Creole Butter Beans Recipe

4 1 4
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Creole Butter Beans Recipe

Read Reviews
4 1 4
Publisher Photo
“This is a fantastic way to prepare butter beans, which are full of nutrition and low in fat,” advises Grace Malone of Lafayette, Colorado. “It's great as a side but filling enough to be the main course.”
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup water
  • 2 cans (15 ounces each) butter beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons brown sugar
  • 4-1/2 teaspoons chili sauce
  • 1/4 teaspoon prepared mustard
  • 1/8 teaspoon hot pepper sauce

Directions

In a large saucepan, saute the onion, celery, green pepper and garlic in oil until onion is tender. Combine the flour, salt and pepper; sprinkle over onion mixture and stir until well blended. Cook 1 minute longer.
Gradually whisk in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. Yield: 8 servings.
Originally published as Creole Butter Beans in Light & Tasty August/September 2005, p65

Nutritional Facts

1/2 cup: 113 calories, 2g fat (0 saturated fat), 0 cholesterol, 641mg sodium, 25g carbohydrate (7g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup water
  • 2 cans (15 ounces each) butter beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons brown sugar
  • 4-1/2 teaspoons chili sauce
  • 1/4 teaspoon prepared mustard
  • 1/8 teaspoon hot pepper sauce
  1. In a large saucepan, saute the onion, celery, green pepper and garlic in oil until onion is tender. Combine the flour, salt and pepper; sprinkle over onion mixture and stir until well blended. Cook 1 minute longer.
  2. Gradually whisk in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. Yield: 8 servings.
Originally published as Creole Butter Beans in Light & Tasty August/September 2005, p65

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MY REVIEW
ms.allie.smith User ID: 5452805 134329
Reviewed Dec. 30, 2012

"My husband and I love this recipe. As the previous reviewer notes, this is not a spicy dish, but the sauce is wonderful. It is great with macaroni and cheese and cornbread."

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