marmalady
Executive Chef
Just scored some beauties, both speckled and green - anyone have any TNT recipes to share?
Fresh butter beans
- Thread starter marmalady
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we eat our butter beans 2 ways:
we make a soup with the butter beans (but ours aren't fresh; we use canned and add the liquid), cubed ham steak (sometimes a hamhock), hot sauce, onion powder or sliced onion and plenty of black pepper, plus a little ham base and some water.
otherwise, we just douse them in hot sauce and pepper and have them as a side dish, usually w/ steak or kielbasa.
we make a soup with the butter beans (but ours aren't fresh; we use canned and add the liquid), cubed ham steak (sometimes a hamhock), hot sauce, onion powder or sliced onion and plenty of black pepper, plus a little ham base and some water.
otherwise, we just douse them in hot sauce and pepper and have them as a side dish, usually w/ steak or kielbasa.
Constance
Master Chef
We call the speckled ones calico beans. Just cook them like you would ham and beans, with a ham hock, chopped onion, garlic, salt and pepper. You can substitute Keilbasa or a good smoked sausage for the ham. Serve with cornbread...yummeeee!
I like to use butter beans in my baked beans...also love to cook them with cabbage, onions, garlic and tomatoes in chicken broth for a great low calorie soup.
I'll bet they'd also be good to use in an Italian "beans and greens" type soup.
I like to use butter beans in my baked beans...also love to cook them with cabbage, onions, garlic and tomatoes in chicken broth for a great low calorie soup.
I'll bet they'd also be good to use in an Italian "beans and greens" type soup.
OP
OP
marmalady
Executive Chef
Tx, all - I'll have to 'tweek' a little for my vegetarian guys - sigh. But have found some veggie products that have a nice smokey flavor, so I'll be okay, i think!
Constance
Master Chef
What kind of vegie products have a smokey flavor, marmalady? I try to keep my lunches under 500 calories, and every little bit will help.
OP
OP
marmalady
Executive Chef
The 'Bacon bits' sprinkles give a nice flavor; I use them in soups and stuff.
Also, 'Ives' or 'Yves' - can't remember which - has a vegetarian 'Canadian bacon' that I swear you can't tell the difference between that and real Canadian bacon!
Or sometimes I just use a dash of 'instant smoke'.
Also, 'Ives' or 'Yves' - can't remember which - has a vegetarian 'Canadian bacon' that I swear you can't tell the difference between that and real Canadian bacon!
Or sometimes I just use a dash of 'instant smoke'.
Constance
Master Chef
I even like the canned ones. Sometimes when I cook my lowfat cabbage soup, I put a can of butter beans in for a "meaty" taste. I do always drain and rinse them, though.
I have a little bottle of liquid smoke that I've never opened. I'll have to give the stuff a try. Thanks for the hint.
I have a little bottle of liquid smoke that I've never opened. I'll have to give the stuff a try. Thanks for the hint.
Constance
Master Chef
Thanks for the warning, Icy...will do.
OP
OP
marmalady
Executive Chef
Yes, just a teensy 'dash' of the smoke will be enough!
Well, I ended up cooking both batches the same way, then freezing the leftovers -
Beans/vegetable stock and water to cover, onion, salt/pepper, fresh thyme.
Boy were they good - the baby limas especially were so sweet! I figured doing them simply would allow me to use them as a base for other things - like those barbequed beans.
Well, I ended up cooking both batches the same way, then freezing the leftovers -
Beans/vegetable stock and water to cover, onion, salt/pepper, fresh thyme.
Boy were they good - the baby limas especially were so sweet! I figured doing them simply would allow me to use them as a base for other things - like those barbequed beans.
