Monday, July 28, 2014

Better Butter Beans

Sunday we (the family) all ganged up and prepared a half bushel of Butter Beans with Shrimp. There is no doubt in my mind that fresh or frozen butter beans are the way to go. It was so much easier and faster than dry beans. I will not go down that dry road again. These butter beans were fresh from Ed Lester Farms. They sell them hulled and in bags. We bought a half bushel and it made a huge pot of butter beans. They were the small green ones, Mom's favorite. This pot really looked like Maw Maw's (Dad's Mom) Shrimp and Butter Beans. I think I may need to go back and get some to put in the freezer for this winter. This pot we made salt free. I have been experimenting and I have found that Mrs. Dash Extra Spicy is a great salt free alternative for Cajun recipes. Of course the salt eaters added salt at the table. But I tried it without, it was delicious! The shrimp adds some salt to the beans, they were actually salty tasting next to the butter beans and rice. This pot of butter beans were better in so many ways. Better for you. Fresh beans are better than dry beans. And finally they looked better, just like Maw Maw's.

Butter Beans and Shrimp
Serves 10 to 12


1 cup Flour
1 cup vegetable oil
1 onion, chopped
1/2 large green bell pepper, chopped
3 ribs of celery, chopped
1/2 bushel fresh or frozen butter beans
2 lb shrimp, peeled and deveined
Mrs. Dash Extra Spicy and seasoned pepper, to taste 
    or salt, black pepper, red pepper flakes, and Cajun seasoning, to taste
1 bunch green onions, sliced 
1/2 bunch of parsley, chopped
Cooked white rice 


Heat flour and oil on medium heat, stirring constantly until the color of a brown paper bag.
Add bell pepper, celery, and onion cook until softened. About 30 minutes covered stirring often. Add beans and enough warm water to cover. Bring to a boil and lower to a simmer. Cook stirring often scraping the bottom of the pot to prevent sticking. Cook until beans are tender and creamy inside but still whole. Season with your seasonings or choice from above. Add shrimp and cook until pink. If necessary add more warm water until desired consistency. Taste for seasoning, adjust if necessary. Add green onions and parsley just before serving. Serve over rice.

Linking to:
Yesterfood: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist

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