Southern Speckled Butter Beans Recipes

SOUTHERN SPECKLED BUTTER BEANS RECIPE

Steps:

• Add a teaspoon of bacon fat to a soup pot or dutch oven; heat over medium.
• Once the bacon fat has melted; add the diced celery, onion and peppers. Saute 3 to 5 minutes.
• Next, add the crushed clove of garlic, frozen speckled butter beans, stock and water. Cover with a lid and bring to a boil. Reduce heat and simmer 45 minutes.
• Lastly, add the sliced smoked sausage and simmer an additional 15 minutes.

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.

INSTANT POT SOUTHERN VEGAN BUTTER BEANS

Steps:

• Place butter beans in the Instant Pot, add onion, garlic, celery, red bell pepper, thyme, smoked paprika, cayenne pepper.
• Add water or vegetable broth, vegan bouillon cube, Bragg's Liquid Aminos, and hickory liquid smoke.
• Turn your Instant Pot on. Place lid on the Instant Pot and close the lid. Turn the knob to the sealing position.
• Press Manual setting and cook on High Pressure for 25 minutes.
• Allow to naturally release pressure for about 20 minutes.
• Remove the lid, if your butter beans have too much liquid.
• Turn off the Instant Pot and turn it on again, press the Saute mode, and allow to cook until it has reached the desired thickness. Mash some of the beans.

SPECKLED BUTTER BEAN, OKRA AND LAMB SOUP WITH MINT DRIZZLE OVER ROSEMARY CORNBREAD

Steps:

• Preheat the oven to 400ºF.
• In a 10-inch cast-iron skillet, add the bacon grease. Place the skillet into the oven.
• In a large mixing bowl, add all the dry ingredients along with the fresh rosemary. In a separate bowl, add the egg and buttermilk, and whisk until combined. Add the liquid ingredients to the bowl of dry ingredients, and add the melted butter. Stir to combine.
• Remove the hot skillet from the oven and pour in the cornbread batter. Place the pan back into the oven and bake until it begins to brown and a toothpick inserted in the center of the bread comes out clean, about 25 minutes. Remove and keep warm.
• In the container of a blender, add the mint leaves, garlic, salt, and pepper. On medium speed, slowly pour the olive oil into the container until combined and reaches salad dressing consistency. Set aside.
• In a heavy-lidded cast-iron pot over medium-high heat, add the olive oil. Season the lamb shanks with salt and pepper and add to the pot. Cook until browned on all sides. Remove and keep warm.
• In the same pot, lower the heat to medium and add the onions, celery, and carrots. Sauté just until the onions become translucent, about 5 minutes. Return the lamb to the pot and add the okra pods, garlic, and cilantro along with the spices. Add the butter beans, lemon juice, and zest. Pour in enough of the vegetable stock to cover. Once the liquid starts to simmer, turn down the heat to low. Place the lid on the iron pot and simmer until the beans are fully cooked and the lamb shank is falling off the bone, about 90 minutes.
• Once the soup is done, uncover and add the fresh basil leaves. Cover and let the basil leaves wilt, about 5 minutes. Uncover and remove the meat from the lamb shank and discard the bones. Season with salt and pepper to taste.
• To serve, add a wedge of the cornbread to the bottom of a shallow bowl, ladle over the soup and add a spoonful of mint drizzle over the top.