Loaded Butter Beans | Recipe of the Month

By Culinary Academy Las Vegas February 18, 2016

Loaded Butter Beans | Recipe of the Month

This month’s recipe comes from Jasmine White, a student here at The Culinary Academy of Las Vegas who is enrolled in the professional cook program. Jasmine is sharing her recipe for loaded butter beans. Many of us have a dish that makes us feel comfortable and conjures up memories of good times. For Jasmine, loaded butter beans are a dish that remind her of the importance of family support.

In 2007 Jasmine experienced a rough time in her life, turning to her aunt for support. Jasmine’s aunt was supportive and understanding throughout her difficult time and knew exactly how to keep Jasmine’s spirit up. Her aunt would prepare neck bones and loaded butter beans at least once a week for six months. It quickly became one of Jasmine’s favorite meals, and now when she prepares it herself it reminds her of the support from her aunt and how it pushed her to the place she is today in her journey.

Jasmine is a proud student of The Culinary Academy of Las Vegas in the professional Cook program. The chefs have taught her many things and continue to add to her interest in food and becoming an industry chef.

Earlier this month, Jasmine had the opportunity to participate in the Chefs for Kids program at Kermit Booker Elementary School. It was a very rewarding feeling for her to see the smiles on the kid’s faces as they enjoyed the food she helped to prepare with her fellow classmates.

Here is Jasmine’s loaded butter beans recipe…she hopes her recipe will warm the home and hearts of you and your family too!


Loaded Butter Beans



  • Lima Butter Beans (2 pounds)
  • Sausages – whole or Italian (1 pound)
  • Ground Beef or Turkey (1 pound)
  • Neck Bones (1 pound)
  • Onions (1 large)
  • Green Peppers (2 small)
  • Olive Oil (1/4 cup)
  • Water (3- 4 cups enough to cover neck bones)
  • Seasoning
  • Garlic (1/3 cup)
  • Old Bay (1/4 cup)
  • Bay Leaf (1-2)
  • Basil (1/4 cup)
  • Pepper (to taste)
  • Salt (to taste)


Slow Cooker /Crockpot, Stock pot, Sauté Pan

  1. Slow cook neck bones in crockpot over low heat for 4-6 hours until meat falls off bone
  2. Drain water broth off neck bones and leave a little for future
  3. Sausages, ground beef, etc. Cook in sauté pan (season to taste)
  4. Pour beans in to crock pot add garlic & pepper (to taste)
  5. Add cooked sausage, ground beef etc. in to crockpot
  6. Crock pot on Low bring to a simmer, cook for approx. 1 hour 1 ½ hour
  7. Place vegetables and remaining broth into sauté pan, sweat vegetables (season to taste)
  8. Add vegetables to crockpot
  9. Stir, and bring to simmer, approx. an hourPairs well with Cornbread
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