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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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 other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn