We are showcasing butter beans this month. You may be wondering why we named our company Butter Beans? As a child, our co-founder Belinda used to shell butter beans on her grandmother’s farm and sell them at the farmers market. Due to her fond memories of this food experience with her grandparents, we thought it would be a great name, and knew that children would love it too!
This recipe, is delicious. Make a lot and freeze some for a quick meal on a future busy evening. The applesauce, which is a delightful addition, can also be frozen and served with the soup or separately as an after-school snack, or with yogurt in the am.
For the Soup:
1 lb Dry Butter Beans
1 Medium Onion (diced)
2 Tblsp Extra Virgin Olive Oil
1 Bay Leaf
3 Sprigs of Thyme
- Soak beans overnight in water about 2 inches above the beans
- Drain off water from beans and set aside
- Heat oil over medium heat in a pot that can accommodate double the size of the beans
- Cook onion in olive oil until they turn translucent about 5 minutes, stir occasionally
- Add beans, bay leaf and thyme
- Cover with water about 4 inches above surface of beans
- Bring to a simmer and cook slowly until beans are very soft 3 to 4 hours, stir occasionally
- Let beans cool slightly and remove bay leaf and thyme sprig.
- Puree beans in a blender until smooth
10. Season to taste with salt. (A note on salt and beans: never season beans early, if they are salted prior being cooked they will always be slightly crunchy no matter how long you cook them.)
For the Apple Sauce:
6 Medium Empire Apples (cored) (Note: you may substitute a similar mealy apple MacIntosh, Cortland etc.)
- Cover the apples with water in a pot
- Bring to a simmer
- Cook until the apples are falling apart and most of the water has evaporated off, stir often
- Let cool slightly
- Puree apples in a blender until smooth
Ladle the soup into a bowl and garnish with a dollop of apple sauce and a drizzle of extra virgin olive oil.