Try this Southern Butterbeans recipe, or contribute your own.
- Carbohydrate 25.2013208822156 g
- Cholesterol 38.02375 mg
- Fat 17.5275067098495 g
- Fiber 8.18535813787213 g
- Protein 11.0184605903579 g
- Saturated Fat 8.91796057316121 g
- Serving Size 1 1 -6 serving (150g)
- Sodium 129.195795183887 mg
- Sugar 17.0159627443435 g
- Trans Fat 1.65022863038823 g
- Calories 297 calories
Step-by-step
- Place butterbeans in a large saucepan.
- Fill pan with enough water to cover the butterbeans by about an inch.
- Add bacon, sugar, garlic powder, butter, and salt and pepper.
- Bring to a boil, stirring frequently.
- Turn down to a simmer and cook 45 minutes or until very creamy.
- Taste and add additional salt if needed.
- Serve warm.
Simmering large legumes requires a heavy-bottomed cast iron or enameled Dutch oven to prevent scorching during the extended reduction phase. Thin aluminum pots develop hot spots, leading to uneven starch gelatinization across the base of the vessel. Render the thick-cut bacon slowly at the outset to release animal fats that coat the exterior of the beans. This lipid barrier slows moisture loss while allowing salt and sugar to permeate the interior cells. Granulated sugar balances the savory profile by countering the heavy sodium content of the bacon and added table salt. Maintain a gentle bubble rather than a rolling boil to keep the delicate skins intact. High turbulence tears the starch walls, resulting in a murky broth instead of a smooth emulsion. Cook the mixture uncovered for the final ten minutes if the liquid remains too thin. Stir frequently with a flat-edged wooden spatula to scrape up starches settling at the base. Refrigerate any remaining portions within two hours in an airtight container for up to four days. Reheating leftover beans demands a splash of water to reconstitute the thickened starch matrix.
Vessel Selection and Heat Distribution
Thermal mass dictates the success of long-simmering legume dishes. Enameling provides a non-reactive surface that protects the butterbeans from metallic off-flavors during extended cooking times. A tight-fitting lid prevents excessive steam loss when regulating the liquid level.
- Use a 4-quart or larger Dutch oven to ensure sufficient headroom during the initial boil.
- Replace unsalted butter with rendered lard at a one-to-one ratio for a more pronounced savory depth.
- Store leftovers below 40 degrees Fahrenheit to inhibit bacterial growth in the protein-rich broth.
