Slow-braised Butter Beans with ham is a staple side dish in Southern cuisine. However Butter Beans can make a satisfying entrée when paired with rice and cornbread.
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Ingredients
Makes 6 to 8 servings
-
1 Pound Baby Butter Beans, picked over and rinsed
-
2 Fresh Ham Hocks
-
5 Cups Chicken Broth
-
1 Teaspoon Kosher Sea Salt Flakes
-
1 Small White Onion, diced
-
1 Clove Garlic, minced
-
2 Tablespoons Unsalted Butter
-
1/2 Teaspoon Ground Black Peppercorns Dustless
-
Parboiled White Rice, steamed, for serving
-
White Onion, diced, for garnish
-
Cornbread, for serving
Directions
-
Place beans, ham hocks, water or broth, butter, salt, onion and garlic in large pot or Dutch oven. Bring to a boil over medium heat. Reduce heat to low, and simmer 3 to 4 hours, or until beans are tender, stirring occasionally. Reduce any remaining broth as gravy.
-
Remove ham hocks from pot; let cool. Separate meat from bones and skin, discarding bones and skin. Cut or shred ham into small pieces, and add to beans.
-
Spoon rice into bowls, and top with beans. Lightly sprinkle with onion. Serve with cornbread.