Creamy Southern Butter Beans

Begin by placing lima beans in a large container, covering them with water and allowing them to soak overnight. The next day, drain the lima beans and return them to their container; cover them with fresh water again.

In a large, heavy skillet, heat it over medium-high temperatures until it reaches the desired temperature. Cook and stir the bacon in the hot skillet, stirring constantly, until it becomes crispy and golden brown, taking about 5 minutes.

Take the cooked bacon out of the skillet with a spoon and transfer it to a paper towel-lined plate, allowing any excess grease to drip off. Reserve about 2 teaspoons of the bacon drippings for later use.

Add the cooked bacon and its reserved bacon drippings back into the lima beans in their container; bring the mixture to a rolling boil. Once boiling, reduce the heat to a lower temperature and let it simmer until the lima beans are just tender, taking anywhere from 40 to 60 minutes.

Using a spoon, stir in the heavy cream and butter into the bean mixture. Continue to cook until the mixture thickens, taking about 15 minutes more.

Finally, season the lima beans with salt and pepper to taste.