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.
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.
. Line a baking tray with baking paper. Combine honey, vinegar
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
Place the butter beans in a heavy saucepan and cover with cold water.
Preheat oven to 425 degrees.
Place beans, oil, almonds, sage, salt and pepper in a baking dish and toss to combine.
Top with butter and roast for 15 minutes until the beans are tender and golden.
Place roasted beans in a bowl and pour the butter mixture over to serve.
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.
ragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning
gether the anchovy essence with half of the butter and one tablespoon
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.
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!
olden, about 5 minutes. Stir butter beans, water, and tomato into sausage
Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
Heat butter beans, bacon, butter, and brown sugar in a saucepan over medium heat until bubbling, about 5 minutes. Season with salt and pepper.
Cook the butter beans in boiling water (enough lightly
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.
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.
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.
Fry bacon.
Save grease and saute celery, onion and bell pepper.
Add flour, tomato sauce, sugar, salt, pepper and garlic powder.
Add butter beans.
Cook in casserole with bacon strips across the top.
Bake at 350\u00b0 for 20 minutes or until hot.
Serves 10.
Fry bacon, crumble and set aside.
In bacon grease, saute bell pepper, onion and celery until soft.
Drain and mix with butter beans and soup.
Heat until hot.
Place in casserole dish.
Cover with cheese and bacon.
Bake at 350\u00b0 until cheese is melted.