Speckled Butter Beans

When I saw these heirloom beans at the store, I was flooded with memories of summer days growing up Alabama, and eating these beans fresh from the fields, with sliced tomatoes, and cornbread. Well, it will be a while before tomatoes are in season, but I did have some leftover ham from Easter, and I did make cornbread to enjoy with my butterbeans.

I am a real fan of beans. All kinds of beans. I make them often using a number of cooking methods, depending on how far in advance I planned. This time I used the quick soak method.

Beans & Ham
1 lb. dried speckled butter beans
Leftover ham
Water
Olive Oil
1 large onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
Salt & pepper, to taste
Hot sauce for serving

Carefully sort through dried beans, inspecting for small stones or other foreign debris. Rinse thoroughly. Cover with water to an inch over the beans and bring to a boil. Boil for a couple of minutes, then cover and remove from heat. Let the beans soak for about an hour.

Drain and rinse beans, cover with fresh water, add the ham. Bring to a boil, then reduce to a simmer, cooking, partially covered until the beans are tender, about 1 hour, adding more water if necessary.

Saute the onions, celery, carrots, and garlic in olive oil, until tender, seasoning with salt and pepper. Add the saute mixture to the beans, along with some salt and pepper, to taste. Simmer together for about 30 minutes.

Serve the beans with hot sauce.