Creamy Butter Beans With Quick Fried Prawns Recipes

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.

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.

PAN-FRIED BUTTER BEANS

Steps:

• Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over beans and toss.

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.