Alright I have a confession to make I love butterbeans and it’s not a healthy normal relationship I’m a bit obsessed. Butterbeans are baby Lima beans – there I said it. There is a world of difference between the two though. I am a card carrying member of the Butterbeans cult. A number of recipes for Butterbeans will pop up here from time to time with most of them using a pork product, but not today. This is a simple and delicious recipe for fresh baby limas or shall I say fresh Butterbeans. Enjoy.
3 cups beans, fresh not frozen or canned
6 cups water
1-2 bay leaves
⅛ teaspoon black pepper or to taste
1 tablespoon salt or to taste
Rinse Butterbeans well under cool water. In a 4-quart saucepan combine the beans, water, bay leaves, and pepper. Bring it up to a boil and skim off the impurities that rises to the top during the first 10 minutes.
Cover the pot and reduce the heat slightly. Let it cook for 15 to 20 minutes more, or until the beans are tender. Turn off the heat and add the salt. Let the beans sit in the cooking liquid for 20 minutes before serving.
If you’re serving them on their own as a side which I would highly recommend, I’d stir in a pat of butter serving.