Kentucky Butter Beans Recipes

KENTUCKY WONDER BEANS

Steps:

• Pour about 1 inch of water into a saucepan; add green beans, bacon, garlic, olive oil, sea salt, and pepper. Bring the water to a boil, reduce heat to medium, and place a cover on the saucepan. Cook beans until tender, 7 to 10 minutes.

SOUTHERN BUTTER BEANS

Steps:

• Cover lima beans with water in a large pot and soak overnight. Drain and return lima beans to the pot; cover beans with fresh water.
• Heat a large skillet over medium-high heat; cook and stir bacon until crisp, about 5 minutes. Reserve about 2 teaspoons bacon drippings and drain bacon on paper towels.
• Bring lima beans, bacon, and reserved bacon drippings to a boil. Reduce heat to medium-low and simmer until beans are just tender, 40 to 60 minutes. Stir heavy cream and butter into bean mixture and cook until thickened, about 15 minutes more. Season with salt and pepper.

10 BEST WAYS TO COOK BUTTER BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a butter bean recipe in 30 minutes or less!

KENTUCKY-STYLE GREEN BEANS

Steps:

• Wash the beans, remove the tips, and break all beans in half. Set aside.
• Melt butter in large saucepan or dutch oven. Add onion and saute until transluscent.
• Add the broken beans, salt and pepper to taste and saute. When the beans begin to soften, add the ham or bacon, and continue to saute for 1-2 minutes.
• Pour in the chicken broth, reduce heat, cover, and simmer for 15-20 minutes, until beans are soft.

KENTUCKY BUTTER BEANS

Steps:

• *Note: May substitute homemade ham broth for water (all or part) and bouillon; adjust salt accordingly. May also substitute fresh beans for dried, omitting the soaking and adjusting weight and liquid amount for fresh beans. Fresh will require only half the cooking time.
• The night before cooking, rinse dry beans well, removing any stones or questionable beans.
• Pour beans into large bowl; fill bowl, almost to rim, with cold water; let sit on counter overnight. (Beans will swell to triple their dry size.)
• The next day, begin the following steps at least 2 1/2 to 3 hours before serving. Gather and prep all ingredients.
• Drain beans, rinse well and set aside.
• Add olive oil or bacon grease to a soup pot or large dutch oven over medium-high heat.
• Add country ham, onions and pepper.
• Sauté over medium/medium-high heat until onions are translucent and ham begins to brown slightly; temporarily remove from heat.
• Add beans and water, bring to boil over high heat (watching carefully to not let the pot boil over,) reduce heat to medium-low; skim foam, if desired (I don't bother because it eventually disappears.)
• Cover and cook over medium-low heat (fast simmer) for 45 minutes.
• Uncover, add salt and ham bouillon base, replace cover; simmer for additional 45 minutes to 1 hour and 15 minutes or until beans are tender.
• Taste test for seasoning; add salt and/or pepper as desired. Leave covered, on low heat, until ready to serve.
• Garnish with chives or green tomato relish, if desired. Refrigerate or freeze leftovers in airtight container.