Local Dish on wral.com
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.