SOUTHERN SPECKLED BUTTER BEANS RECIPE
Speckled Butter Beans are a Southern favorite. These tasty beans are great as a side dish or with a few more ingredients make a wonderful budget friendly meal.
Provided by Julia Jordan | Julia's Simply Southern
Categories Dinner
Time 1h10m
Number Of Ingredients 10
Steps:
- Add a teaspoon of bacon fat to a soup pot or dutch oven; heat over medium.
- Once the bacon fat has melted; add the diced celery, onion and peppers. Saute 3 to 5 minutes.
- Next, add the crushed clove of garlic, frozen speckled butter beans, stock and water. Cover with a lid and bring to a boil. Reduce heat and simmer 45 minutes.
- Lastly, add the sliced smoked sausage and simmer an additional 15 minutes.
Nutrition Facts : Calories 281 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 12 grams fat, Fiber 8 grams fiber, Protein 19 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 387 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SPECKLED BUTTER BEANS OR PETITE LIMA BEANS
This recipe is also one that I cook with my Baked Pork Chops.
Provided by Janette Suber @jansub6887
Categories Vegetables
Number Of Ingredients 6
Steps:
- Place bacon, torn into pieces, in deep medium sized pot, add beans, then other ingredients. Cover with water and place on stove top on medium heat. Partially cover and let come to a boil. Stir occasionally. After about 20 minutes cut down to medium-low, just above simmer. Let continue to cook until rest of meal is done. Be careful not to let all the water cook out, if so, just add more water.
- I cook these to go with my Baked Teriyaki Pork Chops!
COUNTRY STYLE SPECKLE BUTTER BEANS RECIPE - (3.6/5)
Provided by ebdonahue
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium high heat, add the chicken stock along with 2 cups water. Add the smoked meat, chopped onion and bell pepper, garlic, bay leaf and thyme. Add desired salt and pepper to taste. Bring to a rolling boil and simmer on medium heat with lid partially covered for about 20 minutes. Make sure liquid does not evaporate adding more if needed. Add the butter beans and add water or stock to cover well, at least by 1/2-inch. Bring to a simmer and reduce heat to low. Cover and simmer for about an hour or until the bean is creamy on the inside but still intact; do not overcook to mush. As stated in another recipe, I like to turn off the heat and allow beans to set in the pot-licker while finishing other parts of the meal. Right before serving, pour off most of the liquid and stir in the tomatoes and green onions. Serve using a slotted spoon along side fresh, hot cornbread or muffins.
SPECKLED BUTTER BEANS AND COUNTRY HAM IN LEMON VELOUTE
Steps:
- In a heavy pan, bring the water to a boil and add the butter beans. When the water returns to a boil, turn the heat down and let the beans simmer for about 45 minutes, or until the skins are tender and the insides creamy, and most of the water has boiled off. While the beans are simmering, make the lemon veloute. In a small pan, heat the chicken stock. Fill the bottom of a double boiler with water, and bring to a boil. Meanwhile, in the top of the double-boiler, set directly over low heat, melt the butter and whisk in the flour. Cook, whisking, for five minutes, then slowly whisk in the hot stock. Place over the boiling water and cook for 45 to 50 minutes, stirring occasionally to keep a crust from forming on top. When the beans are done, add the country ham pieces and cook until the ham is just warmed. Meanwhile, remove the beans from the heat, add the lemon juice, and salt to taste. Remove the beans from the heat, pour the veloute over the beans, and mix well. Serve immediately.
SOUTHERN BUTTER BEANS
Butter beans the way Mamaw used to make them! Lots of butter, cream, and bacon make these beans true southern comfort food.
Provided by Mardon Fergeson Hickford
Categories Side Dish Beans and Peas
Time 9h20m
Yield 8
Number Of Ingredients 5
Steps:
- Cover lima beans with water in a large pot and soak overnight. Drain and return lima beans to the pot; cover beans with fresh water.
- Heat a large skillet over medium-high heat; cook and stir bacon until crisp, about 5 minutes. Reserve about 2 teaspoons bacon drippings and drain bacon on paper towels.
- Bring lima beans, bacon, and reserved bacon drippings to a boil. Reduce heat to medium-low and simmer until beans are just tender, 40 to 60 minutes. Stir heavy cream and butter into bean mixture and cook until thickened, about 15 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 36.4 g, Cholesterol 77.6 mg, Fat 25.3 g, Fiber 10.6 g, Protein 14.9 g, SaturatedFat 15 g, Sodium 235.9 mg, Sugar 4.8 g
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