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This Saltfish and Butter Beans recipe is a traditional Jamaican meal that’s easy to make and full of delicious, savoury flavour. Perfect for breakfast or lunch, it brings together tender saltfish, creamy butter beans, and fragrant seasonings for a dish that’s both hearty and comforting.
For more saltfish recipes, try my Ackee and Saltfish and Jamaican Saltfish Fritters next!
Saltfish and Butter Beans is one of those recipes that never gets old for me. It’s so versatile, you can add extra veggies or even some callaloo if you want to make it heartier. The butter beans (or lima beans, as some call them) give it that rich, creamy texture that pairs perfectly with the salty, savoury flavour of the saltfish.
What I love most is how satisfying it is, whether you’re having it for breakfast, lunch, or dinner. It’s a true Caribbean staple that always hits the spot.
Do butter beans go with fish?
Yes, butter beans pair well with many types of fish because their mild, creamy texture balances salty or bold flavours. In this recipe, they’re the perfect match for saltfish, softening its saltiness while adding richness to each bite. The combination creates a comforting, well-rounded dish that’s full of flavour.
Ingredients
- Saltfish: Traditionally made with salted cod. Boil and flake it to remove excess salt while keeping that signature savoury flavour.
- Butter Beans: Also known as lima beans, they add a creamy, hearty texture that balances the saltiness of the fish.
- Onion: Adds depth and sweetness that rounds out the bold flavours.
- Tomato: Brings a subtle tanginess and moisture to the dish.
- Scotch Bonnet Pepper: Offers heat and authentic Caribbean flavour. Remove the seeds if you prefer it milder.
- Fresh Thyme: A must-have for Jamaican dishes, adding earthy aroma and freshness.
- Red and Green Bell Peppers: Give colour, crunch, and mild sweetness.
- Olive Oil: Helps the vegetables sauté evenly and adds a smooth finish.
- Black Pepper: Enhances the savoury notes without overpowering.
- Ketchup: Adds a hint of sweetness and a light, saucy texture that ties everything together.
How to Make Saltfish and Butter Beans
How to Desalt & Prepare Saltfish
I start by rinsing the saltfish under cool water, then place it in a pot filled with fresh water. I bring it to a boil for about 10 to 15 minutes to remove most of the salt.
Then I drain the water and taste a small piece. If it’s still too salty, I’ll boil it again with fresh water. Once done, I drain and let it cool slightly before flaking it into bite-sized pieces.
Sauté the Vegetables
In a large skillet, I heat olive oil over medium heat. Then I add the onion, tomato, red and green bell peppers, and Scotch bonnet pepper. Next I sauté everything for 3 to 4 minutes until the vegetables are soft and fragrant.
Combine and Cook Saltfish and Butter Beans
Now I add the flaked saltfish and fresh thyme to the skillet, stirring gently to combine. I let it cook for 3 to 4 minutes so the flavours can blend.
Next, I fold in the butter beans, ketchup, and black pepper, and let everything simmer for 5 to 7 minutes until warmed through and lightly saucy. Add a splash of water if you prefer a looser texture. I remove the thyme stems before serving, and enjoy while hot.
Recipe Tip
Use gentle stirring when adding the butter beans. They’re soft and can break apart easily, which changes the texture of the dish. Stirring slowly helps the beans stay whole and creamy while soaking up all that rich flavour from the saltfish and seasonings.
Storage
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, warm the saltfish and butter beans in a skillet over low heat with a splash of water to loosen the sauce. You can also reheat it in the microwave, stirring halfway through to ensure it heats evenly.
Frequently Asked Questions
Yes, you can easily adjust the spice level. Simply leave out the Scotch bonnet pepper or use just a small slice without the seeds for a milder flavour. The dish will still be rich and flavourful thanks to the saltfish, thyme, and peppers.
This dish pairs well with fried dumplings, boiled green bananas, steamed cabbage, or plain rice. The mild sides help soak up the sauce and balance the saltiness of the fish.
You can, but the flavour won’t be quite the same. Traditional salted cod gives the dish its distinctive taste and texture, while canned fish tends to be softer and less salty.
More Classic Jamaican Recipes
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Saltfish and Butter Beans
Equipment
- Pot for boiling and desalinizing (desalting) the saltfish
- Colander or strainer to drain saltfish and butter beans
- Large Skillet or Sauté Pan for cooking and combining ingredients
- Wooden spoon or silicone spatula to stir gently without mashing beans
Ingredients
- 1 can Butter Beans
- 2 lbs Boned Saltfish, salted cod
- 1 med Onion, diced
- 1/2 lrg Tomato, diced
- 1/2 sm Scotch Bonnet Pepper, sliced, seeds removed
- 4 sprigs Fresh Thyme
- 1/2 sm Red Bell Pepper, diced
- 1/2 sm Green Bell Pepper, diced
- 4 tbsp Olive Oil
- 1/2 tsp Black Pepper
- 2 tbsp Ketchup
Instructions
- Rinse the saltfish, place in a pot of water, and bring to a boil for 10–15 minutes. Drain, replace with fresh water, and boil again if still too salty. Drain, cool slightly, then flake into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add the onion, tomato, red and green bell peppers, and Scotch bonnet pepper. Sauté for 3–4 minutes until softened and fragrant.
- Stir in the flaked saltfish and thyme. Cook for 3–4 minutes, stirring occasionally, to allow the flavours to blend.
- Gently fold in the butter beans, ketchup, and black pepper. Cook for 5–7 minutes, stirring occasionally until heated through and slightly saucy. Add a few tbsp of water if needed.
- Remove thyme stems and adjust seasoning if needed. Serve hot and enjoy!
