Made in Dana's kitchen, where simple ingredients turn into a pot of pure Southern comfort.
I know what you're thinking. What in the world are butter beans and neck bones?
Well, let me tell you. This is good old Southern comfort food that's budget friendly and plate-licking good. It's the kind of meal that fills the house with the smell of something simmering on the stove and has everybody asking, "When are we eating?"
But it's so much more than that.
Simple Ingredients, Deep Southern Flavor
I've always loved simple cooking with everyday ingredients. You don't need fancy spices or expensive cuts of meat to make a meal your family will remember.
Give me a pot of creamy butter beans, tender neck bones, a few pantry staples, and a little time, and I'll show you how to make a hearty meal that's full of rich Southern flavor.
What Are Butter Beans and Neck Bones?
Butter beans and neck bones may sound like a simple combination, and honestly, they are. But that's the beauty of Southern cooking. We take humble ingredients and turn them into something comforting, flavorful, and memorable.
What Are Butter Beans?
With all the different types of beans in the world, growing up, we really only knew about and used a few. One of those was butter beans, affectionately known around our house as "butta beans." LOL.
Pretty much, they are lima beans. It's really that simple. The difference is that when people are talking about butter beans, they are usually referring to the larger, more mature lima bean rather than the smaller baby lima bean.
For this recipe, we are using mature lima beans because they cook down beautifully and become creamy with that buttery texture we love. They are the perfect match for tender neck bones because they soak up all that rich, flavorful broth while creating a hearty and comforting dish.
What Are Pork Neck Bones?
Pork neck bones come from the vertebrae of the animal and usually contain a small amount of meat. For many years, they were considered one of the more affordable cuts of meat, which is one reason they became such a staple in Southern kitchens. Although prices have changed over the years, one thing has not changed.
The flavor.
Can we say FLAVOR?!
The bones, connective tissue, and little bits of fat slowly break down during cooking, creating one of the best pot likkers around. That rich broth is what makes dishes like butter beans and neck bones so special.
You can find neck bones from different types of meat, including turkey, beef, and pork. For this recipe, we are using the most classic choice: pork neck bones. They can be found smoked or unsmoked. I am using unsmoked neck bones because I want the natural flavor of the pork and the beans to shine while we build the flavor through slow cooking.
Ingredients You'll Need
Like I said earlier, we don't need a lot for this recipe. Just a few simple aromatics to season the broth, along with the two main ingredients that make this dish special: butter beans and neck bones.
Dried Lima Beans (Butter Beans)
For this recipe, I'm using dried lima beans. They may look a little different from the green lima beans you usually see in the freezer section, and they do taste a little different too.
Dried mature lima beans have a mild buttery, earthy flavor and cook into a much softer, creamier texture. As they simmer, they soak up all the flavors from the broth while creating that comforting texture that makes this dish so good.
Pork Neck Bones
Next is the star that brings all that rich flavor to the pot: pork neck bones.
I'm using raw pork neck bones that have not been smoked. While smoked neck bones are delicious and add another layer of flavor, using unsmoked neck bones allows the natural pork flavor to shine as we slowly build the broth.
Bay Leaves
Do not skip the bay leaves. They may seem like a small ingredient, but they add a subtle herbal flavor that helps round out the broth and bring all the flavors together. You won't taste "bay leaf" in the finished dish, but you will notice when it's missing.
Dana's Note: Like butter, smoke makes everything better. But don't count out unsmoked neck bones. They create a rich broth with a fresher flavor and a subtle pork sweetness that makes this dish just as delicious.
Step-by-Step Instructions: Making Butter Beans and Neck Bones
Grab your favorite heavy-bottomed pot, and let's get cooking. Here is how I bring everything together to create creamy butter beans, tender pork neck bones, and a rich Southern comfort broth.
1. Preparing the Beans and Neck Bones
Since I love using an overnight soak, this is where I start. It helps the dried butter beans cook more evenly and gives them that creamy texture we love.
- Rinse and prepare your soaked butter beans.
- Give your pork neck bones a good rinse to remove any bone dust or small fragments.
- Lightly season the neck bones with salt and pepper. You don't need much at this stage because the broth will continue to build flavor as it cooks.
2. Building the Flavorful Broth
Start with some good old-fashioned bacon grease and a little butter. Sauté your onions and garlic until they begin to soften and release their flavor. You don't have to cook them until completely translucent. We are simply creating that first layer of flavor.
- Add the seasoned pork neck bones to the aromatics.
- Add your liquid and bay leaves.
- Let the neck bones simmer low and slow until they become fork tender and create that rich pork-flavored broth.
The secret is patience. Low and slow is what allows the flavor to develop and the pork to become tender.
3. Adding the Butter Beans
Once the neck bones are tender, add your soaked butter beans to the pot. Let them slowly cook in that flavorful broth until they become soft, creamy, and full of all those wonderful pork and seasoning flavors.
4. Deboning and Creating a Creamy Broth
Once the neck bones are fork tender, you have a choice. You can leave them in the pot the traditional way, or remove them and debone them.
If you choose to debone them, let those babies cool for a few minutes because they are hot! Remove the tender meat from the bones and add it back into the pot. I also like to keep some of that flavorful fat because it adds richness to the dish. (You can reuse the bones for a flavorful pork broth)
Dana's Tip for Creamy Butter Beans
I love when my butter beans break down just a little. Take a spoon and gently mash a few beans against the side of the pot. It naturally thickens the broth and creates that creamy texture that makes this dish so comforting.
5. Taste and Serve
Give your pot a final taste and adjust the seasoning if needed. Remove the bay leaves, then serve hot with a piece of warm cornbread to soak up every bit of that delicious pot likker.
Butterbeans and Neckbones
Ingredients
- 1 pound dried large butterbeans soaked overnight
- 2-3 lb pork neckbones smoked or fresh
- 1-2 tbsp bacon grease or rendered pork fat
- 1 medium onion diced
- 3 garlic cloves minced
- 2 bay leaves
- 1 teaspoon coarse black pepper or more to taste
- ¼-½ teaspoon crushed red pepper flakes
- ½ teaspoon sugar
- 6-8 cups water or chicken broth to cover neckbones
- Salt to taste
- 2 tbsp butter to finish and saute veggies
Instructions
- Rinse and soak the butterbeans overnight. Drain before using.
- Heat the bacon grease in a large Dutch oven.
- If using fresh neckbones, brown them well on all sides. If using smoked neckbones, simply warm them in the pot until a little fat renders.
- Add the onion and cook until softened, about 5–7 minutes. Stir in the garlic and cook for another minute.
- Add the bay leaves, black pepper, red pepper flakes, sugar, and enough water (or broth) to cover the meat by about an inch.
- Simmer gently for 1½ to 2 hours, or until the neckbones are becoming tender.
- Remove neckbones when tender but not falling off the bone. Check broth for small bones and debone meat.
- Add the soaked butterbeans to broth. Continue simmering another 60–90 minutes, stirring occasionally, until the beans are tender. Add meat back to pot about 10-20 minutes after adding beans.
- As the beans cook, a few will naturally break down, giving the broth a creamy texture while most of the butterbeans remain whole.
- Remove the bay leaves. Taste the broth and add salt only if needed. Smoked neckbones often provide plenty of salt on their own.
- Finish with butter if desired.
Notes
Got Questions? Dana’s Kitchen Answers
Can I use smoked neck bones instead of unsmoked?
Absolutely! Smoked neck bones are delicious and will add another layer of flavor to this dish. You can even use turkey neck bones if you prefer. Just remember, every type of neck bone will change the flavor a little. They are all good, but my stomach can attest to that! LOL. For this recipe, I chose unsmoked pork neck bones because I love the fresher pork flavor they bring to the broth.
Can I use frozen butter beans or baby lima beans?
Yes, you can. Frozen butter beans or baby lima beans will work, and they will shorten the cooking time. Just keep in mind that they will not have quite the same creamy texture as dried mature lima beans. The dried beans slowly break down during cooking and help create that rich, comforting broth we love.
Do I have to soak dried butter beans overnight?
No, you don't have to. You can use a quick soak method by simmering the beans in water before cooking. However, I personally love an overnight soak because I feel it gives the beans a better texture and helps them cook more evenly.
Can I freeze butter beans and neck bones?
Yes! This dish freezes beautifully. Allow it to cool completely before storing it in an airtight container. When reheating, you may need to add a little broth or water because the beans will continue to thicken as they sit.
What to Serve With Butter Beans and Neck Bones
A bowl of butter beans and neck bones needs something to soak up that delicious pot likker. In my house, that means a piece of warm Southern cornbread. This is one of my favorite recipes, and I make it often. I even love freezing the leftovers and taking out a few pieces at a time whenever I need a little taste of homemade comfort.
Sometimes I enjoy this meal just as it is. A bowl of creamy butter beans, tender pork neck bones, and a piece of cornbread to sop up that good pot likker is all you need.
If you want to turn this simple meal into a feast, serve it with some plain rice and a side of collard greens. Those simple additions can take a humble pot of beans and make it a full Southern comfort meal.
And if you really want to make it extra special, add dessert. A slice of harvest pie will seal the deal and bring everything together for a meal worth sharing.
Now, I want to hear from you! Are you serving your butter beans over rice, or are you all about that cornbread sop? Drop a comment below and let me know how your pot turned out, and don't forget to tag me on social media so I can see your beautiful Southern comfort masterpieces!
Happy cooking, friends!
Hey good people, if you made this Southern Butter Beans and Neck Bones recipe, I would love to hear how it turned out for you!
Did you use unsmoked neck bones like I did, or put your own spin on it with smoked or turkey neck bones? Did you enjoy those creamy butter beans with a piece of cornbread to sop up that good pot likker? I love hearing how you make these recipes your own, and your comments help other home cooks find comforting Southern meals to bring to their own tables.
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