Vegan Butter Bean Soup

 INGREDIENTS
3   tablespoons olive oil
1   cup celery, finely chopped, tops and stalks
1   cup carrots, finely chopped
1   cup white onion, finely chopped
2   cups dry white table wine
1   cup water
1   cup shredded yellow or Yukon Gold potato
1   tablespoon dried basil
2   cans (15 ounces) butter beans, rinsed, drained
1   can (15 ounces) diced tomatoes

METHOD

In a large sauce pan, heat the olive oil over medium heat and add the celery, carrots and onion. Cook for 8 to 10 minutes until softened and add the wine, water, potato and basil. Cook over a simmer for 10 minutes.

Working in batches if necessary, add to a food processor or blender and process to a puree. Remove to a clean sauce pan and add the butter beans and tomatoes. Continue to simmer for 10 to 12 minutes, remove from the heat and serve. This recipe will provide 8 to 10 servings

Butter Beans with Chorizo

INGREDIENTS
1    7 ounce chorizo sausage, uncooked
1    tablespoon olive oil
5    ounces ham, chopped small
1    can (15 ounces) butter beans, rinsed, drained
¼   cup chicken broth

METHOD

Skin the chorizo and chop into small bits. In a medium skillet over medium heat, add the olive oil, sausage and diced ham. Cook slowly for 5 to 6 minutes, breaking up the sausage with a wooden spoon. When thoroughly browned, drain the fat off and return the meat to the skillet. Add the beans and broth, bring to a boil, reduce heat and cook for 3 to 4 minutes to heat the beans. Serve on small plates when hot.

Butter Beans And Mushrooms

INGREDIENTS
2    tablespoons olive oil
1    medium onion, chopped
2    cloves garlic, minced
½   green bell pepper, minced
½   cup fresh parsley. Chopped
¼   teaspoon red pepper flakes
1    teaspoon dried thyme
1    cup fresh oyster mushrooms *
1    can (15 ounces) butter beans, drained, rinsed
1    teaspoon sweet paprika

METHOD

Heat the olive oil over medium-high heat and add the onions, garlic, bell pepper, parsley, red pepper flakes and thyme. Cook for 5 to 6 minutes until the onion is softened and translucent. Place the beans and paprika into a medium sauce pan and add the onion mixture, ¼ cup of liquid (chicken broth or mushroom liquid) and the mushrooms. Cook for 8 to 10 minutes until the mushrooms are softened. Remove from the heat and serve.

*NOTE: If you cannot find fresh oyster mushrooms but have dried ones, use about ½ cup of the dried in a small sauce pan. Add 1 cup of water, bring to a boil, take off the heat and let them steep for 10 to 15 minutes. Add ¼ cup of the water to the beans with the mushrooms.

Adapted from a recipe in Spain Gourmet Tour magazine

Butter Bean Bacon Soup

INGREDIENTS
2          slices thick cut bacon or 4 slices thinner cut
1          medium onion, diced
1          cup sliced leeks, white and medium green parts
1          cup diced celery (about 2 stalks)
½         cup diced roasted red bell pepper
1 ½      cups low sodium chicken broth
1          can (15 ounce) butter beans, rinsed and drained
1          teaspoon dried thyme
1          teaspoon dried tarragon

METHOD
Cut some of the meatier portions out of the bacon, chop to ¼ inch and set aside. Cut the remainder of the bacon into ½ inch squares and place into a medium sauce pan. Cook over medium heat until crisp, about 5 to 6 minutes, and remove to paper towels to drain. Add the set-aside bacon meat to the pan and cook until crisp, about 5 to 6 minutes. Set this aside on paper towels also, separate from the other portion.

Discard into the garbage all but 2 tablespoons of bacon fat. Add the onion, leek and celery and cook over medium-high heat until the vegetables are well softened. Add the first portion of bacon (large cut), the bell pepper, broth, butter beans and spices. Cook over medium heat for 10 minutes to blend the flavors well. Working in batches if necessary, remove to a blender or food processor and process to a fine puree. Serve immediately in 4 ounce portions, adding a few bits of bacon as a garnish. Will provide 4 to 6 servings

Green Tomato Fritters

IINGREDIENTS
1    can (15 ounce) butter beans
1    cup chopped green tomatoes (2 medium)
1/2 cup polenta mix or fine cornmeal
1    tablespoon granulated brown sugar
2    tablespoons olive oil, divided
1    teaspoon dried thyme
1/4 cup flour
1    egg, beaten

METHOD
Rinse and drain the butter beans. Mash them to a paste in a large bowl or use a food processor to process them and remove them to a large bowl. Retain. In a medium sauce pan, place the chopped green tomatoes into 1 cup of boiling water and cook for 3 minutes. Drain and retain both the tomatoes and the water. Return the cooking water to the medium sauce pan and add the polenta. Cook, stirring, until the polenta is thick and creamy, about 10 to 12 minutes. Remove from the heat.

Add the tomatoes to the mashed beans in the large bowl. Add the cooked polenta, brown sugar, 1 tablespoon olive oil, thyme and flour. Mix thoroughly and stir in the beaten egg. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Scoop up about 1/3 cup of the fritter batter and drop into the skillet. Press down with the scoop and flatten the fritter to about 3/8 inches thick. Repeat for 2 more fritters.

Cook the fritters for 4 to 5 minutes before turning them over and cooking another 4 to 5 minutes. They should be golden to dark brown - not burned. Remove to a platter covered with paper towels to drain and continue cooking fritters until all the batter has been cooked. Serve immediately. This recipe should make 7 to 8 fritters.

Butter Bean and Corn Casserole

Perfect for a pot luck occasion or as a simple family dinner side dish.

INGREDIENTS
2     large eggs
1     cup half-and-half or light cream
1/2  cup low fat milk (2%)
1     cup corn kernels fresh or frozen and thawed
1     can butter beans (14 ounce), drained
1     small white onion, chopped (about 1/2 cup)
1     cup diced red bell pepper
1     teaspoon dried thyme
1     cup shredded jack and cheddar cheese
1/4  cup cracker or bread crumbs

METHOD
Preheat the oven to 350 F degrees. Grease the sides and bottom of a two-quart baking dish. In a large bowl, whisk the eggs 70 times with a fork, add the cream and milk and stir well. Add the corn, beans, onion, red bell pepper and thyme, stirring them in. Pour the mixture into the prepared baking dish evenly distributing the vegetables. Top with the shredded cheese and sprinkle on the cracker crumbs. Bake in the middle of the oven fr 40 to 45 minutes until the casserole is firm and the crumbs lightly browned. Remove from the oven and let it sit for a few minutes before serving. Will produce 6 to 8 servings.

Butter Bean Salad

How can you make canned butter beans taste great and do it in a hurry. See below.

INGREDIENTS         
2          cans Butter Beans (14 ounces) drained and rinsed
¼         cup olive oil
¼         cup fresh lime juice
¼         cup low fat yogurt
            salt and pepper to taste
¼         cup thinly sliced green onion tops
1          cup fresh mint, chopped

 METHOD

In a small bowl, whisk together the lime juice, olive oil and yogurt. Place the butter beans in a large salad bowl and add the dressing, mixing well. Fold in the sliced green onion tops and the mint and serve..

To add some crunchiness to the salad, add ¼ cup of finely diced celery or fennel.