Your Cart Is Currently Empty
Your Cart (0)

Butter Beans with Andouille

30 minutes prep
30 minutes active cooking
1 hour total

Makes 4 - 6 servings

New Orleanians call limas butter beans, and the term helps erase those childhood memories of bland, mealy lima beans.

Long, slow cooking makes the big beans creamy and especially tasty, and a little smoky sausage adds more flavor.

What you'll need


For the shopping list

1 cup

Large Limas (Butter Beans)

2 links

Andouille or Smoked Sausage




Celery Stalks


Red Bell Pepper



To taste

Black Pepper, ground

From our shop

$14 - Athens - Greece

$7 - Trapani - Sicily

Italian Fine Sea Salt

$27 - Tuscany - Italy

Novo Frantoio


From the kitchen


Chef Knife


Cutting Board


Heavy Skillet

Measuring Spoons

What you'll have to do

Step 1

Combine the lima beans with the water, a teaspoon of salt, and a healthy glug (roughly 3 tablespoons) of olive oil in a covered, oven proof pot. Cook in the oven at 225F for at least four hours, adding water if needed to keep the beans covered (if you smell them cooking, check the water level). Cook them until they’re very soft.

Step 2

Cut the sausage into quarter round pieces about 1/2 inch thick. Cook them in olive oil until very well browned, then remove from the skillet and set aside.

Step 3

Use the same pan and fat to cook the onion with salt until well-browned, add the thyme flowers, pepper, and the rest of the vegetables, and cook until soft.

Step 4

Add the sausage and lima beans, and crush some of the beans with potato masher or spoon. Simmer for 30-45 minutes. Serve with chopped green onion and parsley.

Shop this recipe

Salt, Herbs, & Spices

Wild Thyme Flowers

Daphnis and ChloeAthens - Greece
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily
Novo Frantoio
Olive Oil

Novo Frantoio

Novo FrantoioTuscany - Italy

More recipes

Miss Leah’s Red Beans

New Orleanians traditionally cook red beans Monday so they could simmer while the wash got done, but these are too good to only eat one day of the week.

Portuguese-style Collard Greenswith Louisiana Dried Shrimp

These quickly cooked collards get a flavor boost from what we call the bacon of the sea, Louisiana dried shrimp.