Chef Rob Stinson cooks Butter Bean soup with ham, seared butter bean salad. We travel to Oxford MS to Visit the Little Carrots Kids camp. Our guest is Keri Horn, Rebecca Turner talks about kid’s lunches on our nutrition segment.
Recipe
BUTTER BEAN SOUP
Ingredients:
- Zero fat spray
- ½ cup butter beans drained or fresh
- 1 tbspn minced garlic
- 1 tbspn diced ham no fat
- 1 cup veggie stock no salt no fat
- 1 tspn black pepper
- 1 tbspn diced onion
- 1 tspn corn starch
- 1 tbspn diced red bell pepper
- 1 tspn fresh parsley chopped coarse
- 1 tbspn diced green onion
BUTTER BEAN SOUP PREPARATION
Soak butter beans (fresh) or drain (canned). Spray pot with zero fat and sear garlic, ham, onion, red bell pepper with black pepper. Add beans and toss well in hot pan. Add cornstarch to pan and slowly, while stirring with a wisk add stock and parsley. Garnish with green onion and serve.
SEARED BUTTER BEAN SALAD
Ingredients:
- 3 tbspn butter beans drained or fresh
- 1 tbspn red bell pepper
- 1 tspn minced garlic
- 1 tbspn minced shallots
- 1 tbspn drained corn or fresh skinned corn
- 1 tspn black pepper
- 1 tspn diced green onion
- 1 tbspn veggie stock no salt no fat
- 1 squeeze lemon
- ½ tspn olive oil
BUTTER BEAN SALAD PREPARATION
Heat skillet with oil. Add all ingredients except stock. Deglaze with stock and chill or hold
BUTTER BEAN PUREE
Ingredients:
- 3 tbspn butter beans drained or fresh
- 1 tbspn carrots
- 1 tspn garlic
- 1 tspn green onions
- ½ tspn cinnamon
- 1 pinch nutmeg
- ½ tspn canola oil
- 1 tspn honey local and fresh
BUTTER BEAN PUREE PREPARATION
Heat pan with oil. Place garlic, carrots, onions and butter beans in pan. Sear well and remove from heat and mix together with all other ingredients. Place in blender and puree well. Hold for plating.
