![]() Texans with roots from Southeast Asian and Latin American include them in dishes, as well. In Texas, they are more of a home-cooked dish than one found at restaurants, though you will occasionally see them at barbecue joints, small-town cafes, and soul food spots. Indeed, the Dallas Morning News once referred to them as the filet mignon of beans, and Georgia band the B-52s has even memorialized them in a fun, catchy song. Once I learned that butter beans were lima beans that had been allowed to grow into their full, large form, I chose to avoid them, as well.īutter beans, however, have a long heritage on the Southern table, and along with my grandmother and friend who have long been in love with them, it turns out that if you ask most people with roots in the South they will also share a butter-bean memory. Now, this is an opinion that goes back to ill-prepared lima beans from childhood, in which the beans were grassy and tough. While the name butter beans is charming and promises a dish that’s creamy and rich, for some reason I’d always assumed that they were as unlikable as their younger form, which goes by the name lima beans. I asked her if butter beans were always this good, and she said when prepared properly they were. They were tender, savory, salty, and smoky. I dipped in and scooped a few beans along with the thick broth and a small piece of pork and took a bite. In fact, she enjoyed them so much she ignored the array of fried foods on the table and just focused on her bowl.Ĭurious, I asked if I could have a taste and she handed me a spoon. My friend took a bite and declared them a fine example of the dish. When the bowl of hot butter beans arrived, however, they were fragrant with ham and herbs. When asked if I’d want to share, I shook my head and admitted I wasn’t a fan. ![]() A friend from North Texas said she loved butter beans and placed an order. As we were ordering, the waitress mentioned one of the specials that day was butter beans. As we were exploring the Florida Keys, we stopped for lunch at a spot along the water that was known for its fried seafood. But I held my position and continued to insist that I was not a fan.Ī few months later, I was on a trip to Florida. She found that odd, since I love most legumes such as pinto beans, black beans, and black-eyed peas. She then asked how I liked to cook them, but I confessed they weren’t something I ever cooked, let alone enjoyed. One day my grandma mentioned my uncle was preparing a big pot of butter beans for dinner.
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