Texas Butter Beans
In my area, I have to hunt for the larger butter beans and do feel a little cheated when I come home with regularly sized beans. Trick these suckers out all you want. I have dropped this recipe in the "pork" category because of 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. Then 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'll begin to see extra water. That’s when you know the ham got up in temp. Sometimes I fry ham 1st to get fry marks then drop in onions/garlic.
- Heat your bean pot to med low.
- Moving on, when the onion become translucent turn off heat.
- Place the rest of butter in your butter bean pot and let it melt coating bottom of pot.
- Add your Texas butter beans (large) 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.
- Towards the end, 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 butter beans for 1 hour 15 min we need to check 2 things, salt and how tender beans are. For instance, 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.
- In a saucepan heat it to medium low and add a touch of olive oil or butter to coat bottom.
- Add the rice, water, cover and simmer for 12-15 minutes until water dissipates. The lowest simmer you can get.
- Plate or bowl the rice, ladle over some beans, sprinkle the parsley if using.
- Lastly, your beans can go as a side or dinner alone. Call'em what ever you want their Your butter beans;)
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