Speckled Butter Beans And Country Ham In Lemon Veloute Recipes

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COUNTRY STYLE SPECKLE BUTTER BEANS RECIPE - (3.6/5)



Country Style Speckle Butter Beans Recipe - (3.6/5) image

Provided by ebdonahue

Number Of Ingredients 10

1 pound fresh, shelled speckled butter beans (use frozen during the winter)
1 piece smoked turkey or pork meat
1 small white onion, chopped
1/4 green bell pepper, chopped
1 garlic toe, minced
1 bay leaf or 1/4 teaspoon bay leaf powder
1 spring of fresh thyme or about 1/2 teaspoon
2 cups chicken stock
2 small vine-ripe tomatoes, chopped
4 green onions, sliced

Steps:

  • In a medium saucepan over medium high heat, add the chicken stock along with 2 cups water. Add the smoked meat, chopped onion and bell pepper, garlic, bay leaf and thyme. Add desired salt and pepper to taste. Bring to a rolling boil and simmer on medium heat with lid partially covered for about 20 minutes. Make sure liquid does not evaporate adding more if needed. Add the butter beans and add water or stock to cover well, at least by 1/2-inch. Bring to a simmer and reduce heat to low. Cover and simmer for about an hour or until the bean is creamy on the inside but still intact; do not overcook to mush. As stated in another recipe, I like to turn off the heat and allow beans to set in the pot-licker while finishing other parts of the meal. Right before serving, pour off most of the liquid and stir in the tomatoes and green onions. Serve using a slotted spoon along side fresh, hot cornbread or muffins.

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

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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