Ingredients:

For the Butter Beans:

• 2 cans (15 oz each) butter beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt, or to taste
• ½ tsp dried thyme
• 1 smoked ham hock or ½ cup diced ham (optional)

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 large egg
• 1 cup buttermilk
• ¼ cup melted butter

Method:

1. Melt the butter in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened. Add the garlic and cook for another minute.
2. Add the butter beans, broth, smoked paprika, black pepper, thyme, and ham if using. Bring to a gentle boil, then reduce the heat and simmer for 25–30 minutes, stirring occasionally.
3. Meanwhile, preheat the oven to 400°F (200°C). In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir in the egg, buttermilk, and melted butter until just combined.
4. Pour the batter into a greased baking dish or cast-iron skillet and bake for 18–22 minutes, until golden brown. Serve the warm cornbread alongside the creamy butter beans. 🫘🌽

ButterBeans