BUTTER PEAS VS BUTTER BEANS RECIPES

BUTTER BEANS AND PEAS RECIPE | ALLRECIPES

Butter Beans and Peas Recipe | Allrecipes image

Great side dish that goes great with cornbread and rice.

Provided by jmsorce

Categories Side Dish Vegetables Green Peas

Total Time 2 hours 15 minutes

Prep Time 5 minutes

Cook Time 2 hours 10 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

6 slices bacon
3 cups water
1 (16 ounce) package frozen butter beans
1 (16 ounce) package frozen black-eyed peas
8 ounces frozen okra

Steps:

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain most of the grease from the skillet and return to heat.
Pour water into the skillet; add lima beans, black-eyed peas, and okra. Bring the mixture to a simmer, reduce heat to low, and cook for 2 hours.

Nutrition Facts : Calories 199.3 calories, CarbohydrateContent 28 g, CholesterolContent 10.1 mg, FatContent 4.3 g, FiberContent 7.7 g, ProteinContent 11.7 g, SaturatedFatContent 1.4 g, SodiumContent 574.1 mg, SugarContent 1.5 g

DEEP SOUTH DISH: SOUTHERN CREAMY BUTTER BEANS (LARGE LIMA ...

Deep South Dish: Southern Creamy Butter Beans (Large Lima ... image

Large lima beans, or butter beans as we refer to them in my part of the Deep South, have a lovely creamy texture, and with this mix of seasonings, are just pure comfort food.

Provided by Deep South Dish

Total Time 1 hours 2 minutes

Cook Time 2 minutes

Number Of Ingredients 18

Ingredients

1 pound bag dried large lima beans (Camellia brand preferred)
Water to cover plus an inch
1 tablespoon of bacon fat, butter or vegetable oil
1/2 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of chopped carrot
2 cloves of garlic, chopped
1 teaspoon of dried thyme
1/4 teaspoon of freshly cracked black pepper grinder
2 cups of leftover baked, smoked ham, roughly chopped
Meaty ham bone, 2 or 3 ham hocks or smoked turkey wings
1 (32-ounce) carton of chicken stock
4-6 cups of water
2 bay leaves
1/4 cup (1/2 stick) of butter, optional
2 tablespoons of dried parsley
Pinch of Cajun seasoning (like Slap Ya Mama)
Couple pinches of kosher salt, or to taste

Steps:

Rinse and sort beans, place into stockpot with just enough water to cover them, plus about an inch. Bring to a boil, cover and turn off the burner. Let soak covered for one hour, drain and set aside.
Meanwhile, in the bottom of soup pot or Dutch oven, heat the bacon fat over medium; add the onion, celery, carrots, garlic and sauté just until tender.
Add the thyme and pepper and stir; add the ham, ham bone, ham hocks or smoked turkey wings, chicken stock, 4 cups of the water and bay leaves. Bring to a boil, reduce heat to medium and let simmer for about 1 hour.
Add the drained beans to the pot. Stir in the butter, parsley, and a pinch of Cajun seasoning.
Continue cooking on a low simmer an additional hour to 1 hour and 30 minutes, or until beans are tender and sauce thickens.
Add additional chicken stock or water only if needed. When beans are tender, taste and adjust seasonings as desired; cover and hold on very low.
Serve over hot steamed rice with a side of cast iron skillet cornbread.

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