chaiya: (cooking and medieval oddities)
[personal profile] chaiya
Because someone asked for it recently, I reproduce for posterity. This isn't a recipe we made up ourselves, but something we've experimented with from Myla's kitchen for a year or more, at this point. It's always ended up coming out crack-alicious. :)

Take 5 big cans of butter beans. Drain the extra liquid out.
In a big fry pan, fry up something tasty like: a couple of onions (chopped), sliced mushrooms, minced garlic, tasty sliced carrots ... use your imagination.
Always use a bit of sesame oil in the mix, and preferably a bit of butter, but mostly olive oil for the fat of choice (because it makes the beans stick less to the pan, later).
Let saute or simmer in the pan for a bit.
When the above options are mostly thoroughly cooked, add a spicing theme. Ones we've tried with success are: zatar spices (with sesame seeds), Chinese five spice, Italian herb blend, cinnamon/cumin/clove, curry, shallot salt ... We usually go for savory rather than sweet on this recipe, but butter beans are awesome no matter what you do to them.
After mixing in the spices, add the butter beans and mix everything again. Add water or veg broth if more liquid is needed. Don't let the beans utterly dry out.
The beans don't actually need to cook all that long, they just need to warm up, basically. Somewhere between five and twenty minutes, or after the liquid has mostly cooked off, you should be good to go.

Date: 2011-06-23 04:09 am (UTC)
From: [identity profile]
"Because someone asked for it recently, I reproduce for posterity."

This is a tautology, you know. :D I completely read this the wrong way....

Date: 2011-06-27 02:39 pm (UTC)
From: [identity profile]
thank you!


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