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2010-04-24 / Community News

From the Chef’s Corner

Butterbeans and Bacon

Here is the recipe for butterbeans I promised you last week to
go with Granny’s Corn Pudding. Cooked beans freeze beautifully,
so you can make a double batch to enjoy later.
3 – 4 thick-cut bacon slices, chopped
1 cup diced onion (1 med. Onion)
3 garlic cloves, minced
1 bay leaf
¾ cup chopped green bell pepper
2 small tomatoes, seeded and chopped (optional)
1 (32 oz) container chicken broth
4 cups fresh or thawed frozen butterbeans
Salt and pepper to taste
1 tsp. Worcestershire sauce
½ tsp hot sauce
Cook bacon in a skillet over medium heat, stirring often, 8
minutes or until crisp. Remove bacon, and drain on paper towels,
reserving drippings in skillet. Add onion, garlic and bay leaf;
cook, stirring often, 3 minutes or until onion is tender. Add bell
pepper, cook, stirring often, 3 minutes, add tomatoes, if desired,
and cook, stirring often, 3 minutes. Add chicken broth and
butterbeans; bring to a boil. Cover, reduce heat, and simmer,
stirring occasionally, 30 minutes. Uncover and simmer 30
minutes; stirring often. Stir in salt and next 3 ingredients. Cook,
stirring often, 5 minutes. Remove and discard bay leaf. Sprinkle
with cooked bacon. All you need now is a piece of cornbread to
do with these beans which will be a different recipe for cornbread
that I will put in the paper next week. I call it Skillet Cornbread.

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