A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Fresh Butter Beans
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- #69994
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
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
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
directions
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, chilies, 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 chilies, and serve the beans garnished, if you wish, with thyme sprigs.
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nutrition data
Nutritional data has not been calculated yet.
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