You will never eat pressure-cooked butter beans better than these, I promise!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 9 hrs 5 mins |
| Servings: | 8 |
Ingredients
- 1 pound dried large lima beans (butter beans)
- 1 pound bacon
- 4 cups water, or more as needed
- 1 (12 fluid ounce) can or bottle beer
- ½ teaspoon ground cumin (Optional)
- ½ jalapeno pepper, seeded and minced
- 1 clove garlic, minced
Instructions
- Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Place bacon in the open pressure cooker and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and remove the pressure cooker from heat. Reserve bacon grease in the pressure cooker to cool, about 10 minutes.
- Stir 4 cups water into cooled bacon grease; add beer and cumin.
- Drain and rinse soaked beans; add to water mixture in the pressure cooker.
- Place the lid on the pressure cooker and secure tightly. Cook beans according to the manufacturer’s instructions over medium-high heat, about 30 minutes; release the pressure.
- Stir jalapeño pepper and garlic into beans. Crumple bacon over beans.
- Close the pressure cooker again and bring the pressure to 15 pounds per square inch over medium heat. Immediately turn off the heat. Remove the pressure cooker from heat and allow pressure naturally decrease to 0.
- You can add either a 1/2 teaspoon of kosher salt or Lawry’s seasoning salt. Do not add both — beans may become too salty if not careful.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 11 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 446 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This was way too bacon-ey for me! The rendered bacon grease from 1 lb of bacon plus the crumbled bacon on top totally cancelled out any lima bean flavor. I didn’t add the beer or the cumin, so maybe that would have changed things, but bacon is such a strong flavor, next time I would definitely cut the bacon to 1/2 lb or even less. Lima beans are mild but they do have a flavor that I would like to be able to taste and not be overwhelmed by other flavors that are so strong.
These were yummy! I only made half a pound of beans but really wanted to have a flavorful broth so I used the whole bottle of Shiner Black Beer, one very large jalapeno(could have added another), more like a teaspoon of cumin, two tablespoons of minced garlic and used chicken broth for the water. Didn’t soak the beans beforehand so just upped the broth and cook time. They came out so silky and delicious. We will definitely have these again!
Followed the recipe the first time I made this and it was good. Second time around I used a pound of hot breakfast sausage instead of the bacon. Added an onion chopped and sautéed in bacon drippings and used a can of Rotel’s original in place of the jalapeño. Both times the beans were super soft and velvety but I thought the tomatoes from the Rotel really added a nice dimension.
I really enjoyed this recipe. I’ve made it twice. Both times, I skipped soaking the beans overnight. Instead, I added a cup of liquid and cooked them an extra 5 minutes. If you have gastric distress with lima beans, don’t skip the soaking overnight part which reduces the chemicals that cause the distress. Instead of 4 cups of water, I substituted 2 14.5oz cans of low salt chicken broth plus 1 cup of water. A 14.5oz can contains a little less than 2 cups of broth. The second time I cooked this recipe, I used a whole jalapeno pepper instead of 1/2. The next time I cook it, I’ll probably use 2 peppers.
I made this recipe with no alterations except I used the small limas and added a few additional jalapenos. I’m going to apply an overused word. Awesome! The was outstanding and the beer really knocked the flavor out of the park. I’ve canned several jars of this according to pressure canner directions and it cans well. Next time, I’ll be doubling the recipe and canning some to stock up on.
it was ok, the beer just didn’t do it for me, it was easy for a beginner to follow though.
I wanted to try this recipe for the simplicity. I used pepper bacon and cut into smaller strips. I started browning the bacon with the garlic (increased to 2T), added 1/2C chopped onion, and used a whole jalapeno (with seeds, chopped). When satisfied with the color, I deglazed the cooker with the beer (I used Corona), then poured the rest of the beer in and added a tablespoon of cumin. I let that simmer for about 5 mins. I’m a big fan of layering flavors. I had just been to a local farm and bought fresh butter beans, which I added in with the water, but increased it to 6C. My cooker has a button for beans, which is 14 mins, so I used that to start the cooking. At 14 mins, the beans were just almost there, but while I could taste the start of some good flavor, it was really bland. I added 2T pinto bean seasoning, 1T cumin, 1t salt, 1t garlic salt, and turned it back on for 5 mins. The flavors came out really good. This is a good base recipe, but next time I think I’ll just double everything, (inluding the jalapeno!) and use a whole onion instead of half. I also would throw in a ham hock or tasso, but I was all out…