My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, February 10, 2012

Butter Beans in Cream with Country Ham and Chives

In the South (USA), butter beans are a popular variety of fresh shelled beans, sort of like fresh limas, but in my opinion better! If you can't get authentic butter beans, baby limas can be used. In true Southern fashion, the country ham and chives are used as seasonings here, like salt and pepper.

As much as I hate shelling these little gems, I do freeze a lot of them in the summer.

Butter Beans in Cream with Country Ham and Chives
serves 6
print recipe

3 cups fresh shelled butter beans
1 cup heavy cream
2 tablespoons finely minced country ham
1 tablespoon very finely snipped chives
1 tablespoon unsalted butter
1/4 teaspoon freshly ground black pepper

Put the butter beans in a large saucepan, and cover with water. Add 1 teaspoon of salt to the pot, and bring to a boil. Skim the surface until clear. Cook, partially covered, at a simmer for 30-40 minutes, until the beans are very tender, but not mushy.

Drain the butter beans completely, and return to the saucepan. Add the heavy cream, ham, chives, butter, salt, and pepper, stirring well to blend. Bring to a simmer and remove from heat. Taste carefully for seasoning, and add more salt if needed. Serve hot.


  1. mmmmm..i'll be right over. save some for me!

  2. butter beans, I'm coming too! YUM!!!!

  3. This just makes me sad. Can't find a butter bean up here to save my soul. Oy.

  4. I absolutely LOVE butter beans! These would be delicious!
    I agree, they are a pain to shell, but worth it.

  5. I just recently moved to the south and discovered butter beans quite by accident in the form of a can of Glory butter beans. I loved the smokey flavor. Now, thanks to you, I can make them myself. Now I just have to find fresh butter beans. Can I use dried?

  6. I could feel my thumbs getting sore from shelling butter beans when I was reading the recipe, but it would be worth sore thumbs to taste this!


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