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Started By
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1
Posted on 1/24/13 at 4:04 pm to AlmaDawg
I make a curried butter bean soup/bisque that's darn good.
Posted on 1/24/13 at 4:16 pm to Gris Gris
Simmer in salted water. Season with Bacon (drippings)salt pork, ham, tasso, smoked hocks, etc. Got a pot on the stove as we speak! Ham trimmings and tasso. ~~ Pass the corn bread!
This post was edited on 1/24/13 at 4:18 pm
Posted on 1/24/13 at 4:27 pm to LSU Tiger Bob
quote:
Pass the corn bread!
Posted on 1/24/13 at 4:52 pm to Salmon
Beans in boiler
1tsp salt
1tsp sugar
1tablespoon veg oil
Cover with water
Watch as they will likely try to boil over when they first start boiling, so turn heat down after the boil starts for the first 20 minutes.
Cook 40 - 45 minutes. Add water if needed.
Make cornbread and fry some pork chops.
You'll be a husband hero.
1tsp salt
1tsp sugar
1tablespoon veg oil
Cover with water
Watch as they will likely try to boil over when they first start boiling, so turn heat down after the boil starts for the first 20 minutes.
Cook 40 - 45 minutes. Add water if needed.
Make cornbread and fry some pork chops.
You'll be a husband hero.
Posted on 1/24/13 at 6:03 pm to Salmon
Cook them in a dutch oven with a ham hock and an onion in it. Salt and pepper when they are soft.
Use leftover beans for patties. Mash beans with cornbread, onion, hock meat(or any other), and an egg. Pat it into little cakes and fry in a cast iron skillet.
Use leftover beans for patties. Mash beans with cornbread, onion, hock meat(or any other), and an egg. Pat it into little cakes and fry in a cast iron skillet.
Posted on 1/24/13 at 6:34 pm to Salmon
quote:
No, it must be over cornbread. I learned this lesson early with black eyed peas
Does she have a sister? Pics of the wife would help.......
My grandmother made pinto beans and served em with fresh made cornbread, sliced vidalia onions, and fresh tomatoes.
Posted on 1/24/13 at 6:48 pm to Trout Bandit
Big pan cornbread.
Posted on 1/24/13 at 7:06 pm to TIGRLEE
This is my grandpas recipe for any dry beans.
1 lb dry beans
1/2 small onion diced finely
1/2 stick crisco
1/2 pound pickled pork or salt meat
Salt and pepper
Put your beans in the pot and cover with water. Bring them to a boil. When they start to foam dump them out and rinse them off. Return to the pot and bring them back to a boil. Add the rest of you jngredients and cook till they are the consistnecy that you like them.
Thats how I do them. I cooked probably 200 pounds for different funtions using that recipe with zero complaints
1 lb dry beans
1/2 small onion diced finely
1/2 stick crisco
1/2 pound pickled pork or salt meat
Salt and pepper
Put your beans in the pot and cover with water. Bring them to a boil. When they start to foam dump them out and rinse them off. Return to the pot and bring them back to a boil. Add the rest of you jngredients and cook till they are the consistnecy that you like them.
Thats how I do them. I cooked probably 200 pounds for different funtions using that recipe with zero complaints
Posted on 1/24/13 at 7:24 pm to Salmon
I keep mine simple because I love the flavor of the bean itself. If I don't have fresh, I use frozen small butter beans. I just bring them to a boil in chicken stock with butter, salt, and pepper, then simmer for about 45 minutes.
I don't add bacon drippings to them because for me, it overpowers the flavor of the beans, but that's about the only thing I don't put bacon grease in.
I don't add bacon drippings to them because for me, it overpowers the flavor of the beans, but that's about the only thing I don't put bacon grease in.
This post was edited on 1/24/13 at 7:26 pm
Posted on 1/24/13 at 7:24 pm to CHEDBALLZ
Butter beans and shrimp, from my good friends in St. James parish
Frozen BBs cooked with onion and water or stock, add a few spoon fulls of medium roux, cook till good and tender then add a good handful of small shrimp
Frozen BBs cooked with onion and water or stock, add a few spoon fulls of medium roux, cook till good and tender then add a good handful of small shrimp
Posted on 1/24/13 at 9:21 pm to Salmon
Did you make the beans or find out more info from the bride?
Posted on 1/24/13 at 9:24 pm to Tigerpaw123
I was just going to post that. I use a bit of andouille, salt and pepper, half chicken stock, half water let them simmer until creamy then I add a nice bunch of shrimp. Man this is good.
Posted on 1/24/13 at 9:26 pm to Martini
Nobiles
Posted on 1/24/13 at 10:07 pm to Trout Bandit
Posted by Message
Trout Bandit
What do I do with butter beans?
Cook em with some salt meat and an onion. Maybe some chicken stock. Eat them when they are done.
^^^ this is the way my grandmother did them, she'd drop a whole pepper in them also every now and then.
Posted on 1/25/13 at 1:06 am to Tigerpaw123
quote:
Nobiles
butter beans and shrimp, thin fried fish, and ba ba for dessert...ftw
Posted on 1/25/13 at 6:48 am to Dark Tiger
A few posters have got it right...just a few. You need a little pork...bacon, or Tasso, or salt pork, or ham/ham bone. Then fresh or flash frozen butter beans. Simmer until tender...less than an hour, usually. Salt and pepper to taste. That's it. The butter beans can carry themselves.
Corn bread and a big slice of cold, raw onion on the side. You're set. The shrimp dish sounds interesting...the rest is total fail and my grandmothers would clock your dumb asses over the head with a skillet fro screwing up a good pot of butter beans.
Corn bread and a big slice of cold, raw onion on the side. You're set. The shrimp dish sounds interesting...the rest is total fail and my grandmothers would clock your dumb asses over the head with a skillet fro screwing up a good pot of butter beans.
Posted on 1/25/13 at 7:34 am to Gris Gris
quote:
Did you make the beans or find out more info from the bride?
I haven't made them yet, we still had leftover black eyed peas over cornbread from the night before. As you can tell, she is craving beans and cornbread right now.
I think the butter beans and ham or tasso is probably how her Grandma did them.
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