Don’t Try Making These Without Practicing Your Southern Drawl First, Y’All!
Everyone who was born and raised in the South knows this secret. Everyone who has ever done any cooking in the South has used this secret to satisfy guests at their table. Everyone who has ever eaten at a restaurant in the South has known there was a secret, even if they didn’t know exactly what it was. Now it is high time that you learned the secret, too.
Actually, when it comes to side dishes, like this authentically Southern recipe for Southern Butter Beans brought to us by Amy, there is not just one secret, but two. Once you know exactly how this culinary magic is pulled off with Southern veggies, you’ll be agreeing with Amy when she says this is “easily the best lima bean recipe I have ever made.”
In case you are unaware, “butter beans” is the name Southerners give to baby lima beans, those that are picked and eaten in their immature, green stage. In most other places, if you asked for a dish of butter beans you would be served a bowl of the large, beige beans, which are actually lima beans in their mature state. Yes, Virginia, it is true: lima beans and butter beans are the same exact bean, just at two different stages of life.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Don’t ever think you can save time by cooking frozen lima beans in your microwave! The outer coating will shrivel and the bean inside will become hard and unpalatable. The only way to cook lima beans is to boil them, which keeps them nice and plump and tender. But when boiling them, don’t drown them in water, either! You want just enough water to cover the beans.
Recipe and image courtesy of Amy at The Blond Cook
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