Speckled Butter Beans - Master Cookbook Recipe # 654
Speckled butter beans are a true Southern treasure, known for their beautiful mottled appearance and creamy, chestnut-like flavor. This recipe keeps things simple, using beef bouillon and oil to create a rich, savory broth that perfectly complements the beans' natural earthiness. It's a classic, no-fuss side dish that brings a touch of heritage to any dinner table.
This is recipe #654 in Tammy’s Master Cookbook.
Ingredients
- 14 oz Dried speckled butter beans
- 1 Tbsp Beef bouillon granules
- 1/8 cup Olive oil or cooking oil
- To taste: Salt
- As needed: Water
Instructions
- Combine: Place the dried speckled butter beans directly into a medium saucepan (no need to rinse these).
- Season: Add the beef bouillon granules and the oil to the pot.
- Initial Boil: Pour in enough water to cover the beans by at least 2 inches. Bring the mixture to a hard boil and let it cook for 10 minutes.
- Simmer: Check the water level to ensure the beans are still well-covered. Place a lid on the saucepan, reduce the heat to low, and simmer for 1 hour.
- Monitor: Make sure to stir the beans occasionally during the hour to prevent sticking. Do not let them burn!
- Final Touch: Once the beans are tender, taste the broth and add salt if needed before serving.
Notes
Tammy’s Tips
"The secret to these beans is that slow simmer,it turns that broth into something truly special!" Speckled butter beans have a slightly deeper flavor than regular butter beans, making them a fantastic pairing for roasted meats or just a big wedge of buttery cornbread. Since we aren't pre-soaking these, keeping an eye on that water level is the most important part to ensure they come out perfectly tender every time!
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg