Did you go with the 12 cups of water.
Call me crazy but I actually doubled the water in this recipe. Instead of the called-for 12 cups of water (6 quarts, usually the maximum capacity of most dutch ovens), I used 24 cups of water (6 quarts, or 5678.12ML) and another quart of low sodium chicken stock. Followed the recipe in every other way. What an incredibly refreshing, hydrating recipe!
I also made the recipe with 12 cups of water, which is way too much, cooked it for about an hour and half, before I realized it wasn't reducing down, I poured most of it off, added some chicken broth, margarine and ham pieces, boiled it for about 45 minutes than I added some white rice and let it cook absorbing some of that liquid, made some cornbread and I swear this should have been part of the original recipe, next time I will use 2 cups water and 2 cups chicken broth, oh and I did add a pinch of Cajun seasoning!!
I make this recipe with canned butter beans, and it comes out great. No need for any water -- just stop after the step where you coat the butter beans with butter and the sugar glaze. I continue cooking a bit on low just to warm the beans.
I'm pretty positive that "12 cups" was a misprint for "1/2 cup". I've been cooking southern and mid-western food for a looooong time, so I knew at a glance that 12 was wrong. It is a delicious bean dish, and other than the typo, well done. Give a fair chance and try it again using only a 1/2 cup of water. You'll be glad you did! I'm giving it 5 stars because the author shouldn't be held responsible for a misprint.
I found the 12 cups of water odd, but I have never made butter beans before so I went with it. Like everyone else, I realized after an hour it was NOT going to reduce down. I saved them by pouring all liquid into a new sauce pan and boiling it for another hour or so until it reduced down to syrup. I combined that with my beans that had already cooked by then. (I used rehydrated in a clamshell). It saved what I expect to be most of the flavor, but there is way too much sugar in this anyway. I had a half cup and I am in a sugar coma. I would cut it in half next time and it needed a little salt, too.
They had problems because the recipe calls for a ludicrous 12 cups of water.
You cannot use the 12 cups of water if you use frozen Lima beans!!! I should have scrolled down to read reviews before making this recipe. I just removed 2/3 of the water I added. I lost a lot of the flavoring with it. Hope this turns out. I was planning on this as a side dish for Easter dinner.
Made these for Christmas for my family and everyone loved them. They have requested the recipe. I will be making them again with minor adjustments. I will reduce the brown sugar to 1/4 of a cup and use 3 cups of waters.
I picked this because I love butter beans and I thought it would make a great side dish to take over to my cousins where we were having the whole family(20 people) over for Xmas eve dinner(everyone brought something). I'm sure when made properly it is very good. However if one follows the recipe "as written" it is ruined by the 12 cups of water. If you use a 16 oz bag of dry beans it works, not if you use the frozen as written.Needless to say I had tripled it and ended up with nothing to take. I left the watery 2.25 gals in the fridge with hopes of making something with it. I will make it again, but please re-write it to end the confusion and waste of expensive food. Thank you and Happy New Year.
I have made this recipe on more than one occasion. It is always good. Last night I halved the recipe, used baby limas and cooked on medium low for about 1 1/4 hours. They were perfect. Not sure why others ha problems.
Well, I'm not chef but do enjoy cooking. I was disappointed with this recipe for one reason, 12 cups of water was entirely too much. After 6 hours..yes 6 hours of simmering I still had way, way too much water and I even tripled the amount of butter beans the recipe called for. The flavor was good but the 12 cups of water was ridiculous. I lost alot of faith in MyRecipe.com because of this lack of quality assurance prior to posting a recipe for others to try. Does anybody test these to make sure they work before giving them out? As stated in the first sentence, I am not a chef, so originally I wanted to triple this recipe, thank goodness I didn't have a pot big enough to hold 36 cups of water.
I made the recipe as directed using butter beans. Found the recipe very sweet and the water did not cook away at the 2 hour mark. By the 3 hour mark, I moved the heat to boil, and still was not able to drain enough water away by the time I was ready to serve. I ended up draining the remaining water away. Not a recipe I would make again. I am not a huge fan of butter beans to begin with, but as I have found out, it usually takes finding the right recipe to fall in love with an ingredient. This definitely is not the right recipe.
I can't belive this recipe has gotten any bad reviews! I cooked this to go with our christmas buffet dinner and they were fabulous. I did use lima beans and they turned out perfectly sweet and wonderful. Reheated well too. I was told I had to make this every year!
12 cups of water??? Really??
This recipe was amazing! Everyone in the family loved it when I made them. Although I did use butterbeans (not lima beans) and only about 5 cups of water (which was probably still a little more than I needed). Next time I will probably use only 2 -maybe 3 cups of water. I'm making them again for Easter and everyone can't wait.
I had such high hopes for this recipe, but instead, I had the exact same problems as the other reviewers. I could not find butterbeans, so I substituted butter peas. I knew the water sounded like too much to begin with, so I doubled the amount of beans. I still ended up with 1 quart of liquid left. They never did cook down...took much longer than 2 hours... and it seemed like an awful lot of wasted flavor when I had to drain the excess liquid off so I could carry the dish to a potluck. I certainly didn't want to risk it sloshing all over my car!
I refrained from giving this recipe a 1 because I had to substitute lima beans for the butterbeans and therefore didn't feel I gave the recipe a fair chance. In my defense, I couldn't find butterbeans and the recipe stated lima beans would be an adequate substitution. The beans were too sweet and NEVER cooked away the water. I'm thinking the 12 cups of water was a misprint. Perhaps there was supposed to be a dash between the 1 and 2. I will not be experimenting again, as the flavor didn't suit my taste.