A no-fail Southern recipe for tender baby lima beans (butterbeans) cooked low and slow with bacon.
There’s a local meat-and-three restaurant chain here in my neck of the woods called Lizard’s Thicket that we go to a good bit. It’s the perfect place to go when you’re craving country cooking… especially vegetables!
They offer over 25 vegetables every day (plus daily and seasonal specials) which is why it’s my go-to when we need to pop out for a quick bite to eat.
I should probably point out that they lump other side dishes into their 'vegetable' category and that's fine by me!
They serve actual vegetables like Cabbage, Green Beans, Black-Eyed Peas, Fried Okra, Fried Squash, Baby Limas, Fresh Collards, Okra and Tomatoes, Creamed Corn, Candied Yams, Mashed Potatoes and Gravy, Grilled Mixed Vegetables, Pickled Beets and Sliced Tomatoes.
And they also offer side dishes like Rice and Gravy, Macaroni and Cheese, Mashed Potatoes and Gravy, Cornbread Dressing with giblet gravy, Country Skillet Apples, Applesauce, Sliced Peaches, Alabam’ Slaw, Carrot and Raisin Salad, Potato Salad, Jell-O, Cole Slaw, Squash Casserole and Kale Salad.
Seriously, it's a country girl's dream!
Because I’m used to ordering my favorites (black-eyed peas, squash casserole, macaroni & cheese, cabbage, cornbread dressing, collard greens and/or green beans) I rarely glance at the menu. A few weeks ago, a few of us from the office went for lunch and my work bestie, Brooke, ordered the baby limas.
As soon as she placed her order I got to thinking how long it had been since I’d had some good butterbeans so I changed my order and got some too! They were delicious and I’ve been craving them ever since so I made some this weekend!
I grew up simply calling these 'butterbeans', though I’d certainly know what you meant if you called them 'lima beans', 'baby limas', or 'baby lima beans'. In my family, we just call fresh baby lima beans 'butterbeans' and we call dried butterbeans, well, 'dried butterbeans'.
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