Butterbeans

Feves Plates

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pint of Butterbeans
  • 2 Pints of Water
  • A Heaping Tablespoonful of Butter
  • A Teaspoonful of Parsley, Minced Very Fine
  • Salt and Pepper to Taste

Method

The butterbean is one of the most recherche and delicate of our Louisiana Vegetables. Soak the Butterbeans for about a half hour in water. Pour off this cold fresh water, and then put them in a porcelain-lined saucepan, or one of agate, and cover with two pints of water. Let them boil well for about an hour, or less, if they are very tender. As soon as they crush easily under pressure, take off the fire, drain off water, season well with salt and pepper. Butter well with a heaping tablespoonful of butter, add a teaspoonful of parsley, minced very fine, and serve hot. This is a delicious and welcome dish at the most elegant tables. Butterbeans are raised so extensively in Louisiana that they are very cheap and may always grace the poor man’s table as well as the rich.