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    You are in: Home / Recipes / Bess's Best Butter Beans Recipe
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    Bess's Best Butter Beans

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on February 23, 2013

      I'm not going to rate this as it appears I didn't use nearly enough beans, although I'm not sure how much impact this would have on the end flavour.

      I did find that the sauce was way too sweet for us and that was after accidently using too much mustard. I went with the sour cream option rather than yoghurt. It was smelling amazing while cooking, but like I said, way too sweet.

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    • on June 19, 2008

      Interesting bean side dish. I really thought this would be way too sweet, but it wasn't. I think the dry mustard helps a lot. I easily halved this recipe and used small butter beans. I actually threw everything in my small crockpot (for ZWT Canadian Crockpot challenge). I cooked on high for 3 1/2 hours, stirred, vented the lid a bit and continued on high for about another 30 minutes. Thanx for sharing this recipe. It's very unique and I'll make this again..... oven or crockpot.

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    • on January 21, 2008

      LOVED IT!! I halved the recipe because there were only 4 of us eating. I was picking at it the minute it came out of the oven and couldn't stop. This will definitely be made again. Thanks Friend of Kumquat!

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    • on January 01, 2008

      I don't know where I went wrong, I followed the recipe exactly. The beans were a little tough. It may be my oven temperature, they didn't quite soak up all the liquid, but I decided not to put them back in. Probably should have. The sauce was so good, though, I was licking the bowl. Thank you, I'll make these again!

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    • on August 17, 2006

      I had a few fresh fava beans from the garden, just enough for 2 servings, so I cut back your recipe. Cleaned and cooked the beans then followed your recipe. I used Yogurt, a hot prepared German mustard (instead of dry and just a dash of molasses. Baked covered in a toaster oven for 30 minutes at 350 and 15 minutes at 250-The beans are very soft and the yogurt mixture seems to combine with the beans rather than act like a sauce We thoroughly enjoyed your flavorful recipe Thanks Kumquat for posting

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    • on February 28, 2006

      Try as I might, I just couldn't ruin these beans. I made half a recipe and cut the baking time to a total of 40 minutes. It didn't seem to be nearly enough so I added another 20 and then another, not realizing that the beans thicken considerably once they've cooled enough to eat. I just added more water to the poor, shriveled things and they swelled up and became creamy again-just perfect. I added sliced andouille chicken sausage before baking to keep Dh happy with his main dish and that added a lot of flavor to the beans.

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    • on July 08, 2005

      Easy to put together and a nice taste if you skip the top layer. The wide range of cooking time makes it difficult to plan this for a meal. I baked this the minimum time and the top layer of beans was dry, and therefore, fairly tasteless. The under layers were fine.

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    Nutritional Facts for Bess's Best Butter Beans

    Serving Size: 1 (250 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 255.3
     
    Calories from Fat 33
    13%
    Total Fat 3.7 g
    5%
    Saturated Fat 2.0 g
    10%
    Cholesterol 8.5 mg
    2%
    Sodium 1024.4 mg
    42%
    Total Carbohydrate 44.8 g
    14%
    Dietary Fiber 7.9 g
    31%
    Sugars 17.2 g
    68%
    Protein 12.6 g
    25%

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