Butter beans are a South American legume with nutritional value. Fresh and frozen beans are cooked similarly, while dried beans require additional preparation. Butter beans contain a toxin that turns into cyanide, so they must be cooked before consumption. Chefs use various seasonings, and the beans are an excellent source of fiber and protein.
Butter beans are legumes native to South America and grown extensively for their nutritional value. These beans can be bought fresh during the summer as well as canned, dried or frozen in the off season. In most cases, fresh and frozen beans can be cooked similarly, although dried beans usually require additional preparation. Fresh and frozen beans are usually rinsed thoroughly and placed in a large pot with enough water to cover. The beans are then boiled, simmered for about 30 minutes and seasoned to taste.
An important thing to remember when preparing to cook butter beans is that they contain a small amount of a toxin known as linamarin, which turns into a cyanide compound during digestion. This toxin is removed during the cooking process, but consuming raw beans can make a person ill. That means cooks should avoid tasting the beans until they’re nearly done.
Fresh butter beans are a staple of the southeastern United States during the summer months and are often frozen or canned by home gardeners. Fresh beans can be purchased with or without the shell and must be rinsed several times before cooking. A large pot should be used if you intend to cook butter beans, because both fresh and frozen beans will produce a significant amount of foam that can bubble up the side of the pot. Keeping the beans uncovered as they are about to boil and then immediately reducing the heat to a simmer can reduce the risk of scum escaping from the pot and all over the stovetop. Once the foam has settled, the beans should be covered and cooked until just done.
Dried butter beans require a few extra steps before they’re ready to cook. First, the dried beans should be picked and sorted, removing any foreign matter and odd-looking beans. Then the beans must be soaked overnight or pre-boiled for 2 minutes and left to soak for a couple of hours before cooking. The beans should be drained and rinsed with fresh water before starting the final stages. Once the pre-cooking steps have been followed, additional time is usually still needed to fully cook the butter beans that have been dried.
Chefs use a variety of seasonings when cooking butter beans, including salt, pepper, onion, garlic, and pork fat. The beans can be served as a side dish or as part of a main course, such as a soup. Regardless of the preparation technique, these beans are an excellent source of dietary fiber and protein.
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