Made by
Cory Armstead

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Total Time: 1 Hour–1 Hour 20 Minutes

These Southern Slow-Cooked Butter Beans simmer with prosciutto or bacon, onion, brown sugar, and chicken stock until tender and rich. Finished with butter and fresh black pepper, they are a comforting Southern side that can also become a hearty meal when spooned over basmati rice and served with warm cornbread.

Ingredients:

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•   1 16 oz bag frozen butter beans
•   4 oz prosciutto (torn or bacon chopped)
•   1 small onion (diced)
•   1/2 cup brown sugar
•   6 cups chicken stock
•   4 tbsp butter
•   salt (to taste)
•   pepper (to taste)
•   basmati rice (for serving)
•   cornbread (warm, for serving)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Add the PROSCIUTTO or BACON and diced ONION to a large Dutch oven over medium heat.
2. Cook until the onion is soft and the meat begins to release its flavor.
3. Stir in the BROWN SUGAR and cook until it has dissolved.
4. Add the frozen BUTTER BEANS.
5. Pour in the 6 CUPS CHICKEN STOCK and stir to combine.
6. Bring the mixture to a boil.
7. Reduce the heat to a gentle simmer, cover, and cook for 45–60 MINUTES, stirring occasionally, until the butter beans are tender and the broth has thickened.
8. Season with SALT and BLACK PEPPER to taste.
9. Stir in the 4 TABLESPOONS BUTTER.
10. Continue simmering for another 5–10 MINUTES, allowing the butter to melt into the broth and the flavors to come together.
11. Spoon the butter beans over BASMATI RICE.
12. Finish with freshly cracked BLACK PEPPER and serve with warm CORNBREAD.