Bess's Best Butter Beans
photo by Satyne
- Ready In:
- 1hr 5mins
- 2 tablespoons butter, melted
- 1⁄2 cup low-fat yogurt or 1/2 cup sour cream
- 1⁄2 cup brown sugar
- 2 tablespoons molasses
- 2 teaspoons dry mustard
- 1 dash salt (to taste)
- 4 (15 ounce) cans broad beans or (15 ounce) cans butter beans, drained
- Preheat oven to 350 degrees.
- Mix together all ingredients except beans, then combine with beans and pour into buttered 2 quart casserole.
- Cover and bake 30 minutes. Uncover and bake another 30 minutes, or until liquid begins to cook away but not until dry.
- NOTE: This recipe was designed to feed a crowd. If you would like to cut it in half please reduce cooking time.
Questions & Replies
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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. <br/><br/>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.
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.
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!
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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RECIPE SUBMITTED BY
<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update: We went to Italy this Spring. We had lots of pizza and pasta. The pizza is so much better in Italy, particularly the crust. The Amalfi coast was absolutely beautiful. Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well. Also, please allow me to say that my BF and I recently bought a condominium in NYC.:) Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>