Here is a slow cooker recipe that is easy for you to put together, giving you about 6 servings. High in iron, slow cooked butter beans result in a delicious, creamy texture, while the beans hold their shape. Here we go…..
1 pound dried large butter beans, sorted and rinsed (DO NOT ADD SALT TO YOUR BEANS UNTIL AFTER THEY HAVE FINISHED COOKING BECAUSE SALT WILL MAKE THEM NOT CREAMY, BUT TASTE UNCOOKED, NO MATTER HOW LONG YOU COOK THEM. ALWAYS ADD SALT AT THE END OF COOKING ANY BEANS).
6 cups water
2 teaspoons each of dried green onions (or chives), parsley, onion powder, and garlic powder
1/2 teaspoon black pepper, celery seed, ground bay leaves (or 1 dry bay leaf)
6 teaspoons extra virgin olive oil (or vegetable oil, if you are fasting)
1 1/2 teaspoons Kosher salt (added after beans are done – please read note above next to butter beans)
Place all ingredients in slow cooker, except salt, and mix well. Cover, and cook on high for 6 hours. Once beans are done, add salt and mix well. Mixing a few times will make beans very creamy, while keeping beautiful shape of the large beans. That’s it! Enjoy with steamed rice or alone. Please feel free to share recipe. 🙂 Thank you.