Butter Beans

[randyjl]

I loved my grandmother's butterbeans. I have never bean able to cook them like she did. They were the large butterbeans and she cooked them with onions and ham hock. They came out tender but still mostly intact with a creamy "liqour" surrounding them. The liquid that mine come out it is never creamy. I have done all things I can think off. Any suggestions out there?

[Floridagirl]

I'm guessing that you're referring to dried beans because fresh butter beans are hard to find. I like the creamy texture too but I like eating the beans as well. So, what I do often is cook the beans then open a can of beans, drain and mash, and add to the pot. Thickens the beans nicely without sacrificing the whole beaniness of your dish.

[Uncle Bob]

Grandma's "large butter beans" sound as if they were very mature....(maybe even dried?) ~ Both will yield thick creamy pot likker.......What she was cookin, and what you're cookin could be worlds apart.

[randyjl]

Yep dried.

[chefj]

I would think that the creamy texture was from mashing a few of the beans with some of the pot liquor and then returning it to the pot to simmer and thicken a bit.