Texas Butter Beans
An excellent Texas butter bean recipe that's often a full blown meal in our camp. Butter beans are cooked many different ways and there is no set scientific Texas Butter Bean recipe. There’s no Texas magic ingredient trick making a butter bean a Texas butter bean. Dry bean recipes in Texas kind of lay along the lines of gumbo meaning use whatcha got or "this is how Mamaw did it".
See the size of the butter beans in the pic? Ever heard “everything is bigger in Texas”? That my friend is your Texas butter bean, it’s the size that counts. Oddly in my area I have to hunt for the larger butter beans and do feel a little cheated when I come home with regular sized beans but if you came home with red beans this recipe still works. The dish turned out so good I thought I’d share cause well, trick these suckers out all you want.
I have dropped this recipe in the "pork" category because ham.
“You can never have too many onions” - Aunt Laura
- 1 lb dry butter beans large as you can get. Texas sized!
- 43 oz chicken broth =’s 3 cans
- 16 oz ham =’s 1 lb chopped. No honey or flavored.
- 16 oz white onion =’s 2 med chopped
- 5 tbs butter unsalted preferred
- 4 tsp garlic =’s 4 cloves minced
- ½ tsp salt to taste
- ½ tsp pepper
- ½ tsp Cottonmouth To force it Texan
- 1 tsp parsley fresh chopped optional
- 1 cup rice
- 2 cup water
Heat up a large fry pan to about medium low.
Drop In 2 tbs of the butter.
Drop in the chopped onions, garlic, and Cottonmouth.
Add a pinch of salt (about ¼ tsp) and continue cooking and stirring.
When onions are almost translucent drop in ham and cook til heated. You begin to see extra water. That’s when you know the ham got up in temp. Sometimes I do ham 1st to get fry marks then drop in onions/garlic.
Heat your bean pot to med low.
When the onion become translucent turn off heat.
Drop in the rest of butter in your bean pot and let it melt coating bottom of pot.
Drop in your Texas sized butter beans and stir to coat beans with butter.
Drop in the cooked onions and ham then stir for 3 min.
Pour in all the chicken broth.
Turn temperature up to high and boil beans for 5 minutes.
Here the long part.
Turn beans down to slow simmer uncovered and stir every 15 minutes for 1 hour and 45 minutes. If at any point your beans are not under chicken broth just add ½ cup of water.
When you have simmered the beans for 1 hour 15 min we need to check 2 things, salt and bean doneness. Taste a little of the broth with a spoon and add salt if needed. Take the same spoon and fish out 1 bean and drop it on a cutting surface. Cut bean in half with a knife. Does it look white towards the center? Needs more time. You can also bite into the bean to get a feel how much time is left to cook. Anyways get'em soft, turn off heat, and set aside.
In a saucepan heat it to medium low and add a touch of olive oil to coat bottom.
Add the rice, water, cover and simmer for 12-15 minutes until water dissipates.
Plate or bowl the rice, ladle over some beans, sprinkle the parsley if using.
This can go as a side or dinner alone.
You can also substitute bacon, sausage, chicken, chicken-n-bacon...
➕ Nutrition - About
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn