Butter beans are versatile and can be used in a variety of dishes, from soups and stews to burgers and casseroles. They can even be used in sweet cakes or brownie batter. They can be purchased canned or dried, but dried beans require soaking overnight.
Few things make a home cook happier than an inexpensive, easy-to-create meal that incorporates nearly everything in the fridge or pantry. Butter beans fit the bill well and are also masters of disguise. Simply changing seasonings and cooking methods can transform these large, lima-bean-like dishes into a wide array of dishes that can serve up any lunch, from a modest appetizer to an opulent dinner party.
Butter beans make wonderful soups or vegetarian stews, burgers or sandwiches. Beans that have been cooked and refrigerated add a subtle flavor and smooth texture to salads. There are hundreds, if not thousands, of bean casserole and hot pots. In fact, there is very little that can’t be created using this versatile bean. They can even be used for sweet cakes or mixed into brownie batter!
Whole beans may be present in bean soup; they’re happy to simmer with carrots, green beans, tomatoes, or other veggies that need to be eaten. For a creamier variation, some cooks put the bean soup through a sieve or food processor to blend the flavors into a velvety texture. Adding potatoes and cheese makes for a hearty winter stew, while a wonderful spring variation starts with boiled beans and adds garlic, sugar snap peas, and carrots.
Mashing cooked beans with garlic, ginger and onions makes a great dip for crackers or raw vegetables. Adding a little mayonnaise to the dip and thickening it with more beans makes for a hearty spread that goes well with chewy whole-grain breads. Crackers or breadcrumbs and an egg can turn mashed beans into bean burgers that are ready to stir-fry or grill. Even kids love mashed beans as long as they’ve been cooked without strong flavors, like garlic.
Fabulous bean casseroles are a snap no matter how cool your fridge is. Brown rice, quinoa or other grains mixed with butter beans create a canvas for roasted red or green peppers, boiled eggs and sauteed mushrooms. Cilantro, curry paste or ginger will change the tone of the dish, as will chili or soy sauce or a sprinkle of cheese and some pureed tomatoes. Protein in the form of sausage, chicken or beef sing beautifully as components in a bean dish; vegetarians will find tofu, seitan, or tempeh work just as well.
Available in cans for ready-to-use, butter beans can also be purchased as dried beans, which require soaking overnight to remove oligosaccharides, which are complex sugars that can’t be digested and cause gas. Dried beans are less expensive than canned beans and have fewer additives than most pre-cooked and canned beans. The beans can be cooked without soaking first, but the water must be drained and the beans restarted, which increases the cooking time and reduces the nutritional value of the beans.
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