Butter Bean Soup
One thing I hate about butter beans is the skin that is tough and sometimes comes loose in cooking.
They are inedible IMO!
It's funny, but I've never seen a recipe that addresses this, so I finally Googled removing bean skins.
Aha! There are lots of sites that tell you how. I went with the WikiHow instructions.
I only cook about a cup or a cup and a half of beans at a time, so learning how to skin them didn't seem like such a big deal.
First you have to soak the beans overnight or more. This loosens the skins. Then, you can pretty easily remove them.
After soaking, it took me about an hour to skin them while watching TV.
Well! I wanted to make butter bean soup, and I was thrilled that after cooking them they mashed up perfectly so that I had butter bean broth.
Also, I don't add any salt during cooking. At the end, I add a salty meat, ham chunks or sliced smoked sausage. I continue cooking for about 20 minutes; then, if it's not salty enough, I add enough granulated boullion to taste.
Here's the simple recipe:
BUTTER BEAN SOUP
1 cup large lima beans, skinned
6 or 7 large garlic cloves
Enough water to cover plus an inch or two
Cook until soft and mash until smooth.
Add a half a stick of butter or oleo 4 oz.
Add salt or salty meat and adjust for taste.
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