SAVORY BUTTER BEANS
Makes one good-sized bowl of beans. We (Penzeys) made this recipe using dry butter beans (lima beans), since fresh butter beans are not available in Wisconsin. Broad beans work well too. These beans are tasty either way, but according to Doctor Alexander, fresh ones have great color.
Prep time: 10 minutes chopping plus soaking time
Cooking time: 2–3 hours.
4 cups fresh butter beans, washed, or 3/4 pound dried lima or broad beans
2 tablespoons butter
1 shallot, finely minced
3 cloves fresh garlic, minced, or 3/4 teaspoon dry minced garlic covered with 2 tsp. water and rehydrated 5 minutes
1/2 cup andouille sausage, chopped (1 sausage)
1/2 cup smoked ham, chopped
5 cups water, approximately
1 teaspoon dry savory leaves (1 tablespoon fresh)
8–10 whole green peppercorns
1 teaspoon ham soup base
Salt and pepper to taste
If using dry beans, soak 3/4 of a 1-pound bag in a deep bowl covered with cold water overnight. You can also use the whole bag and just increase other recipe ingredients by 1/4.
In a 2–3 quart saucepan, melt the butter and gently sauté the shallot and garlic until soft.
Add the ham and the sausage and gently sauté, adding 1/2 cup water if necessary to prevent burning.
Add the butter beans and enough water to fully cover the beans. We used 5 cups of water total, but it might vary depending on the size of the pan and your beans.
Add savory, green peppercorns, and ham base. Bring to boil. Reduce heat, cover, and simmer 2 to 3 hours, stirring occasionally, until beans are tender and the water is reduced to form a broth. Stir carefully once the beans start getting soft so they don’t get broken.
About halfway through cooking, taste and add salt and pepper to taste. We added 1/2 teaspoon each of salt and ground black pepper.
Can be served over rice or as a side dish. Add hot sauce to taste.
— From Dr. Greg Alexander, ’Penzeys One,’ Vol. 1, Issue 1, 2005, page 101 (new food magazine by Penzeys.com)
Makes one good-sized bowl of beans. We (Penzeys) made this recipe using dry butter beans (lima beans), since fresh butter beans are not available in Wisconsin. Broad beans work well too. These beans are tasty either way, but according to Doctor Alexander, fresh ones have great color.
Prep time: 10 minutes chopping plus soaking time
Cooking time: 2–3 hours.
4 cups fresh butter beans, washed, or 3/4 pound dried lima or broad beans
2 tablespoons butter
1 shallot, finely minced
3 cloves fresh garlic, minced, or 3/4 teaspoon dry minced garlic covered with 2 tsp. water and rehydrated 5 minutes
1/2 cup andouille sausage, chopped (1 sausage)
1/2 cup smoked ham, chopped
5 cups water, approximately
1 teaspoon dry savory leaves (1 tablespoon fresh)
8–10 whole green peppercorns
1 teaspoon ham soup base
Salt and pepper to taste
If using dry beans, soak 3/4 of a 1-pound bag in a deep bowl covered with cold water overnight. You can also use the whole bag and just increase other recipe ingredients by 1/4.
In a 2–3 quart saucepan, melt the butter and gently sauté the shallot and garlic until soft.
Add the ham and the sausage and gently sauté, adding 1/2 cup water if necessary to prevent burning.
Add the butter beans and enough water to fully cover the beans. We used 5 cups of water total, but it might vary depending on the size of the pan and your beans.
Add savory, green peppercorns, and ham base. Bring to boil. Reduce heat, cover, and simmer 2 to 3 hours, stirring occasionally, until beans are tender and the water is reduced to form a broth. Stir carefully once the beans start getting soft so they don’t get broken.
About halfway through cooking, taste and add salt and pepper to taste. We added 1/2 teaspoon each of salt and ground black pepper.
Can be served over rice or as a side dish. Add hot sauce to taste.
— From Dr. Greg Alexander, ’Penzeys One,’ Vol. 1, Issue 1, 2005, page 101 (new food magazine by Penzeys.com)