Braised Florida Butter Beans
Prep time
Cook time
Total time
Florida butter beans (or baby lima beans) cooked with carrots, peppers, white wine and bacon.
Serves: 6
  • 16 ounces Florida butter beans (baby lima beans), soaked overnight
  • 5 slices bacon, chopped
  • 3 stalks celery, thinly sliced
  • 2 carrots, thinly sliced
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups water
  • 1 cup white wine
  • juice of ½ a lemon
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon ground black pepper
  • scallions, thinly sliced, for garnish
  1. Soak your beans overnight in cold water, adding more if needed and stirring once or twice, if you can. Drain the water and set the beans aside.
  2. Cook the chopped bacon over medium-high head in a large, heavy bottomed pot. When crisp (about 6 minutes), remove the bacon with a slotted spoon and place on a plate lined with paper towels. Drain all but two tablespoons of bacon fat. Add in the thinly sliced onion, carrots and celery and reduce the heat to medium.
  3. Cook until the vegetables have softened a bit, about 6 minutes, then add in the garlic and cook for 1 minute, until aromatic. Add in the soaked and drained beans, water, wine, lemon juice, bay leaves, salt, paprika, cayenne, rosemary and pepper. Stir to combine. Cover the pot, reduce the heat to medium-low and cook for 1 hour and 30 minutes, stirring every so often. Taste and adjust seasonings as needed. If the beans need 30 more minutes to be tender, place the lid back on and cook for 30 more minutes. Stir in your bacon and serve with a sprinkle of sliced scallions. This will keep well in an airtight container in the refrigerator for up to 5 days.
Recipe by The Crepes of Wrath at