Rick Stein Hake Butter Beans

Some dishes are pure comfort in a bowl.
Rick Stein’s Hake Butter Beans isn’t flashy — it’s hearty, creamy, and exactly what you want when you need something warm and grounding.

Tender lima beans, a little buttery richness, and gentle seasoning wrap themselves around flaky hake, making this simple stew something much more special.

Why This Butter Beans Recipe Works So Well

• Butter beans (lima beans) bring a naturally creamy texture without needing heavy cream.
• Slow simmering allows the beans to soak up the flavors from the bay, garlic, and Creole spice.
• Hake stays tender, offering light, clean flakes that balance the richness.

It’s not complicated — it’s honest cooking, where every ingredient has a job.

Ingredients (And Why They Matter)

• Dried Large Lima Beans: They soak up flavor during cooking and turn creamy inside without falling apart.
• Onion: Sweetens and deepens the base flavor of the broth.
• Garlic Powder: Simple, reliable background warmth.
• Creole Seasoning: Adds a little boldness — earthy, spicy, aromatic.
• Crushed Red Pepper: Lends a soft, slow burn without overpowering.
• Black Pepper: Sharpens the edges of all the other flavors.
• Bay Leaves: Build a deeper, almost floral undercurrent.
• Salted Butter: Gives richness and body to the broth — it’s not optional.
• Diced Ham (Optional): Brings smoky, savory bites into the creamy beans.

How to Make It

1. Prep the Beans

Sort through 1 pound dried large lima beans, rinse them under cold water.

No need to soak overnight — but if you have time, it will help cook them more evenly.

2. First Simmer

• Add beans to a big pot.
• Cover them with a good couple inches of water.
• Bring to a boil over high heat.

As soon as it boils, take it off the heat.
Cover with a lid and let it sit for 1 hour.

Pro Tip:
This fast-soak method softens the beans without breaking their skins.

3. Drain and Simmer Again

• Drain and rinse the beans.
• Put them back into the pot with fresh water, just enough to cover.

Bring to a boil, then drop to a simmer.

4. Season and Slow Cook

Add:

• ½ diced large onion
• 1 teaspoon garlic powder
• ½ teaspoon Creole seasoning
• ¼ teaspoon crushed red pepper
• ½ teaspoon ground black pepper
• 2 bay leaves
• ½ cup salted butter

Stir gently.
Simmer low and slow, uncovered, for about 1½ to 2 hours, stirring occasionally.

Pro Tip:
If it gets too thick, add a splash of hot water to keep it moving.

5. Optional: Add Ham

After the first hour of simmering, stir in 1 cup diced ham if using.

6. Finish and Serve

When the beans are tender and creamy but not falling apart, they’re ready.

Remove from the heat.
Serve hot with crusty bread, rice, or cornbread.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Beans are tough	Didn’t simmer long enough	Keep simmering low and slow
Beans are mushy	Too much boiling, too rough	Gentle simmer only, stir gently
Bland broth	Under-seasoned or rushed	Taste, adjust salt/Creole late-stage

What to Serve With It

• Crusty Bread: To soak up the buttery broth.
• Steamed Greens: Like spinach or collard greens.
• Simple Salad: Something sharp and fresh to cut the richness.
• Cornbread: Always a classic with beans.

How to Store and Reheat

Fridge:
Store in an airtight container up to 3 days.

Freezer:
Freeze cooled beans in small batches for up to 2 months.

To Reheat:

• Stovetop: Gently warm over low heat, splash of water if needed.
• Microwave: Cover and heat in short bursts, stirring occasionally.

A Quick Bite of History

Butter beans (large lima beans) have long been part of hearty British and Creole cooking traditions.
Stews like this one borrow comfort-food roots from both — combining the slow-cooked richness of beans with the simple, clean taste of white fish.