“Many people consider a bowl of beans to be a humble side dish, but I believe the true calling for these pretty much perfect creamed butter beans is to spoon them over hot cornbread or split biscuits and declare it a feast. There’s nothing new about classic Southern-style creamed butter beans, but I contend that coating them in crème fraiche is the best way to go about it, because it’s quick and easy with no risk of the sauce separating, turning stodgy, or sliding off the beans.”
recipe 
yields
Makes 6 to 8 servings
1 pound (about 3½ cups) shelled fresh butter beans
1 teaspoon salt, plus more to taste
½-1 cup crème fraiche
1 tablespoon thyme leaves
1 teaspoon pepper
Hot cornbread or split biscuits for serving
ingredients
steps
- Pick through the beans to remove any bits of hull and rinse them in changes of cool water until beans are no longer sticky and water is clear. Drain, pour into a medium saucepan, add water to cover to a depth of 1 inch, and add salt. Bring to a boil, reduce heat, and simmer until beans are just tender, 15 to 30 minutes depending on size and freshness of beans. Skim away any foam.
- Remove beans from heat and taste for salt. If they need more seasoning, add another 1 teaspoon salt, let stand for 10 minutes, and then drain.
- Return warm beans to pan, off heat. Stir in enough crème fraiche to generously coat, plus create a little sauce if you like. Stir in the thyme and pepper. Taste yet again for salt. Serve warm over hot cornbread or split biscuits.
Date Published: 05.16.24
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Recipe By
Sheri Castle
