Frank Stitts Butter Beans Food

FRANK STITT'S BUTTER BEANS

Steps:

• Combine the water, onion, herbs, and salt in a medium saucepan; bring to a boil.
• Decrease heat to a simmer and cook gently for 15 minutes.
• Add in beans; adjust the heat to maintain a simmer, and cook until the beans are just tender, 15-20 minutes.
• Taste for seasoning, and add salt if necessary.
• Remove the pan from heat and let the beans rest in their liquid for 10 minutes.
• Serve sprinkled with herbs and drizzled with olive oil; finish with cracked black pepper.

BETTER BUTTER BEANS

Steps:

• IN a slow cooker, combine all the ingredients, and mix well.
• Cover and cook for 3-4 hours on low.

BBQ BUTTER BEANS

Steps:

• Mix all except for bacon in bowl and put in greased dish. Sprinkle with bacon and bake,
• uncovered, at 350 for 1 ½ hours.

HUNGARIAN SWEET AND SOUR BUTTER BEANS

Steps:

• Cook the butter beans in boiling water (enough lightly salted water to cover) until done.
• In a saucepan, gently heat the 3 tablespoons oil or butter, once it is bubbling, add the flour and stir to make a paste or roux.
• Stir over the heat until the roux changes color to beige.
• Add the beans together with their cooking water, stirring constantly, to make a thickish sauce (add more water if necessary).
• Add the vinegar and sugar and stir until the sugar is dissolved.
• Taste and adjust flavor, if necessary, by adding more vinegar or sugar.
• Continue cooking, stirring, for a few more minutes.

ITALIAN BUTTER BEANS

Steps:

• Place the beans in a heavy saucepan with the stock.
• Bring to the boil and simmer gently for 10 minutes.
• In a separate pan heat the oil and stir fry the garlic until it becomes aromatic.
• Add the tomato paste and 3 tbsp of stock from the bean pan.
• Drain the beans; add to the tomato mixture.
• Stir well to combine and serve topped with the parsley.

SWEET AND BUTTERY BUTTER BEANS

Steps:

• Drain out just a small bit of liquid from the can.
• In a small saucepan, combine beans with remaining liquid, brown sugar and butter; mix well.
• Cook over medium heat until heated through and until sugar and butter is dissolved.

FLOUNDER WITH GREEN BEANS & POTATOES & SAUCE GRIBICHE

Steps:

• ADVANCE VEGETABLE PREP:.
• Boil potatoes until just tender, approximately 15 minutes. Cut in half lengthwise.
• Blanch green beans and/or Romano beans until just crisp in salted water, approximately 3 minutes. Then shock in ice water and pat dry.
• SAUCE GRIBICHE:.
• In a bowl, mix all ingredients except parsley. Taste and adjust seasonings. When ready to serve, mix in parsley.
• FISH PAN:.
• Pat fish fillets dry with paper towels, and season with salt and pepper.
• In a pan large enough to hold all 4 fillets, or in 2 pans if not, heat the oil over moderately high heat until it is almost smoking, then add the fish, skin side up.
• Adjust heat to moderate and cook until golden and crusted, approximately 4 minutes. Flip and continue cooking until fish is almost done, approximately 3 minutes.
• Remove fish, and place on rack to keep warm.
• VEGETABLE PAN:.
• In another large pan, warm the butter over medium-high heat.
• When the butter foams, add potatoes, beans and shallots.
• Turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3-4 minutes.
• Season vegetables to taste with salt and pepper.
• Plate fish, vegetables and sauce gribiche.