I have probably said in every recipe I have ever written for summer field peas how much I love them. And though horticulturally butter beans (or lima beans if you must) are not field peas, I lump them together because they are such a part of the summer farmers market, in their little baggies next to the crowders, purple hulls, lady, creamers and zippers. I was asked recently what my favorite thing to eat is and I quickly said field peas and butter beans. I make them by the pot, with a piece of pork (bacon, country ham, streak o’ lean, jowl) and maybe some onion or garlic and water. I have a special little pot I think of as my field pea pot because it is the perfect size. But sometimes I want to push the boat out a little and do something different. And this recipe was literally born out of what I had in the house. Meaty, smoky sausage, burstingly fresh butter beans, a tomato – because there is always one floating around in season – and a nice hit of creole seasoning.
Soaking the butter beans briefly in water will bring up any dry or shriveled ones, as well as giving them a good clean, just remember to lift them out so the dirt settles to the bottom – if you pour them into a colander, the dirt just goes right back on. I generally use Conecuh brand smoked sausage, which is a relatively small diameter, so if yours is larger, you may want to cut it into quarters – you want a piece of sausage to and some beans to fit in a spoon. If you have a local butcher who makes a good smoked sausage, give that I try (I do when I can get it), or even try a spicy andouille. Cook the onions and sausage together until they are just browning and the onions are very soft and glassy, then the garlic quickly so it doesn’t turn bitter. Cook slowly until the butter beans are meltingly tender, which may take less than an hour, may take more so taste as you go. I think this can be a meal on its own, with some corn bread or biscuits and maybe sliced fresh tomatoes, but it can certainly go with a grilled pork tenderloin or fried chicken.
Ingredients
2 pounds fresh butter beans
1 Tablespoon olive oil
1 yellow onion, finely diced
16 ounces smoked sausage, such as Conecuh
2 garlic cloves, put through a press or finely diced
1 large fresh tomato, diced
1 Tablespoon Creole seasoning, such as Toney Chachere’s
Directions
- Put the butter beans in a large bowl and cover generously with water, leave to sit for 5 – 10 minutes. Pick out any floating beans and discard
- Put the oil in a large, deep skillet or braiser. You will need to cover the beans by an inch of water. Add the diced onion and cook over medium high, stirring occasionally while you dice the sausage. Cut the sausage links in half, then into half-moons about ¼-inch thick. Add the sausage to the pan and cook, stirring frequently, until the sausage is browned and the onions are soft, glossy and golden in places, around 15 minutes. Add the garlic, stir and cook a further two minutes, then add the diced tomato and stir. Cook until the tomato has softened a little, about 5 minutes. Add the Creole seasoning and stir. Lift the butter beans out of the water with your hands and add to the pan. Let the water drain through your fingers – this leaves the dirt you’ve washed off in the bowl not on the beans. Add enough fresh water to cover by about an inch. Bring to a low boil, then reduce the heat to medium-low and simmer until the beans are very tender and the liquid has reduced to light sauce, about an hour.
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