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Southern Butterbeans
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Dana Bullard


  • 2 cups (475 ml) frozen blanched butterbeans
  • 3 cups (700 ml) water
  • 1 tbsp (15 ml) granulated sugar
  • 1/2 tbsp (7 ml) bacon grease (oil will work, but bacon grease adds more taste)
  • Salt to taste
  • Place all in ingredients in a pot.
  • Bring beans to a boil then reduce heat to medium high.
  • Cook beans for about one hour or until tender.
I don't know if I would call this a recipe exactly. It is just how I've learned to cook butter beans. And since I'm from the South I guess this would be considered southern butterbeans. First you need to pick the butterbeans, hull them, and then blanch them. To blanch, you boil the beans until it just becomes easy to pop them out of the skin. Then place them in cold water and repeat until beans are cooled. You can now freeze them (about 2 cups per bag) for a year.

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