What do I do with butter beans?

man, i used to love some butter beans. my grandmother would cook them with some dice tomatoes.

Butter beans + corn + Slap ya Mama seasoning. Like a succotash.

I would just sweat some trinity or mire poix in some butter and add the beans, chicken stock, and a can of dice tomatoes. Let it simmer a bit so the flavors develop and then adjust salt/pepper to her liking.

mine ate them like crazy only when she was pregnant, leave out the onions.


•1 pound bag of Camellia brand large lima beans
•Water to cover plus an inch
•1 tablespoon of bacon fat, butter or vegetable oil
•1/2 cup of chopped onion
•1/2 cup of chopped celery
•1/4 cup of chopped carrot
•2 cloves of garlic, chopped
•1 teaspoon of dried thyme
•1/4 teaspoon of freshly cracked black pepper grinder
•2 cups of leftover baked, smoked ham, roughly chopped
•Meaty ham bone, 2 or 3 ham hocks or smoked turkey wings
•1 (32-ounce) carton of chicken stock
•4-6 cups of water
•2 bay leaves
•1/4 cup (1/2 stick) of butter, optional
•2 tablespoons of dried parsley
•Pinch of Cajun seasoning (like Slap Ya Mama)
•Couple pinches of kosher salt, or to taste
Instructions

Rinse and sort beans, place into stockpot with just enough water to cover them, plus about an inch. Bring to a boil, cover and turn off the burner. Let soak covered for one hour, drain and set aside.

Meanwhile, in the bottom of soup pot or Dutch oven, heat the bacon fat over medium; add the onion, celery, carrots, garlic and sauté just until tender. Add the thyme and pepper and stir; add the ham bone, ham hocks or smoked turkey wings, chicken stock, 4 cups of the water and bay leaves. Bring to a boil, reduce heat to medium and let simmer for about 1 hour.

Add the drained beans to the pot. Stir in the butter, parsley, and a pinch of Cajun seasoning. Continue cooking on a low simmer an additional hour to 1 hour and 30 minutes, or until beans are tender and sauce thickens. Add additional chicken stock or water only if needed. When beans are tender, taste and adjust seasonings as desired; cover and hold on very low.

Or

just remembered....maw maw also put some pieces of tasso in hers.

I don't know how the grandmother made them, but I just cook a little bacon or ham in butter or oil. Then add some finely chopped onions. I use chicken broth at the same level as the beans and simmer until tender. If she likes them creamy, then you'll have to simmer them until they break up a bit and I swirl a little butter in them before serving. S&P is the only seasoning I use. I like the taste of the beans, so I don't add a ton of flavors to mine. You need to inquire a bit more as to how grandma made them. If she didn't use tomatoes and you add those, you're going to be in the doghouse. Tomatoes would ruin them for me.

Definitely ask some more questions about grammaw's butter beans. My grammaw made a light roux, browned some onions in it, then put that with the cooked beans. Over rice, of course...

I would render a couple slices of bacon and saute an onion and a couple cloves of garlic in the bacon drippings, add a pre-soaked pound of beans and fry your beans down for about 20 mins, stirring, to "cook the green out" then add only one cooked tomato from a can of cooked tomatoes.. add couple cups of chicken stock and salt, black and red pepper, bring to a boil, then reduce your fire to low and cover, stirring occassionaly and until your beans come to the thickness you want..

I like them with a little roux, bacon, and onions.

quote:

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Cook em with some salt meat and an onion. Maybe some chicken stock. Eat them when they are done.

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this, with cornbread