Recipe: Chef Jim Noble's Butter Beans
From Rooster’s Wood-Fired Kitchen
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.