft. Add the minced garlic and cook for an additional 5 minutes.
  6. Stir in the drained beans, chicken stock, ham bone, and Boudreaux's seasonings. Cover and simmer on low heat for 2 hours.
  7. After 2 hours, remove the ham bone. Let it cool, then pull off any remaining meat. Discard the bone and return the meat to the pot.
  8. Continue to simmer the beans for another hour or until the beans are soft and the gravy has thickened. Season to taste with additional Boudreaux's seasonings.
  9. Serve the butter beans over rice with your favorite side meat.

Enjoy this heartwarming dish that brings the comfort of Southern cooking right to your table.

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1 comment

  • Steve Hardy

    Turned out great Justin Boudreaux . Love your recipes. Steve Hardy. Iva South Carolina

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