I have no idea where I got this recipe. I found it in my computer
recipe file and tried it for the first time yesterday. I didn't cook
it down as far as the recipe indicates and we used it for soup. It
was delicious. I really enjoy the flavor combinations in it.

Southern Creamy Butter Beans
(Large Lima Beans)
From the Kitchen of Deep South Dish

1 pound bag of Camellia brand large lima beans
( soaked the beans overnight)
Water to cover plus and inch
1 tablespoon olive or canola oil
1/2 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of chopped carrot
2 toes of garlic, chopped
1 teaspoon of thyme
10 turns of a pepper grinder
1 to 2 cups of leftover baked ham , roughly chopped
Ham bone or ham hock, if ya got one
1 (32-ounce ) carton of chicken stock
4-6 cups of water
2 bay leaves
1/4 cup (1/2 stick) of butter
2 tablespoons of dried parsley
Pinch of Cajun seasoning (like Slap Ya Mama )
(I used Tony Chachere's)
Couple pinches of kosher salt, or to taste
Salt may not be necessary, so check first before salting.

Rinse and sort beans, place into stockpot with just enough water to
cover them, plus about an inch. Bring to a boil, cover and turn off
the burner. Let soak covered for one hour. Can also simply soak beans
in water overnight.

Meanwhile, in the bottom of soup pot or Dutch oven, heat the olive oil
over medium; add the onion, celery, carrots, garlic and sauté until
tender. Add the thyme and pepper and stir; add the ham chunks and
continue cooking, stirring occasionally. Toss in the ham bone or ham
hocks.

Drain the beans, return them to the pot, add the chicken stock and 4
cups of the water and bay leaves. Bring to a boil, reduce heat to
medium and continue cooking for about 1 hour. Stir in butter, parsley,
and a pinch of Cajun seasoning, more or less depending on how spicy
you want it. Taste and add salt if needed.

Continue cooking on a low simmer an additional 30 minutes to 1 hour,
or until beans are tender and sauce thickens. Add additional chicken
stock or water as needed. When beans are tender, taste and adjust
seasonings as desired; cover and hold on very low.

Serve over hot cooked rice with a side of cast iron skillet cornbread.

Janet US

Janet Bostwick wrote:
>
>I have no idea where I got this recipe. I found it in my computer
>recipe file and tried it for the first time yesterday. I didn't cook
>it down as far as the recipe indicates and we used it for soup. It
>was delicious. I really enjoy the flavor combinations in it.
>
>Southern Creamy Butter Beans
> (Large Lima Beans)
>From the Kitchen of Deep South Dish
>
>1 pound bag of Camellia brand large lima beans
>( soaked the beans overnight)
>Water to cover plus and inch
>1 tablespoon olive or canola oil
>1/2 cup of chopped onion
>1/2 cup of chopped celery
>1/4 cup of chopped carrot
>2 toes of garlic, chopped
>1 teaspoon of thyme
>10 turns of a pepper grinder
>1 to 2 cups of leftover baked ham , roughly chopped
>Ham bone or ham hock, if ya got one
>1 (32-ounce ) carton of chicken stock
>4-6 cups of water
>2 bay leaves
>1/4 cup (1/2 stick) of butter
>2 tablespoons of dried parsley
>Pinch of Cajun seasoning (like Slap Ya Mama )
>(I used Tony Chachere's)
>Couple pinches of kosher salt, or to taste
>Salt may not be necessary, so check first before salting.
>
>Rinse and sort beans, place into stockpot with just enough water to
>cover them, plus about an inch. Bring to a boil, cover and turn off
>the burner. Let soak covered for one hour. Can also simply soak beans
>in water overnight.
>
>Meanwhile, in the bottom of soup pot or Dutch oven, heat the olive oil
>over medium; add the onion, celery, carrots, garlic and sauté until
>tender. Add the thyme and pepper and stir; add the ham chunks and
>continue cooking, stirring occasionally. Toss in the ham bone or ham
>hocks.
>
>Drain the beans, return them to the pot, add the chicken stock and 4
>cups of the water and bay leaves. Bring to a boil, reduce heat to
>medium and continue cooking for about 1 hour. Stir in butter, parsley,
>and a pinch of Cajun seasoning, more or less depending on how spicy
>you want it. Taste and add salt if needed.
>
>Continue cooking on a low simmer an additional 30 minutes to 1 hour,
>or until beans are tender and sauce thickens. Add additional chicken
>stock or water as needed. When beans are tender, taste and adjust
>seasonings as desired; cover and hold on very low.
>
>Serve over hot cooked rice with a side of cast iron skillet cornbread.

When all I want is one or two servings these seasoned beans are an
excellent time saving alternative... I enjoy all the Margaret Holmes
products and keep my larder well stocked:
http://www.margaretholmes.com/produc...eas-and-beans/

"Brooklyn1" > wrote in message
...
> ...........................
> When all I want is one or two servings these seasoned beans are an
> excellent time saving alternative... I enjoy all the Margaret Holmes
> products and keep my larder well stocked:
> http://www.margaretholmes.com/produc...eas-and-beans/
...............................

Agree completely. Another very similar brand is Glory, similar
product line, possibly a tad more aggressive seasonings:
<http://www.gloryfoods.com/products/seasoned-southern-peas-and-beans/>

pavane

On 2013-03-03, Janet Bostwick > wrote:

> Southern Creamy Butter Beans

I'm sure it's tasty, but it's waaaay overdone. Add that carrot and
it's gonna be orange!

Soulfood butterbeans as taught to my by me ex AL girlfren.

1 lb dried lrg limas
1 onion
2 cloves garlic
salt n' ppr to tastes
use chkn stk instead of plain water (my hack)
add hock or ham

Throw 'em all in, boil till done. Pre-soaking for any length of time
can only make 'em worse.

nb

On 3 Mar 2013 20:38:41 GMT, notbob > wrote:

>On 2013-03-03, Janet Bostwick > wrote:
>
>> Southern Creamy Butter Beans
>
>I'm sure it's tasty, but it's waaaay overdone. Add that carrot and
>it's gonna be orange!
>
>Soulfood butterbeans as taught to my by me ex AL girlfren.
>
>1 lb dried lrg limas
>1 onion
>2 cloves garlic
>salt n' ppr to tastes
>use chkn stk instead of plain water (my hack)
>add hock or ham
>
>Throw 'em all in, boil till done. Pre-soaking for any length of time
>can only make 'em worse.
>
>nb
Then it would taste same old, same old. I particularly liked the
flavor of this. Didn't turn orange at all. I didn't make these
because of the title but included it in case I had copied it from
someone here. If I had wanted canned beans I only had to open a can.
Janet US

On 3/3/2013 2:34 PM, Brooklyn1 wrote:
> Janet Bostwick wrote:
>>
>> I have no idea where I got this recipe. I found it in my computer
>> recipe file and tried it for the first time yesterday. I didn't cook
>> it down as far as the recipe indicates and we used it for soup. It
>> was delicious. I really enjoy the flavor combinations in it.
>>
>> Southern Creamy Butter Beans
>> (Large Lima Beans)
>>From the Kitchen of Deep South Dish
>>
>> 1 pound bag of Camellia brand large lima beans
>> ( soaked the beans overnight)
>> Water to cover plus and inch
>> 1 tablespoon olive or canola oil
>> 1/2 cup of chopped onion
>> 1/2 cup of chopped celery
>> 1/4 cup of chopped carrot
>> 2 toes of garlic, chopped
>> 1 teaspoon of thyme
>> 10 turns of a pepper grinder
>> 1 to 2 cups of leftover baked ham , roughly chopped
>> Ham bone or ham hock, if ya got one
>> 1 (32-ounce ) carton of chicken stock
>> 4-6 cups of water
>> 2 bay leaves
>> 1/4 cup (1/2 stick) of butter
>> 2 tablespoons of dried parsley
>> Pinch of Cajun seasoning (like Slap Ya Mama )
>> (I used Tony Chachere's)
>> Couple pinches of kosher salt, or to taste
>> Salt may not be necessary, so check first before salting.
>>
>> Rinse and sort beans, place into stockpot with just enough water to
>> cover them, plus about an inch. Bring to a boil, cover and turn off
>> the burner. Let soak covered for one hour. Can also simply soak beans
>> in water overnight.
>>
>> Meanwhile, in the bottom of soup pot or Dutch oven, heat the olive oil
>> over medium; add the onion, celery, carrots, garlic and sauté until
>> tender. Add the thyme and pepper and stir; add the ham chunks and
>> continue cooking, stirring occasionally. Toss in the ham bone or ham
>> hocks.
>>
>> Drain the beans, return them to the pot, add the chicken stock and 4
>> cups of the water and bay leaves. Bring to a boil, reduce heat to
>> medium and continue cooking for about 1 hour. Stir in butter, parsley,
>> and a pinch of Cajun seasoning, more or less depending on how spicy
>> you want it. Taste and add salt if needed.
>>
>> Continue cooking on a low simmer an additional 30 minutes to 1 hour,
>> or until beans are tender and sauce thickens. Add additional chicken
>> stock or water as needed. When beans are tender, taste and adjust
>> seasonings as desired; cover and hold on very low.
>>
>> Serve over hot cooked rice with a side of cast iron skillet cornbread.
>
> When all I want is one or two servings these seasoned beans are an
> excellent time saving alternative... I enjoy all the Margaret Holmes
> products and keep my larder well stocked:
> http://www.margaretholmes.com/produc...eas-and-beans/
>
I like that brand, too. They season the butter beans (large yellow
limas) very nicely. Great for a quick meal of beans with cornbread.

I *do* have a pound of dried large limas in the pantry I should do
something with. Thanks, Janet, for an idea.

Jill

On 3/3/2013 3:21 PM, pavane wrote:
>
>
> "Brooklyn1" > wrote in message
> ...
>> ...........................
>> When all I want is one or two servings these seasoned beans are an
>> excellent time saving alternative... I enjoy all the Margaret Holmes
>> products and keep my larder well stocked:
>> http://www.margaretholmes.com/produc...eas-and-beans/
> ..............................
>
> Agree completely. Another very similar brand is Glory, similar
> product line, possibly a tad more aggressive seasonings:
> <http://www.gloryfoods.com/products/seasoned-southern-peas-and-beans/>
>
> pavane

I've not seen Glory brand in stores but must admit I haven't looked.
Thanks for the link. I will say I would *not* buy canned beans with
rice already added. I can only imagine extremely mushy rice. It's easy
enough to make rice without having someone can it.

Jill

On 2013-03-03, Janet Bostwick > wrote:

> Didn't turn orange at all.

"Perhaps the laws of physics cease to exist on your stove."
-- Vinny Gambini, My Cousin Vinney

Horsecrap! You put a carrot in white beans and there's gonna be
some freakin' orange. Denying it is a bald faced lie.

> If I had wanted canned beans I only had to open a can.

If the recipe I posted comes out like canned beans, yer no cook.

nb

On 3/3/2013 6:16 PM, notbob wrote:
> On 2013-03-03, Janet Bostwick > wrote:
>
>> Didn't turn orange at all.
>
> "Perhaps the laws of physics cease to exist on your stove."
> -- Vinny Gambini, My Cousin Vinney
>
> Horsecrap! You put a carrot in white beans and there's gonna be
> some freakin' orange. Denying it is a bald faced lie.
>
>> If I had wanted canned beans I only had to open a can.
>
> If the recipe I posted comes out like canned beans, yer no cook.
>
> nb
>
Damn, nb! Why so cranky? Carrot doesn't have to turn anyhing orange.
I add carrot to my dad's recipe for navy bean soup. It's not orange.

Jill

On 2013-03-03, jmcquown > wrote:

> I add carrot to my dad's recipe for navy bean soup. It's not orange.

I recently made Navy bean soup. I added ONE carrot. It was orangish!
I'm not saying it suddenly became a holloween pumkin, but to deny
there is orange color in the pot is to deny reality.

nb

On 3 Mar 2013 23:16:01 GMT, notbob > wrote:

>On 2013-03-03, Janet Bostwick > wrote:
>
>> Didn't turn orange at all.
>
>"Perhaps the laws of physics cease to exist on your stove."
> -- Vinny Gambini, My Cousin Vinney
>
>Horsecrap! You put a carrot in white beans and there's gonna be
>some freakin' orange. Denying it is a bald faced lie.
>
>> If I had wanted canned beans I only had to open a can.
>
>If the recipe I posted comes out like canned beans, yer no cook.
>
>nb
You don't understand. I didn't want to do something with canned
beans. I wanted to have something with the dried beans. Sometimes it
is all about the cooking and stirring.
Janet US

On Sun, 03 Mar 2013 18:02:33 -0500, jmcquown >
wrote:

>On 3/3/2013 2:34 PM, Brooklyn1 wrote:
>> Janet Bostwick wrote:
>>>
>>> I have no idea where I got this recipe. I found it in my computer
>>> recipe file and tried it for the first time yesterday. I didn't cook
>>> it down as far as the recipe indicates and we used it for soup. It
>>> was delicious. I really enjoy the flavor combinations in it.
>>>
>>> Southern Creamy Butter Beans
>>> (Large Lima Beans)
>>>From the Kitchen of Deep South Dish
>>>
>>> 1 pound bag of Camellia brand large lima beans
>>> ( soaked the beans overnight)
>>> Water to cover plus and inch
>>> 1 tablespoon olive or canola oil
>>> 1/2 cup of chopped onion
>>> 1/2 cup of chopped celery
>>> 1/4 cup of chopped carrot
>>> 2 toes of garlic, chopped
>>> 1 teaspoon of thyme
>>> 10 turns of a pepper grinder
>>> 1 to 2 cups of leftover baked ham , roughly chopped
>>> Ham bone or ham hock, if ya got one
>>> 1 (32-ounce ) carton of chicken stock
>>> 4-6 cups of water
>>> 2 bay leaves
>>> 1/4 cup (1/2 stick) of butter
>>> 2 tablespoons of dried parsley
>>> Pinch of Cajun seasoning (like Slap Ya Mama )
>>> (I used Tony Chachere's)
>>> Couple pinches of kosher salt, or to taste
>>> Salt may not be necessary, so check first before salting.
>>>
>>> Rinse and sort beans, place into stockpot with just enough water to
>>> cover them, plus about an inch. Bring to a boil, cover and turn off
>>> the burner. Let soak covered for one hour. Can also simply soak beans
>>> in water overnight.
>>>
>>> Meanwhile, in the bottom of soup pot or Dutch oven, heat the olive oil
>>> over medium; add the onion, celery, carrots, garlic and sauté until
>>> tender. Add the thyme and pepper and stir; add the ham chunks and
>>> continue cooking, stirring occasionally. Toss in the ham bone or ham
>>> hocks.
>>>
>>> Drain the beans, return them to the pot, add the chicken stock and 4
>>> cups of the water and bay leaves. Bring to a boil, reduce heat to
>>> medium and continue cooking for about 1 hour. Stir in butter, parsley,
>>> and a pinch of Cajun seasoning, more or less depending on how spicy
>>> you want it. Taste and add salt if needed.
>>>
>>> Continue cooking on a low simmer an additional 30 minutes to 1 hour,
>>> or until beans are tender and sauce thickens. Add additional chicken
>>> stock or water as needed. When beans are tender, taste and adjust
>>> seasonings as desired; cover and hold on very low.
>>>
>>> Serve over hot cooked rice with a side of cast iron skillet cornbread.
>>
>> When all I want is one or two servings these seasoned beans are an
>> excellent time saving alternative... I enjoy all the Margaret Holmes
>> products and keep my larder well stocked:
>> http://www.margaretholmes.com/produc...eas-and-beans/
>>
>I like that brand, too. They season the butter beans (large yellow
>limas) very nicely. Great for a quick meal of beans with cornbread.
>
>I *do* have a pound of dried large limas in the pantry I should do
>something with. Thanks, Janet, for an idea.
>
>Jill
You are very welcome.
Janet US

"jmcquown" > wrote in message
...
> I've not seen Glory brand in stores but must admit I haven't looked.
> Thanks for the link. I will say I would *not* buy canned beans with rice
> already added. I can only imagine extremely mushy rice. It's easy enough
> to make rice without having someone can it.

I have seen that brand but I think at the military commissary. They often
sell brands that are not common in the area where the store is.

"notbob" > wrote in message
...
> On 2013-03-03, jmcquown > wrote:
>
>> I add carrot to my dad's recipe for navy bean soup. It's not orange.
>
> I recently made Navy bean soup. I added ONE carrot. It was orangish!
> I'm not saying it suddenly became a holloween pumkin, but to deny
> there is orange color in the pot is to deny reality.

Hehe.

"jmcquown" > wrote in message
...
> On 3/3/2013 6:16 PM, notbob wrote:
>> On 2013-03-03, Janet Bostwick > wrote:
>>
>>> Didn't turn orange at all.
>>
>> "Perhaps the laws of physics cease to exist on your stove."
>> -- Vinny Gambini, My Cousin Vinney
>>
>> Horsecrap! You put a carrot in white beans and there's gonna be
>> some freakin' orange. Denying it is a bald faced lie.
>>
>>> If I had wanted canned beans I only had to open a can.
>>
>> If the recipe I posted comes out like canned beans, yer no cook.
>>
>> nb
>>
> Damn, nb! Why so cranky? Carrot doesn't have to turn anyhing orange. I
> add carrot to my dad's recipe for navy bean soup. It's not orange.

And what is a bald faced lie? A lie told by someone who has no beard or
mustache?