Butter Beans

The hardest thing about being a vegetarian in the south is that everything, especially the vegetables, has pork in it.  I’m not kidding.  It’s hard to find a dish that hasn’t been slow cooked with ham hocks, started with drippings, or sprinkled with bacon.  When I was a vegetarian it drove me up the wall.  These days I’m more accepting of the pork life but I still find that I save those vegetables- ones that have been cooked to oblivion in a ham bath, for special occasions.  And while some people I know would have you believe that a green bean can’t be cooked any other way, I tend to disagree.  Until the holidays, that is.  So, for my last savory recipe of Thanksgiving 2010, I bring you a family favorite- butter beans. Cooked with love and bacony goodness, these are butter beans done right.

For other holiday recipes, see our Guide to Holiday Eating.  And with that, I’m off to take care of my face, which is less its wisdom teeth and experiencing all sorts of discomfort.

Butter Beans

2 tbsp butter

1 lb bacon

1 large yellow onion

2 garlic cloves

1 lb butter beans, shelled

2 cups vegetable stock

Salt & pepper to taste

Cook your bacon until cooked through, but not crisp.  In a medium pot melt butter. Dice onion and garlic.  Saute in butter until translucent.  Add butter beans.  Stir in vegetable stock and bacon.  Season with salt & pepper.  Allow to cook, over low heat, for at least 2 hours, stirring occasionally.  Cook until soft, add more stock if necessary.