Southern Lima Beans (Butter Beans) With Turkey Wing Tips

Growing up, there was always a pot of beans simmering in the kitchen, whether it was a weeknight or weekend; it really didn't matter.

These Southern lima beans or butter beans, as we sometimes call them, is my way of keeping the tradition. They're tender, creamy, and a little smoky. This dish is perfect served over a bed of fluffy rice.

It's the kind of dish that makes you feel right at home with classic Southern cornbread or a pot of collard greens with smoked turkey.

I like to start by searing turkey wing tips with my Homemade Cajun Seasoning, which gives the broth a smoky flavor.

Jump to:

• Ingredient Notes
• Step-by-Step Instructions
• Cree's Top Tips
• Common Mistakes & How to Fix Them
• 📖 Recipe

Ingredient Notes

These are the ingredients you'll need:

Turkey Wing Tips

If you're buying your turkey wings from a butcher, ask them to remove the wing tips for you.

Keep a bag of tips in the freezer until you're ready to cook a pot of beans. And if you enjoy cooking with turkey, you'll also love my Oven-Baked BBQ Turkey Wings and Smoked Turkey Wings recipes.

Beef Bouillon (or Chicken)

Beef bouillon adds a deep, rich flavor to the broth. If you prefer chicken bouillon, that works great too. Either way, it builds a flavorful base for the beans.

Bouillon Braising Liquid

For liquid, I use about 9 cups for 2 pounds of beans. That creates plenty of creamy broth, so don't be alarmed when you see it.

It's part of what makes these beans so good. You can use less liquid if you prefer (I wouldn't go below 8 cups).

When serving, use a slotted spoon if you want mostly beans, or ladle the broth over rice the way I like it.

Turkey Wing Tips (with Cajun Seasoning)

Turkey wing tips aren't something you see every day in bean recipes, but once you try them, you'll understand why I love using them.

Once they're seared and then cooked low and slow with the beans, it adds incredible smoky flavor.

Onion, Bell Pepper, and Garlic: These are classic flavor-builders in Southern cooking.

See recipe card for quantities.

Step-by-Step Instructions

Soaking the beans and searing the turkey wing tips gives you slow-simmered lima beans with a creamy broth.

Cree's Top Tips

1. Soaking beans in hot water for a few hours helps them cook more evenly and reduces overall simmering time.
2. During soaking, some skins may loosen and float to the top. Just scoop those out and discard them.
3. Sear the turkey wing tips for maximum flavor in your broth.
4. Gentle simmering gives you that creamy, velvety broth without needing cream.
5. The best way to know your beans are done is by tasting. Cook until they're as tender as you like.
6. Add your final seasoning after the beans are tender. This way, you can add salt and spices to your taste.
7. Keep leftovers in the fridge up to 4 days. The flavors meld overnight, making them even more delicious.
8. Reheat on the stovetop over low-medium heat, stirring occasionally, until the beans are hot.

Common Mistakes & How to Fix Them

• Beans are still firm after cooking: Keep simmering for a little longer until the beans have reached your desired tenderness.
• Broth is too thin: Let beans cook longer, uncovered, to reduce liquid.
• Under-seasoned: This means you have under-seasoned your lima beans. Taste them and add more kosher salt and the other seasonings before serving.
• Lacks depth: Skipped the searing step. Always brown the turkey wing tips first; it makes a huge difference.

📖 Recipe