Butter beans are a southern classic. By classic I mean 5,000 B.C. and by southern I mean Peru. They’re also one of my mom’s favorites, but I didn’t grow to love them until a few years ago when I snuck into a show and heard Cornbread & Butter Beans. With the song stuck in my head, I began cooking them up the next day.
I’ve since tried them creamed, with tomatoes & peppers, and also plain with a bit of salt & pepper, but my favorite is pan fried. It’s something I can whip up in 20 minutes, and low-maintenance enough to prepare veggies & cornbread at the same time for a quick, complete dinner.
The beans are dry, so if you’re having them with other dry dishes you may want to moisten them up with some diced tomatoes.
You also have to listen to the song when they’re cooking.
I’ve yet to find my ideal cornbread recipe, if you have one, please contribute!
Pan-fried butter beans
Ingredients
- 3 tablespoons olive oil
- 1 can butter beans 15oz can. drained and rinsed, patted dry.
- 2 cloves garlic peeled and bruised
- 3 sprigs fresh rosemary thyme or cilantro or other fresh herbs will work too.
- 2 pinches red pepper flakes
- salt & pepper to taste
- 1 tablespoon white wine vinegar
Instructions
- Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans (be gentle, you don't want to squish them) into hot oil until the skins are golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over the beans and toss.
