Nothing Like a Big Bowl of Butter Beans and a Heaux Cake (Print Version)

Creamy Southern butter beans simmered with smoked ham hock and served with crisp, tender skillet hoe cakes.

# Ingredients:

For the butter beans

01 - 1 lb (450 g) dried large lima beans, sorted and rinsed
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 1 celery rib, diced
05 - 3 cloves garlic, minced
06 - 1 smoked ham hock, about 12 oz (340 g)
07 - 4 cups (960 ml) low-sodium chicken stock
08 - 3 cups (720 ml) water, plus more as needed
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon kosher salt, plus more to taste
13 - 1 teaspoon apple cider vinegar
14 - 2 scallions, thinly sliced, for serving
15 - Hot sauce or pepper vinegar, for serving

For the hoe cakes

16 - 1 1/4 cups (190 g) yellow cornmeal
17 - 1/2 cup (65 g) all-purpose flour
18 - 2 teaspoons baking powder
19 - 1 teaspoon sugar
20 - 3/4 teaspoon kosher salt
21 - 1 cup (240 ml) buttermilk
22 - 1 large egg
23 - 2 tablespoons unsalted butter, melted
24 - 3 tablespoons neutral oil, plus more as needed for frying
25 - 1 tablespoon butter, for frying

# Instructions:

01 - Cover the rinsed beans with plenty of cool water and soak overnight. Drain before cooking. For a same-day version, skip the soak and plan for a longer simmer.
02 - Heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook for 5-6 minutes until softened. Stir in garlic and cook for 30 seconds.
03 - Add the drained beans, ham hock, stock, water, bay leaf, thyme, pepper, and salt. Bring to a boil, then reduce to a gentle simmer. Cover partly and cook for 1 1/2 to 2 hours, adding hot water as needed, until the beans are creamy and tender.
04 - Remove the ham hock and bay leaf. Shred any tender ham and stir it back into the beans. Mash a few beans against the side of the pot to thicken the broth. Stir in apple cider vinegar and adjust salt.
05 - In a bowl, whisk cornmeal, flour, baking powder, sugar, and salt. Stir in buttermilk, egg, and melted butter until a thick spoonable batter forms. Rest for 5 minutes.
06 - Heat oil and butter in a cast iron skillet over medium heat. Drop 2-tablespoon scoops of batter into the hot fat and flatten slightly. Cook for 2-3 minutes per side until golden and crisp.
07 - Ladle the butter beans into bowls. Serve with warm hoe cakes, sliced scallions, and hot sauce or pepper vinegar.

# Notes:

01 - Soaking the beans overnight helps them cook more evenly.
02 - Keep the simmer gentle so the beans turn creamy without breaking apart too soon.
03 - Best served hot with crisp hoe cakes on the side.

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