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Fresh Butter Beans

Source: American Home Cooking
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Serves 4
Butter beans is the southern term for small baby limas, as tender and creamy as the name implies. Limas themselves also come honestly by their appellation, a reference to the capital of Peru, where the beans originated eons ago. They traveled ancient trade routes through Mesoamerica into the Southwest, but like several New World crops, they arrived in the English colonies via Europe, a product of Spanish dissemination.
2 ounces salt pork, diced, or 2 teaspoons peanut oil
1 medium onion, chopped fine
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 to 2 small dried hot red chiles
1/2 teaspoon salt or more to taste
4 cups butter beans or baby limas, fresh or frozen
Fresh thyme sprigs, optional
Fresh Butter Beans Recipe at
Fry the salt pork in a large saucepan over medium heat until the fat has rendered, about 10 minutes. Remove the pork with a slotted spoon and discard it. Add the onion to the drippings, cover, and sweat for about 5 minutes, until soft. Pour in 2 cups of water, then add the thyme, chiles, and salt. Bring the liquid to a boil uncovered, then add the beans. Cover again and cook over medium-low for 25 to 30 minutes, until tender. If the beans begin to get dry, add more water to keep them soupy.

Remove the chiles, and serve the beans garnished, if you wish, with thyme sprigs.

Recipe reprinted by permission of Broadway Books. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 293
Fat. Total: 13g
Fiber: 8g
Carbohydrates, Total: 34g
Sodium: 506mg
% Cal. from Fat: 40%
Cholesterol: 12mg
Protein: 12g
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