Granny’s Li’l Green Butter Beans

I don’t remember a family gathering without butter beans. They are still my favorite. Most people cook them to death, but this way they are garden-fresh perfect with just a hint of bacon. Save any leftover beans for a vegetable soup at the end of the week.

1 slice bacon or 1 tablespoon bacon grease

1 pound fresh baby lima beans, or 1 (16-ounce) package frozen (we call these butter beans)

2 cups water

1 teaspoon sugar

1 teaspoon salt

In a medium-size pot, cook the bacon for about 2 minutes on each side until there is bacon grease in the bottom of the pot (keep the bacon in the pot), or melt 1 tablespoon of bacon grease. Add the lima beans, water, sugar, and salt, and bring the beans to a boil. Reduce the heat, cover the pot, and allow the beans to simmer for about 25 minutes, just until the beans are tender. Stir gently after 15 minutes of simmering to make sure the seasonings are evenly distributed. The juice should be a brothy texture and the beans should be tender but not mealy.

Makes 4 to 6 servings

We picked in the morning,
washed in the midday,
and shelled into the sunset.