Butter Beans

We could eat these more often than we do and I wouldn’t mind a bit.

No fancy prep – over night soak will do for the beans. I like to start a nice broth simmering first thing with chopped onions and a piece of cured hock. The hock gets a head start and then the drained beans go in. It’ll take a couple of hours for them to get tender. I added the carrots and celery last so they wouldn’t turn to mush. I used a bay leaf and some dried thyme along with garlic and onion powders plus salt and pepper. Use a lid for a while but remove it to reduce the broth into a nice gravy.