Shell fresh butter beans, wash and cook gently in simmering water, salted to taste, until beans are tender.
During the last few minutes of cooking, when water has nearly all cooked away, add ham strips or the drippings from cooked bacon.
Serve with crisp bacon strips as a garnish.
Place washed butter beans in slow cooker (I use a 1.5 qt size).
Add butter, bouillon, and salt.
Add water to cover and stir to mix ingredients.
Cook on HIGH for 1.5 hours, then cook on LOW for 2-3 hours or til butter beans are tender.
In a medium saucepan, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Add butter beans and cook until tender, 9-12 minutes, depending on the size of the beans. Drain in a colander; shake colander several times to shed as much water as possible.
Put butter in a large serving bowl, and pour warm butter beans on top. Toss beans with butter until all the butter is melted. Add lime juice and toss again to distribute. Fold in mint, season with salt and pepper, and scatter lime zest over the top. Serve immediately.
Saute first 5 ingredients. Stir in tomatoes and simmer 3 minutes. Stir in broth and butter beans. Bring to a boil and continue simmering covered for 30 minutes. Remove lid and simmer 20 minutes. Stir in remaining ingredients and cook additional 5 minutes.
Good with rice!
In a large pot combine the ham hocks with enough water to cover.
Bring to boil, reduce heat, cover and simmer for about 1 1/2 hours or until meat is tender.\tPick over peas and beans; wash thoroughly.
Stir in all except okra.
Cover, reduce heat and simmer for about 1 hour and 15 minutes.
olden, about 5 minutes. Stir butter beans, water, and tomato into sausage
Cook the butter beans in boiling, salted water until tender, taking care that they do not overcook and get mushy.
Add margarine to the liquid in the saucepan; be generous with the pepper.
In a small cup, add the flour and just enough water to stir into a smooth paste.
Stir flour mixture into the butter bean liquid; mix well.
Heat and stir to slightly thicken.
Serve hot. Serves 4 to 6.
Cook butter beans according to package directions and set aside. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Cook green onions and garlic in bacon drippings, stirring often. Stir in beans, parsley, salt and pepper. Cook just until heated. Sprinkle with crumbled bacon.
Gently heat the olive oil in a deep pan. Add the onions and garlic, fry until softened.
Add the sausages and gently brown.
Put in the chorizo and turn the heat up slightly so that it sweats off some of the oil. Add the pancetta and leeks and stir to combine.
Add the butter beans, stock, mushrooms and thyme. Bring it to the boil, turn down and simmer for approximately 20 minutes.
Meanwhile shred and core the cabbage, blanch in hot water and refresh, before adding to the casserole.
Simmer for 5 minutes before serving.
Into boiling water, place ham hock and let boil 10 to 15 minutes.
Add beans; simmer, covered, for 30 minutes.
Add okra, butter, salt and pepper.
Continue cooking 30 minutes longer, maintaining water level.
Put fatback in pot and cover with water.
Boil for 30 minutes. Add beans, salt to taste and sugar.
Cook until beans are tender. Don't overcook!
Put beans in a covered saucepan with the ham hock and add enough water to come about 1-inch above.
Add salt; cover and simmer until beans are done, about 1 hour.
Check for salt. Serves 4.
Steam fresh green beans until firm and crunchy.
Add sliced almonds and cherry tomatoes.
Pour dressing over beans and toss gently.
Serve at room temperature.
Wash and clean peas or butter beans.
Add peas or beans to medium size cook pot and cover with water.
Cook about 20 to 30 minutes until almost tender.
Add bacon drippings.
Cook for a few minutes longer until peas or beans are done (tender).
Add salt to taste.
Tastes better when not overcooked.
n a saucepan an add butter beans. cover and let simmer for
Mix flour and oil.
Brown.
Cook down with butter beans until tender.
Add salt and pepper.
On side smother onion and bell pepper. Add to butter beans.
Brown together the bacon, beef and onion.
Pour off drippings. Mix butter beans, kidney beans, pork and beans, brown and white sugars, ketchup, mustard, Worcestershire and molasses.
Add to the bacon, beef and onion.
Bake for 1 hour, covered, at 350\u00b0.
Easily serves 10 people.
Place the butter beans in a heavy saucepan and
Cook the butter beans in boiling water (enough lightly
Simmer together all ingredients, except butter beans, for 5 minutes.
Drain beans and add to sauce.
Cook in oven, covered, for 40 minutes at 375\u00b0.
Uncover; stir and bake for 10 minutes.