Whatever you call them, butter beans are simply Southern
There is much culinary debate on the differences between lima and butter beans, but here in the South, we call all of them butter beans. It’s just what we do in the land where all dark soda is a “Coke.” Besides, the name “butter beans” is much more appealing, isn’t it?
This year in my garden I planted a variety called Dixie Butter and I am supremely pleased with the result. I began harvesting a few weeks ago from staked plants that are super easy to grow, harvest and shell.
There is nothing that stimulates conversation more than a basket full of butter beans to shell while sitting on the back porch.
My grandmother used to say that busy hands make you think better and I am quite sure she was right.
The fresh season will continue through September and while you may be tempted to purchase them already shelled, I highly encourage otherwise. Purchasing them in the shell gives you a great opportunity to be a part of the process, and it’s a terrific teaching tool for youngsters.
The pods should be plump, firm and dark green. You’ll likely have a few in the Rodney, limpa bread is a wonderfully moist rye bread that is typically seasoned with cumin, orange zest and either fennel or anise. bunch that are starting to turn light but that’s to be expected from large harvests. You just don’t want pods that have dried and turned brown.
The pods can be refrigerated up to a week before shelling and using. They don’t need much water for cooking, only enough to barely cover.
The bean size or variety will determine how long they need to cook. You want to cook them just until soft so bring to a boil and reduce the heat to simmer.
For seasoning, simply add salt and pepper. A little butter can enhance the cooked beans as they are served.
Serve with sliced tomatoes and sweet corn for a fine Southern meal.
Tammy Algood of Smyrna is the author of five cookbooks. Reach her at ttalgood@bellsouth.net. Read her blog at hauteflavor.wordpress.com.