There’s no better signal than the arrival of butter beans to let us know that spring is here. A member of the lima bean family, they are slightly smaller and have a subtle taste. Afternoons spent on the porch shelling butter beans have never been my favorite pastime, but I’m always thankful after the first bite. I like to use spices for flavor, which lets me reduce the oil considerably. If you want to make this with dried beans instead of fresh.
- Yield: 6 Servings
- 1 pound fresh or frozen and thawed butter beans
- 3 cups chicken stock, homemade or store-bought, or water
- 1 medium onion, chopped
- 3 tablespoons olive oil
- 2 teaspoons Stone House Seasoning
- ½ teaspoon ground cumin
- ⅛ teaspoon red pepper flakes
- In a large pot set over medium-high heat, combine the butter beans, chicken stock, onion, olive oil, seasoning mix, cumin, and red pepper flakes. Bring to a boil and cook for 5 minutes. Skim away and discard any foam that may rise to the top.
- Cover, reduce the heat to low, and simmer until the beans are tender (they should feel soft when pressed against the side of the pot with the back of a wooden spoon), 30 to 45 minutes. Serve warm.