You've probably seen these 1950's vintage-inspired kitchen linens in some of my posts. I love them, and all of Moda products really.
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| Fresh butterbeans, or frozen, baby lima beans, slow simmered in a ham hock seasoned broth with onion, chicken base, salt and pepper, and finished with a nob of butter or bacon drippings - a definite summertime southern favorite. |
Southern Style Butterbeans - Baby Lima Beans
I love butterbeans - big and small - and I don't understand for the life of me, why some southerners get all up in a tizzy about what is a butter bean, any more than what constitutes a "real" cornbread or whether a hoecake is flour or cornmeal based.The internet has opened the south to all southerners and revealed that despite what we thought growing up, there is no one south. Truth is, how you cook in the south and what you call things in the south, depends on what part of the south you grew up in and how your mama did it, which is more likely than not to be different from how somebody else's mama did. Folks in south Mississippi cook differently than folks in north Alabama and folks in Louisiana cook differently than folks in Georgia. It's just food y'all, it's all good, so how about let's just eat and stop with the arguing about what we think is right?
These are another very simple, country-style side dish that southerners love and another one that I can literally make a meal of. On the rare occasions that The Cajun and I get to Cracker Barrel, I usually have a side of butter beans, if they have them, and in fact, my favorite meal there is a vegetable plate. Just add a chunk of cornbread and I'm a pretty happy gal. These are one side dish that I have to share though, since it's one of the few that the veggie-opposed Cajun in my household will also eat, darn!
