While walking through the garden after work yesterday, I noticed that my Henderson lima beans were blooming. I planted a half bed of these tender butter beans last year and liked them so much I planted a full bed of them this year. Although it will be a while before I can harvest these luscious morsels, seeing them in bloom made me salivate as I thought of the way I cook them. No, it’s not the southern way of cooking butter beans, but rather what I call the Italian version. For a buttery, garlic-filled twist on butter beans,
ITALIAN BUTTER BEANS
- 2 cups fresh, raw butter beans (smaller than lima beans), shelled
- 1/2 stick butter (not margarine),
- 4-5 large cloves of garlic, diced
- 1 teaspoon corn starch (or enough to get it as thick as you’d like the sauce)
- Pinch or two of salt
1. In sauce pan, combine butter beans, butter, garlic, and just enough water to cover beans. Bring to a boil, then simmer (uncovered) until tender.
2. Mix corn starch in a little water to make a watery paste. Add to butter beans, stirring constantly until a thick sauce is made. Adjust corn starch, more or less, to how thick you want the garlic-butter sauce.
~ Serves 2-4, depending on serving size