Creamy Butter Beans Food

CREAMY BUTTER BEANS

Steps:

• Rinse and sort the beans, getting rid of any broken pieces. Place in a stockpot or Dutch oven and cover with 1-inch of water. Bring to a boil. Place lid on pot and remove from heat. Let sit 1 hour.
• Meanwhile, in a large pot or Dutch oven, heat bacon fat over medium heat.
• Add onion, celery, and carrots and saute until soft, about 3 to 5 minutes.
• Add ham, ham hocks, chicken broth, water, bay leaves, garlic powder, thyme, black pepper, and red pepper flakes.
• Bring to a boil and reduce heat to maintain a simmer. Simmer for 1 hour.
• Once beans have been sitting for an hour, drain them.
• Add beans, butter, and Cajun or Creole seasoning to the chicken broth mixture after it has simmered for 1 hour. Continue to simmer for 60 to 90 minutes. If liquid level gets too low (ie not all the beans are submerged), add more water.
• Remove ham hocks. Let cool slightly and then remove any meat from the bone, chop it up and return it to the pot.
• Serve as is for a side dish or serve over rice with a side of cornbread for a main dish.

10 BEST WAYS TO COOK BUTTER BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a butter bean recipe in 30 minutes or less!

CREAMY BUTTER BEANS WITH CRISPY CRUMBS

Steps:

• Heat the butter beans in a small pan for 3-4 mins. Remove a quarter of them to a bowl and mash with a fork until smooth and creamy. Stir back into the rest of the beans in the pan with the soft cheese and chives, then heat for a few mins more until warmed through.
• Transfer to a small baking dish and sprinkle with breadcrumbs. Drizzle over oil and flash under a hot grill for 1-2 mins until the crumbs are crunchy and golden.

CREAMY BUTTER BEAN PASTA

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain, reserving a cup of cooking water.
• Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek and cook until soft, 3 to 5 minutes; do not brown. Add broccoli and 1/4 cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.
• Meanwhile, combine butter beans, remaining vegetable broth, remaining olive oil, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper in a blender. Process until sauce is smooth.
• Add cooked pasta and sauce to the skillet with the broccoli; toss to coat. Add reserved cooking water, a few tablespoons at a time, if the sauce appears too dry. Evenly divide among 4 bowls and top with nuts.

CREAMY CAULIFLOWER AND BUTTER BEAN SOUP

Steps:

• Heat oil in large pot.
• Add garlic and onion and celery, cook 5 minutes.
• Add stock, cauliflower and butter beans.
• Bring to the boil, cover and simmer 15 minutes.
• Cool slightly then puree, season to taste.
• Reheat and serve with a swirl of cream.

SOUTHERN BUTTER BEANS

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.

CREAMY BUTTER BEAN PASTA

Steps:

• Cook pasta according to instructions on the packet. Heat oil in a frypan and saute garlic and onion until golden. Add butter beans and stir until heated through.
• Combine flour and milk. Place butter bean mixture, Parmesan cheese, lemon juice and milk in blender and puree until smooth.
• Pour bean puree back into frypan, add chopped basil and steamed vegetables. Bring to boil, reduce heat and simmer until mixture slightly thickens.
• Drain fettuccine and stir through sauce. Serve immediately sprinkled with pine nuts.

CREAMY BUTTER BEANS WITH QUICK FRIED PRAWNS

Steps:

• Heat 2 tbsp of the oil in a pan, add the garlic and gently fry until soft. Stir in the beans and peppers to coat in the oil. Stir in the crème fraîche, bring to the boil, then reduce heat and simmer for 5 mins.
• Heat the remaining oil in a frying pan, add the prawns and quickly fry until they are evenly pink. Stir the basil into the beans and divide between 2 warm plates. Top with the prawns and serve.

CREAMY BRAISED WHITE BEANS

Steps:

• In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
• Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
• Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
• If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.

CREAMY WHITE BEANS WITH HERB OIL

Steps:

• Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
• Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
• Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
• Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.