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| Name: | Butterbeans | Contributor: | Martin Golding |
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| 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 |
| ID: | 344 | Updated: | 2006-05-12 13:42:17 |
| 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 |
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| 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. |
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| 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. |
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