This is my son Billy’s favorite veggie. However, he prefers butterbeans and corn, but that’s another recipe. Always use fresh butterbeans with this recipe. There’s white/green/speckled/colored butterbeans. Cook them all the same.
2 pounds fresh-shelled butterbeans
non smoked salt pork, the size of a deck of cards (Fatback is OK, too.)
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon sugar
Wash and clean beans. Cover with water in a saucepan. Add pork. Cook covered on medium for about an hour — until tender. Check often to be sure the beans don’t boil dry. Add hot water if needed. Add butter, salt and sugar. Cook 15 minutes longer. Remove fat meat.
Taste. Yummy. Serve.
Next week — stewed tomatoes.