![]() You can substitute bacon if you don't have any leftover ham. ![]() Older beans take longer to cook so if your beans have been in the pantry for awhile, you may have to cook them longer. May also simply soak beans in cool water overnight. Serve over hot steamed rice with a side of cast iron skillet cornbread.When beans are tender, taste and adjust seasonings as desired cover and hold on very low. Add additional chicken stock or water only if needed.Continue cooking on a low simmer an additional hour to 1 hour and 30 minutes, or until beans are tender and sauce thickens.Stir in the butter, parsley, and a pinch of Cajun seasoning. Bring to a boil, reduce heat to medium and let simmer for about 1 hour. Add the thyme and pepper and stir add the ham, ham bone, ham hocks or smoked turkey wings, chicken stock, 4 cups of the water and bay leaves.Meanwhile, in the bottom of soup pot or Dutch oven, heat the bacon fat over medium add the onion, celery, carrots, garlic and sauté just until tender.Let soak covered for one hour, drain and set aside. Bring to a boil, cover and turn off the burner. Rinse and sort beans, place into stockpot with just enough water to cover them, plus about an inch.Besides that, they are just downright good! Once you get them on the stove, they don't require a lot of tending to either. They are filling, and belly warming on cold days, though we'll also be happy to eat them just about any time of the year. Like potatoes, beans are a popular meal down south because they are inexpensive - you can read that as cheap frugal for us southerners and we'll happily agree. They have a lovely creamy texture, and with this mix of seasonings, are just pure comfort food, especially on a cold day.Ĭamellia Brand Large Lima Beans - my butter bean! See? It's right there on the package y'all - Large Butter Beans. I typically use Camellia brand dried beans. ![]() ![]() Here, I'm referring to the larger lima beans, and that is what I call butter beans, because I call the tiny green baby lima beans, well. but not to be confused with buttered peas which is a whole 'nother thing - just to confuse the rest of the world, as we Southerners love to do. Not to be too confusing, Southerners refer to both large and small lima beans as butterbeans, although there is also butter peas to consider, a smaller pea-shaped cousin, and a pea that is actually a bean and not a pea, akin to other Southern peas, such as lady cream and zipper, and that some Southerners also call butter beans. Good old-fashioned, creamy butter beans, are a southern favorite for sure! Large lima beans, or butter beans as we refer to them in my part of the Deep South, have a lovely creamy texture, and with this mix of seasonings, are just pure comfort food. ![]()
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