Sunday, April 01, 2007

Butter Beans

One of my latest rediscoveries is butter beans, a passion largely fueled by the flavor from Benton's hickory smoked bacon.

The prep is easy: dice 1/2 a slice of bacon (you don't need any more--Benton's is very smoky), chop about a 1/4 cup of onion, then add it to a pot along with the butter beans and enough chicken stock to cover them. Bring to a boil, then reduce the heat. Add salt and pepper to taste and let it simmer for about 45 minutes.

It's a snap to make, and the hickory smokiness from the bacon pervades the beans and the pot liquor and . . . boy, is it tasty. I serve these with almost anything: roasted chicken, fish, meatloaf. Add in some corn about 20 minutes before you serve and you've got a fantastic succotash, too.

1 comment:

Heather said...

A lady on our message boards recently asked if there was such thing as succotash without limas. I couldn't help but laugh and respond, "It's called corn."

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