OLD FASHIONED BUTTER BEANS & HAM RECIPE - FOOD.COM
There's nothing better than a big bowl of these beans with a slice of fresh homemade bread slathered in butter. I use a 1 lb. bag of large dried lima beans for this. From my collection of handwritten recipes. Note: soak beans overnight or use quick-soak method.
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 1 recipe beans, 6 serving(s)
Number Of Ingredients 8
Steps:
- Half fill a large saucepan with water and stir in the beans, ham hock, quartered onion, garlic and bay leaves. Bring to a boil, then lower the heat and simmer, uncovered for 1 hour or until the beans are tender. Drain the beans, reserving all of the liquid and discarding the onion, garlic, and bay leaves. Transfer beans to a bowl and the ham hock to a cutting board. Cut the meat into small pieces (you should have about 1 cup). Discard the bones. In the same saucepan, melt the butter over medium heat. Add the chopped onion and saute for 5 minutes or until tender. Stir in the ham and enough bean liquid to make the beans soupy (about 2 cups); bring to a boil. Lower heat and simmer, uncovered, for 5 minutes. Stir in the beans, hot sauce, and salt and pepper to taste; heat for 3 minutes or until hot. Ladle into bowls (I like to add a couple of drops of catsup) and serve with warm fresh homemade bread and butter.
Nutrition Facts : Calories 289.8, FatContent 2.5, SaturatedFatContent 1.4, CholesterolContent 5.1, SodiumContent 63.3, CarbohydrateContent 51.9, FiberContent 15, SugarContent 8, ProteinContent 16.8
OLD FASHIONED PUMPKIN BUTTER | ALLRECIPES
If you want to contribute something homemade and amazing to a holiday gathering, this simple pumpkin butter is the answer! Imagine the best pumpkin pie filling you've ever had, and then imagine it being 10 times better with a deeper, more intense pumpkin flavor, just the right amount of sweetness, and just the right amount of spices to make things interesting. Spread on buttered toast.
Provided by Chef John
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Fruit Butter Recipes
Total Time 130 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
- Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
- Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
- Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.
Nutrition Facts : Calories 32.8 calories, CarbohydrateContent 7.6 g, CholesterolContent 0.8 mg, FatContent 0.4 g, FiberContent 0.7 g, ProteinContent 0.2 g, SaturatedFatContent 0.2 g, SodiumContent 61.8 mg, SugarContent 6.3 g
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- Preheat the oven to 350 degrees F. Whisk together the brown sugar and 1 tablespoon flour in a small bowl. Sprinkle evenly on the bottom of the pie shell. Whisk the cream, sugar, the remaining 1/3 cup of flour and the vanilla extract in a medium mixing bowl until smooth.Place the pie shell on a rimmed backing sheet. Pour the filling into the pie shell (it will be very full). Dot the filling with the butter. Sprinkle with cinnamon. To prevent overbrowning, cover the edges of the pie with aluminum foil.Bake for 40 minutes; remove the foil. Bake for 25 minutes or until the top is lightly browned and the filling is bubbling across the surface. (The pie won’t appear to set but will firm up upon cooling.) Cool the pie completely on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.
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