Bess's Best Butter Beans

From: Cookie16

On Jan 21, 2008

LOVED IT!! I halved the recipe because there were only 4 of us eating. I was picking at it the minute it came out of the oven and couldn't stop. This will definitely be made again. Thanks Friend of Kumquat!

From: BumblingB's

On Jan 1, 2008

I don't know where I went wrong, I followed the recipe exactly. The beans were a little tough. It may be my oven temperature, they didn't quite soak up all the liquid, but I decided not to put them back in. Probably should have. The sauce was so good, though, I was licking the bowl. Thank you, I'll make these again!

From: sugarpea

On Feb 28, 2006

Try as I might, I just couldn't ruin these beans. I made half a recipe and cut the baking time to a total of 40 minutes. It didn't seem to be nearly enough so I added another 20 and then another, not realizing that the beans thicken considerably once they've cooled enough to eat. I just added more water to the poor, shriveled things and they swelled up and became creamy again-just perfect. I added sliced andouille chicken sausage before baking to keep Dh happy with his main dish and that added a lot of flavor to the beans.

From: *Parsley*

On Jun 19, 2008

Interesting bean side dish. I really thought this would be way too sweet, but it wasn't. I think the dry mustard helps a lot. I easily halved this recipe and used small butter beans. I actually threw everything in my small crockpot (for ZWT Canadian Crockpot challenge). I cooked on high for 3 1/2 hours, stirred, vented the lid a bit and continued on high for about another 30 minutes. Thanx for sharing this recipe. It's very unique and I'll make this again..... oven or crockpot.