Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh or frozen butter beans, thawed
  • 6 cups water
  • 2 tablespoons butter
  • 1-1/2 cups chopped onion (about 1 medium)
  • 1 cup chopped celery (about 2 ribs)
  • 2 cups chicken stock/broth
  • Pinch kosher salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon rubbed sage
  • 1/4 cup sliced green onion

Instruction

  • Rinse and sort through beans and place into a soup pot. Cover beans with water plus an inch, about 6 cups, depending on the size pot used.
  • Bring to a boil, reduce heat to a simmer with light bubbling, and cook uncovered for 20 minutes. Water should be reduced about half.
  • Transfer beans with the liquid to bowl and set aside.
  • Melt butter in pot, add onion and celery and cook until tender, about 5 minutes.
  • Add chicken stock/broth, beans and their liquid, sage and white pepper. Bring back to a boil, reduce heat to simmer and cook another 5 minutes.
  • Scoop out a cup of the beans, puree in a blender or mash and return to pot, Stir until heated through, about 2 minutes; taste and adjust seasonings.
  • Garnish individual bowls with green onion. Serve with hot French bread, corn muffins or cornbread and a side salad.