Recipe: Chef Jim Noble's Butter Beans

From Rooster’s Wood-Fired Kitchen



Published:

PETER TAYLOR

4 cups small butter beans

2 cups chicken stock, or just enough to cover

Salt and pepper to taste

4 tablespoons extra virgin olive oil or butter

1 tablespoon country ham, finely diced (optional)

 

Choose small, blemish-free butter beans. In a pot, cover the beans with chicken stock; add butter or olive oil. Cover and cook on low heat, adding chicken stock as necessary to keep butter beans completely submerged in liquid. Cook until tender, about 2 to 3 hours, until desired tenderness. 

 

Chef’s note: One thing I like to do is to very lightly buzz the beans with an immersion or stick blender to make the “pot liquor” just a little more slurry.

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