Wednesday, February 4, 2015
SOUTHERN CUISINE HAS A REPUTATION for being unhealthy. While it is true that Southerners love fried food (who doesn't) one point that is often overlooked is that Southerners love vegetables. Sure, your Southern Grandmother may have put a ham hock in with the pot of beans, but that was often the only meat on the table.
Poor butterbeans (or lima beans) are one of the most maligned vegetables and one of my favorites. I recently made these beans as a side dish with our dinner. For lunch the next day, I split a slice of cornbread and heaped these butterbeans over it. Even better. As you can see from the photos, I like a lot of black pepper on my butterbeans.
5 slices bacon, diced
1 onion, minced
1/2 cup brown sugar
1 (16 oz.) package frozen butterbeans (may substitute baby lima beans)
1/4 cup butter
2 tsp. salt
1 tsp. pepper
12 cups water
Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Sitr in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water.
Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper.