1. One-quart fresh or frozen, butterbeans, Depending on the size of your family) Or,for a smaller batch; use 1/2 small package of dry butterbean. (These are the largest “white beans” on the legume shelf at your grocery store.) They may not be called “butter” beans on pkg. they are the larges white beans on the shelf.2. Flavor; with butter substitute (such as, Butter Buds), or garnish with butter before served.
3. Flavor: with ½ Tbs. chicken bouillon, stock, cream of chicken soup-which needs to be added at the end of the cooking or,(The south uses ham hocks in the pot or add the flavor).
Use just one ham hock and freeze the rest for another time.
4. 1/2 tsp. Salt (Taste) at end of cooking)
5. Water
Crock Pot Method:
4. 1/2 tsp. Salt (Taste) at end of cooking)
5. Water
Crock Pot Method:
Place butterbeans, butter substitute, chicken bouillon to the water and cover in a small slow cooker.
Cook on high for 1 ½ hours.
Turn cooker to low and cook for another 2-3 hours or until butterbeans are tender. Add a small amount of additional water during cooking, if needed.
Cooked all afternoon, and check to see if they are too firm. I prefer the beans bit more soft with lots of soup.
(If you can get your hands on some fresh, green southern butter beans (not Limas!) Give this method a try.
Top of the stove method: Cook the ham hock until tender and begins to fall off the bone. Cool; Later, take it out and separate the meat; adding small chunks back into the pot.
Cook on high for 1 ½ hours.
Turn cooker to low and cook for another 2-3 hours or until butterbeans are tender. Add a small amount of additional water during cooking, if needed.
Cooked all afternoon, and check to see if they are too firm. I prefer the beans bit more soft with lots of soup.
(If you can get your hands on some fresh, green southern butter beans (not Limas!) Give this method a try.
Top of the stove method: Cook the ham hock until tender and begins to fall off the bone. Cool; Later, take it out and separate the meat; adding small chunks back into the pot.
Also, add back the bone to give it rich flavor and take out before serving. Don’t over do the meat...no need to. It will have plenty of flavor with just one hock. The soup looks good with bits of pork floating in the soup.
Add the 1/2 package of beans to the broth and meat. (How much beans or meat depends on your family size,) with one glove of garlic and a small chopped onion. Cook all until completely done on medium heat.
Add the 1/2 package of beans to the broth and meat. (How much beans or meat depends on your family size,) with one glove of garlic and a small chopped onion. Cook all until completely done on medium heat.
(As a soup you could add can of chopped tomatoes.)
Serve with a salad and corn bread which makes it the "perfect protein."
Serve with a salad and corn bread which makes it the "perfect protein."
