KENTUCKY BUTTER BEANS
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- 1 lb
- dry butter beans (or about 2 to 2 1/2 lbs. fresh, see *note)
- 1 tsp
- olive oil or bacon grease
- 1/4 c
- country ham, chopped small
- 1/4 c
- diced sweet onion (such as vidalia)
- 1/8 tsp
- ground black pepper
- 10 c
- water (see *note)
- 1 1/2 tsp
- 1 1/2 to 2 tsp
- ham bouillon soup base (see * note)
- chives for garnish (optional)
- green tomato relish for garnish (optional)
1*Note: May substitute homemade ham broth for water (all or part) and bouillon; adjust salt accordingly. May also substitute fresh beans for dried, omitting the soaking and adjusting weight and liquid amount for fresh beans. Fresh will require only half the cooking time.
2The night before cooking, rinse dry beans well, removing any stones or questionable beans.
4The next day, begin the following steps at least 2 1/2 to 3 hours before serving. Gather and prep all ingredients.
5Drain beans, rinse well and set aside.
10Cover and cook over medium-low heat (fast simmer) for 45 minutes.
11Uncover, add salt and ham bouillon base, replace cover; simmer for additional 45 minutes to 1 hour and 15 minutes or until beans are tender.
12Taste test for seasoning; add salt and/or pepper as desired. Leave covered, on low heat, until ready to serve.
14Refrigerate or freeze leftovers in airtight container.