Recipe by: Lisa Prince
Fresh Butter Beans, Dixie Lee Field Peas, and Purple Hull Peas
I can eat a bowl of butter beans as a meal with a slice of bread. I love the juice but it is better to serve them with just a little of the water with a meal. You can also find fresh butter beans or peas already shelled. They are a little more expensive but worth it if you don’t have the time to shell them. It is also delicious to mix butter beans and peas together in a bowl and adds more color.
Servings: 6
Cook Time: Prep Time: 15 minutes; Total Time: 1 hour and 30 minutes
Meal Type: Side Dish
NC Ingredients: Butter Beans, Field Peas, Purple Hull Peas
Ingredients
Directions
The only difference between cooking butter beans and peas is the seasoning. I season my peas with bouillon instead of margarine.
Cook in a large pot even for a small amount of butter beans/peas because they will boil over. Shell your beans or peas and wash them several times. Put beans into your pot and fill with water. Bring them to a boil and cook on med-high for 1 to 1 ½ hours. After the first hour, add 3 tablespoons margarine, bouillon, seasoning meat or uncooked bacon. Then add salt and pepper. Once they are done, remove them from your pot with a slotted spoon. Then add just a little of the water to the serving bowl with the beans.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.