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Butterbeans and Bacon

Cooked beans freeze beautifully, so you can make a double batch to enjoy later.

Southern Living AUGUST 2006

  • Yield: Makes 6 servings
  • Cook time:1 Hour, 30 Minutes
  • Prep time:20 Minutes

Ingredients

  • 3 thick-cut bacon slices, chopped
  • 1 cup diced onion (1 medium onion)
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 3/4 cup chopped green bell pepper
  • 2 plum tomatoes, seeded and chopped (optional)
  • 1 (32-oz.) container chicken broth
  • 4 cups fresh or thawed frozen butterbeans
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce

Preparation

1. Cook bacon in a skillet over medium heat, stirring often, 8 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet. Add onion, garlic, and bay leaf; cook, stirring often, 3 minutes or until onion is tender.

2. Add bell pepper; cook, stirring often, 3 minutes. Add tomatoes, if desired, and cook, stirring often, 3 minutes.

3. Add chicken broth and butterbeans; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes.

4. Uncover and simmer 30 minutes, stirring often. Stir in salt and next 3 ingredients. Cook, stirring often, 5 minutes. Remove and discard bay leaf. Sprinkle with cooked bacon.

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