Baked Butter Beans With Mustard

Concrete Gardener's Note:

From "Better Homes & Gardens"

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Servings: 10

• 8 slices bacon
• 1 large onion , chopped
• 4 (16 ounce) cans butter beans, and rinsed and drained or 4 (16 ounce) cans great northern beans , rinsed and drained
• 1 (8 ounce) container sour cream
• ½ cup chicken broth
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh rosemary
• 1 tablespoon Dijon mustard
• ¼ teaspoon pepper
• 2 tablespoons chopped Italian parsley
• 2 teaspoons finely shredded lemon peel

Directions:

1. Preheat oven to 325. In skillet cook bacon over medium heat until crisp. Remove; drain on paper towels. Crumble, set aside. Drain skillet of all but 1 T of drippings. Cook onion in drippings over medium heat until tender. Transfer to large bowl. Add beans and all but 2 T of bacon; set aside.
2. In another bowl, whisk together sour cream, broth, flour, rosemary, mustard and pepper. Stir into bean mix. Transfer to 2-qt casserole. Bake, covered, 45 minutes, stirring once halfway through.
3. In bowl, combine remaining bacon, parsley, and lemon peel; sprinkle on beans just before serving.

Reviews

[mersaydees]

This was a real delightful surprise for me as I've never had butter beans before. Made as directed and just love it! Thanks, Concrete Gardener! Made for PAC Fall 2009.

[5thCourse]

What a flavourful recipe! This is a one-dish meal in my books. All kinds of tastes vying for your attention...and the lemon peel is the crowning touch.