|Description:||This is from The New Orleans Cookbook, without which no kitchen can be said to be complete.||Posted:||2002-11-19|
|Key words:||butterbeans||Category:||Side Dishes|
|Ingredients:||2 lb dried butter beans, soaked overnight and drained
2 c chopped onion
2 tsp finely minced celery leaves
1 Tbsp finely minced garlic
1 lb slab bacon, cut into 3/4 inch cubes
1 lb seasoning ham, cut into 1 inch cubes
4-3/4 tsp salt
1 tsp freshly ground black pepper
1/8 tsp cayenne
3 whole bay leaves
3/4 tsp dried thyme
1/8 tsp dried marjoram
1/8 tsp mace
2-1/2 qts water
|Preparation:||Combine all ingredients in a heavy 8 to 10 quart pot, adding just
enough water to cover.
Bring to a boil, reduce heat and simmer for about 1 1/2 to 2 hours,
stirring occasionally, until beans are tender but not mushy.
Cover pot and let stand for 1 1/2 to 2 hours.
When ready to serve, ladle just the amount of beans you plan to serve into a heavy saucepan, adding a little water if they seem too thick. Heat them slowly over low heat, stirring frequently, until they are quite hot. Serve over rice.
|Notes:||The beans require little active time, but several hours of cooking time. If you have twenty minutes for prep and a couple hours to let them simmer, they'll be perfectly happy to be reheated at the potluck.
To make a credible vegan alternative, replace the meat with 1/2 c dark roux (1/4 c each flour and oil, stirred over high to medium high heat until milk chocolate colored) plus 1/8 tsp of liquid smoke.