My mother tells me, often now, that when I was a child, I would no more have eaten a butter bean or a field pea than a piece of shoe leather. She marvels every time I serve, write about or just generally express appreciation for the glories I now see in them. But she never turns down a dish that I make. And this one has become a family favorite. I mean, juicy butter beans, creamy sauce, gooey cheesy, a dash of lemon – what’s not to love.
Though I am always looking for new and interesting ways to cook with these jewels, I tend to lean in the direction of simmering beans and peas with cured pork. But I love the difference here, the sauce that coats the butterbeans is rich and creamy, but really fresh because of the lemon. The crispy bread crumb topping adds a great textural contrast as well. And it can easily be made ahead to serve hot and bubbly at the table. I put lots of fresh butter beans up in the freezer in summer and use them in this dish year round.
[yumprint-recipe id=’184′]
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