Preparation
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Quick Soak Method (Recommended): Place the dried beans in a large Dutch oven or heavy-bottomed pot. Cover with water by about 1 inch. Bring to a boil, then remove from heat. Cover the pot and let it stand for 1 hour. Drain and rinse the beans.
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Overnight Soak Method: Place the dried beans in a large bowl and cover with cold water by several inches. Soak at room temperature for 8 hours or overnight. Drain and rinse the beans.
Step 2: Sauté the Aromatics
In the same empty pot, cook the chopped bacon over medium-high heat until crisp. Add the diced onion, shredded carrots, and minced garlic. Sprinkle with the thyme, garlic powder, onion powder, and a pinch of salt and pepper. Sauté for 5-7 minutes, until the vegetables have softened.
Step 3: Simmer the Beans
Add the drained beans, bay leaves, stick of butter, and chicken broth to the pot. Stir to combine. Add enough water to just cover the beans. Increase the heat to bring to a simmer, then immediately reduce the heat to low to maintain a gentle simmer (a few slow bubbles, not a rolling boil).
Step 4: Cook Until Tender
Cover the pot and let the beans simmer gently for 60 to 90 minutes, stirring occasionally. Check the liquid level every 20-30 minutes, adding more water or broth as needed to keep the beans just covered. The beans are done when they are very tender and the cooking liquid has thickened slightly.
Step 5: Season and Serve
Once the beans are tender, remove the bay leaves. Taste and season generously with additional salt and black pepper as needed. For a creamier texture, you can lightly mash a few beans against the side of the pot with a spoon. Serve warm.
Chef’s Tip: The key to perfect butter beans is a low and slow simmer. Boiling them will cause the skins to burst and the beans to become mushy. Patience is rewarded with creamy, perfectly cooked beans!
