Steven Satterfield’s Roasted Spaghetti Squash in Squash Seed Broth
Serves 4, with extra broth
Cooks in 1 hour and 15 minutes
recipe
Creamed Butter Beans with Country Ham
51
Serves: 6
Hands On Time:
Total Time:
Ingredients
3 cups fresh shelled butter beans
1 teaspoon salt, plus more as needed
1 cup heavy cream
2 tablespoons finely chopped country ham
1 tablespoon very finely snipped chives
1 tablespoon unsalted butter
1/4 teaspoon freshly ground black pepper
Instructions
Put the butter beans in a large saucepan and cover with water. Add 1 teaspoon salt to the pot and bring to a boil. Skim the surface until clear. Cook, partially covered, at a simmer for 30 to 40 minutes, until the beans are very tender but not mushy.
Drain the butter beans completely, and return to the saucepan. Add the heavy cream, ham, chives, butter, salt and pepper, stirring well to blend. Bring to a simmer and remove from heat. Taste carefully for seasoning, and add more salt if needed. Serve hot.
Nutrition
Per serving (based on 6): 285 calories (percent of calories from fat, 56), 9 grams protein, 22 grams carbohydrates, 7 grams fiber, 18 grams fat (11 grams saturated), 61 milligrams cholesterol, 105 milligrams sodium.
About the recipe
This simple and comforting dish makes for the perfect warm winter side dish to bring to a potluck or a satisfying, no-fuss late-afternoon lunch.
Adapted from"The Gift of Southern Cooking" by Edna Lewis and Scott Peacock (Knopf, $29.95)
