Butter Beans with Ham

We blog about this recipe here.

Butter Beans with Ham

We don’t have a family recipe from Katie for cooking butter beans – since who would possibly need to write down something so simple – so we went to another Louisiana authority, Chef John Folse, for inspiration. Note: there are MANY theories as to the best way to cook dried beans.  We’ve opted for the quickest, simplest – and possibly tastiest.  Also, don’t salt until the end of the cooking time – not because it keeps the beans from getting tender (it doesn’t) but because the ham will add saltiness during the cooking process.

  • 1 lb of dried butter beans (aka lima beans); Camellia brand is the Louisiana favorite
  • 3 T butter
  • 1 c chopped onions
  • 1 c chopped celery
  • 1 c chopped bell pepper – either green or red
  • 5 cloves of garlic, minced
  • 8 oz ham, diced
  • 2 ham hocks
  • 1/2 tsp black pepper
  • 1/2 tsp Tony Cachere’s Seasoning, if you happen to have it
  • 1/2 tsp dried thyme
  • kosher salt, to taste
  • parsley, chopped, for garnish (optional)
  • rice to serve with the beans (optional)

Rinse the beans; put them in a large pot, covering the beans with about 2″ of water.  Bring the water to a boil and let the beans boil for a few minutes.  While that’s happening, heat a large skillet, add the butter.  When the skillet is medium hot, add the onions, celery, bell pepper, garlic, and diced ham.  Saute, stirring, for about 5 minutes.

After the beans have boiled for a few minutes, turn down the heat so they are just simmering.  Add the vegetable/ham mixture and the ham hocks, pepper, Tony Cachere’s, and thyme and stir to combine.  Allow the beans and vegetables and ham hocks to simmer until the beans are tender, but not mushy.  I partly cover the pot.  My beans cooked in about 1 hour.  Taste and add salt, if necessary.  Stir in the parsley.  Serve over rice, if you wish.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

 

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