Speckled Butter Beans And Country Ham In Lemon Veloute Food

VELOUTE

Veloute image

Provided by Food Network

Time 22m

Yield 1 cup sauce

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter
1 1/2 tablespoons flour
1 cup (vegetable) stock, heated
Salt and pepper to taste
Pinch of nutmeg

Steps:

In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot stock over low to medium heat. While constantly whisking, gradually add hot stock to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes. ***To basic finished veloute sauce, add 1 cup sauteed mushrooms, Tabasco, and 1/4 cup grated Parmesan. Toss with pasta. Garnish with parsley.

OLD FASHIONED BUTTER BEANS & HAM

Old Fashioned Butter Beans & Ham image

There's nothing better than a big bowl of these beans with a slice of fresh homemade bread slathered in butter. I use a 1 lb. bag of large dried lima beans for this. From my collection of handwritten recipes. Note: soak beans overnight or use quick-soak method.

Provided by CJAY8248

Categories < 4 Hours

Time 1h40m

Yield 1 recipe beans, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb dried large lima beans, soaked (butter beans)
1 ham hock (or ham shank)
2 medium onions (1 quatered and 1 finely chopped)
3 garlic cloves, peeled
2 bay leaves
1 tablespoon butter
1 1/2 teaspoons hot sauce
salt and pepper

Steps:

Half fill a large saucepan with water and stir in the beans, ham hock, quartered onion, garlic and bay leaves. Bring to a boil, then lower the heat and simmer, uncovered for 1 hour or until the beans are tender. Drain the beans, reserving all of the liquid and discarding the onion, garlic, and bay leaves. Transfer beans to a bowl and the ham hock to a cutting board. Cut the meat into small pieces (you should have about 1 cup). Discard the bones. In the same saucepan, melt the butter over medium heat. Add the chopped onion and saute for 5 minutes or until tender. Stir in the ham and enough bean liquid to make the beans soupy (about 2 cups); bring to a boil. Lower heat and simmer, uncovered, for 5 minutes. Stir in the beans, hot sauce, and salt and pepper to taste; heat for 3 minutes or until hot. Ladle into bowls (I like to add a couple of drops of catsup) and serve with warm fresh homemade bread and butter.

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