There are other southern speckled butter bean recipes that include garlic cloves, red onion, tomato sauce and / or tomato paste. If I don't have bacon, I'll put a smoked ham hock in the water/broth. I usually chop up about half a pound of bacon and fry it in a large stockpot, then add everything else in the recipe. The inclusion of some sort of fat is critical to seasoning and makes a huge difference in flavor! You can use a smoked ham hocks, (really, any smoked meat will work) salt pork, a ham bone, smoked turkey leg, cooked bacon (with the bacon grease), diced ham, turkey wings, reserved bacon fat or a few tablespoons of bacon dripping. Next, you'll need a few basic ingredients and basic seasonings you probably have in your kitchen right now. The secret to making delicious Southern Speckled Butter beans is to start with some type of fat as the primary seasoning. Sometimes, the best seasonings for beans and peas are the most simple ones! A little onion powder, garlic powder, salt and pepper. How to season Southern speckled butter beans Hearty meal - add some smoked sausage and a little white rice (just like you would pinto beans), serve with a piece of hot cornbread and you've got dinner on the table fast on busy weeknights!.Healthy side dish -Nutrient-dense, chocked full of protein, vitamins, minerals and fiber.Simple recipe - basic ingredients for one of the South's finest comfort foods!.Reheat it in the microwave or on the stove- add a dash of water if the sauce looks too thick.If you're looking for an easy and delicious recipe for Southern Speckled Butter Beans, look no further! With a few simple ingredients, you can make a pot of speckled beans in no time! Why this recipe works This butter bean stew will keep well in the fridge in an airtight container for up to 5 days. Other beans: cannellini beans, borlotti beans or kidney beans will work really well too.You will need to adjust the cooking time if you do though. Type of potatoes: feel free to use sweet potatoes or baby potatoes instead of red potatoes.Different greens: If you’re not fond of silverbeet (Swiss chard) then you can easily swap it for kale, baby leaf spinach, English spinach or a bag of frozen chopped spinach.Potato size: chop the potatoes roughly the same size to ensure they all cook evenly at the same time and dont overcook/ go mushy.Creamy: to make a creamy butter bean stew, replace 1 cup of the stock with 1 cup of cream (low fat dairy, coconut cream or cashew cream.Spicy: If you’d like the stew to have a bit of a kick, you can add a chopped red or green chilli with the carrots and potatoes.Greens: Stir in the silverbeet then remove from heat and serve.Īdd a squeeze of fresh lemon juice and parley, and enjoy with crusty bread. Thyme stems: Remove and discard the woody thyme stems. Then, add the zucchini, garlic, butter beans, tomatoes, paprika, thyme, salt, uncooked rice, and stock.Ĭook: Increase the heat to high and bring the mixture to a boil, then simmer on low for 20 to 25 minutes, stirring the stew every 5 minutes or so to prevent anything from sticking to the bottom of the pot. Veggies: Add the carrots and potatoes and sauté for an additional 3-4 minutes. Add the onion and sauté for 3 minutes, stirring occasionally. Onions: Heat the olive oil in a large heavy based pot over medium-high heat. Greens: I used silverbeet (Swiss chard) here but frozen chopped spinach, fresh spinach or kale are all great choices.Liquids: I use a vegetable stock but chicken stock or even water will do the trick.Rice: I like arborio rice here but any type of short grain rice will work!.Seasonings: Sweet paprika, fresh thyme + salt are essential for flavour.Canned diced tomatoes: to make a rich tomatoey sauce.A cheap, nutritious and delicious source of protein! Canned butter beans: also called Lima beans.I leave the skin on and roughly chop them. Vegetables: You’ll need carrots, zucchini and red potatoes for this mediterianan stew.Garlic: Four cloves are great, but feel free to use more or less if preferred.Onion: any kind of onion will work well but I prefer the flavour of brown onions for the sauce.So easy! Ingredients you’ll need:Īll you need to make this butter bean stew recipe are 7 simple, healthy ingredients: Everything is added to one pot, simmered until tender then served. The secret to making speedy healthy meals are canned beans. This butter bean stew is packed with nourishing vegetables, naturally vegan and ready in just 30 minutes! Plus, it’s full of Mediterranean flavours and super versatile too. There’s something soo comforting about snuggling up to a big bowl of stew with crusty bread on a cold winter night. It’s packed with vegetables, ready in 30 minutes and great for batch cooking! This easy butter bean stew is such a nourishing dinner to cozy up to on chilly nights.
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