Braised Butter Beans Over Rice | Just Eats With Chef JJ

Instructions

Ingredients:

• 16 oz butter beans/ or 1-pound large lima beans
• 1 tbsp canola oil
• 4 tbsp butter, divided
• 1 small onion, diced
• ½ tsp ground black pepper
• ½ tsp garlic powder
• 4½ cups water
• 1½ tsp dry Chicken Base
• 1 smoked turkey leg or neck
• ½ tsp hickory liquid smoke
• 2 tsp granulated sugar
• ½ tsp dried parsley
• ½ tsp dried thyme
• ½ tsp sea salt
• 2 dried bay leaves, optional

Method:

1. Soak the beans overnight, or for at least 8 hours.
2. Place a large pot over medium-high heat. Add the oil, 1 tablespoon of butter, chopped onions, black pepper, and garlic powder. Sauté onions for about 3 minutes until they are soft and translucent.
3. Add the water, chicken base, turkey leg, soaked butter beans, hickory liquid smoke, sugar, dried parsley, dried thyme, salt, and bay leaves to your large pot. Bring your pot to a boil. Then reduce the heat to a simmer and cover with a lid for about 1 hour and 30 minutes, until your beans are thick and creamy. After an hour, begin to check and see if more liquid is needed.
4. Once done, remove bay leaves, add salt and pepper to taste, and the remaining butter. Allow your beans to sit and cool for about 10 minutes. Serve over white or brown rice.