Monday, September 13, 2010

Fresh Butter Beans Sauteed in Butter and Bacon

Fresh butter beans somehow taste better when sauteed in a cast iron skillet
Every summer, I scour the farmer's markets in an effort to hunt down these rare little gems. Whether you shuck your own or buy them bagged and ready, the sweet, starchy flavor of fresh butter beans can't be beat. I consider butter beans a sort of ode to the end of the growing season since they seem to magically appear and disappear in a matter of months. Grab them up while you can because when they're gone, they're gone. 

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!

1 comment:

  1. The only thing missing from this recipe is my grandfather pulling a small frozen spicy pepper (from his garden) out of the freezer and dicing that up in the bacony wonders of this dish!

    BTW this also brought back memories of the small well worn knife he used. Takes me back.



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