Kentucky Butter Beans Recipes

Steps:

• 1. Rinse beans and pick out any stones or clumps of dirt. Put in a pot, cover with a couple inches of water and bring to a boil. Reduce to a simmer and allow to simmer for 10 minutes. Remove from heat and allow to soak overnight.
• 2. When you're ready to cook, drain soaking water and beans into a colander and rinse. Put beans into a big pot with a lid. Cover with water again to about an inch above the beans. Cut up hog jowl or salt pork (rinse the salt pork first) and add to pot. Peel and chop onion and garlic and add both to pot. DO NOT ADD SALT.
• 3. Bring to a boil and boil uncovered for five minutes, then turn heat down to a simmer. Simmer for two to three hours, stirring occasionally, or until beans are very soft and the skins break open if you scoop out a spoonful and blow across it. Taste to make sure they're done to your liking. [Note: Cooking in a covered pot results in more liquid than cooking in an uncovered pot. If you like a lot of 'soup', cover the pot; if you prefer your beans to be thicker, leave off the cover. My grandmother half-covered hers, and I do as well.]
• 4. Take the meat from the pot, separate the fat from the meat, chop up the meat and add it back to the pot. Take a half cup of beans from the pot, mash them lightly with a fork until they're a paste, and stir them back into the beans to thicken up the 'soup'. Add salt, pepper and Fiesta pinto bean seasoning (if desired) to taste and serve.
• 5. Recommended cornbread recipe here: https://www.justapinch.com/recipes/bread/other-bread/cornbread-5.html?r=4

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.

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.

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.