Country Style Butter Beans with Bacon and Onions

 

              shared by Cris Watson

Makes about 6 servings 

Ingredients:

½ pound of bacon (about 6 to 8 slices) 

1 small onion, chopped fine

1 26-28 oz frozen butter beans (or baby lima beans)

32 oz of Chicken Broth or Vegetable Broth (I used the unseasoned broth)

1 teaspoon salt (NOTE: the broth is usually salty, so add salt sparingly)

½ teaspoon black pepper

Directions:

1. In large pot, combine broth, salt, pepper, and butter beans and cook until the butter beans are almost done.  If the liquid cooks down before the beans are tender, add a little more WATER to the pot and continue the cooking.  Cooking time for the beans varies - check them from time to time for doneness.

2. While the beans are cooking, cook the bacon until crispy.  Drain off most of the grease but reserve enough to saute the onions. Place the bacon aside (and try not to eat it while you are cooking!)  When cool, chop into 1/2 inch pieces.

3. Return the skillet to medium heat and saute the chopped onions (usually takes 8 to 10 minutes).

4. Add the sauteed onions to the butter beans and bacon and mix in.

5. Reduce heat and continue cooking until the beans are tender.

6. Most of the liquid will cook out and that's okay.

NOTE: Turkey bacon can be substituted for regular bacon but won't produce the grease for sauteeing the onions. If using the turkey bacon, saute the onions in vegetable oil. 

Enjoy!

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