Ancestral Cooking Forum
Re: Speckled (colored) Butter Beans
In Response To: Re: Speckled Butter Beans ()
At Church dinners, (not luncheons), colored butter beans is what people expect me to bring. My husband has a garden every year and he always plants the colored butter beans. We pick them before they turn speckled. If you don't pick them until they are speckled they will have a stronger taste and you will have to cook them longer. I start off with 2 to 3 strips of thick slab bacon. I cut them into small bites size pieces with my kitchen scissors into about 1/4 cup of canola oil in my stainless pot. I fry the bacon until it starts to get crisp, I add my butter beans(2 quarts) and cover them with water. I salt them and add a little sugar, bring them to a boil, put the lid on and turn heat down to simmer until they are almost tender, turn the heat off and let them sit with the lid on for awhile. Serve with hot cornbread and deep fried okra and you will never miss the meat with a country meal like that. Oh, don't forget a slice of Vidalia onion, fresh sliced (home-grown)tomatoes, and a big glass of iced tea. If you're from the South you know what I'm talkin' about. If you're not, you probably will never know.......
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