Country Style Speckle Butter Beans
- 1 pound fresh, shelled speckled butter beans (use frozen during the winter)
- 1 piece smoked turkey or pork meat
- 1 small white onion, chopped
- 1/4 green bell pepper, chopped
- 1 garlic toe, minced
- 1 bay leaf or 1/4 teaspoon bay leaf powder
- 1 spring of fresh thyme or about 1/2 teaspoon
- 2 cups chicken stock
- 2 small vine-ripe tomatoes, chopped
- 4 green onions, sliced
Adapted from dricksramblingcafe.blogspot.com
In a medium saucepan over medium high heat, add the chicken stock along with 2 cups water. Add the smoked meat, chopped onion and bell pepper, garlic, bay leaf and thyme. Add desired salt and pepper to taste. Bring to a rolling boil and simmer on medium heat with lid partially covered for about 20 minutes. Make sure liquid does not evaporate adding more if needed.
Add the butter beans and add water or stock to cover well, at least by 1/2-inch. Bring to a simmer and reduce heat to low. Cover and simmer for about an hour or until the bean is creamy on the inside but still intact; do not overcook to mush. As stated in another recipe, I like to turn off the heat and allow beans to set in the pot-licker while finishing other parts of the meal.
Right before serving, pour off most of the liquid and stir in the tomatoes and green onions. Serve using a slotted spoon along side fresh, hot cornbread or muffins.