|Fresh butter beans somehow taste better when sauteed in a cast iron skillet|
For the complete story, check out my article in the Richmond Times Dispatch featuring the basics on how to identify and maximize the flavor of these small but mighty beans.
Fresh Butter Beans Sauteed in Butter and Bacon
If you can manage to score end-of-summer fresh butter beans, this decadent recipe makes an excellent accompaniment to grilled pork loin with sauteed apples, a couple of jumbo lump crab cakes or a pile of fresh-fried chicken and mashed potatoes.
Kendra Bailey Morris
Makes 4 to 6 servings.
1 tablespoon unsalted butter
4 slices bacon, chopped
2 cups fresh butter beans, shelled and rinsed
½ cup low-sodium chicken stock
Fresh herbs of choice, minced to taste (such as chives, oregano or basil)
Salt and pepper, to taste
In a cast-iron skillet, sauté the bacon and butter until crispy. Pour off half the bacon grease and discard. Add butter beans and stock and bring up to a gentle boil. Then cover and cook about 10 to 12 minutes or until the beans are tender. Season with fresh herbs and salt and pepper. Then uncover and cook a couple more minutes until most of the liquid has evaporated. Pin It Now!