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5 easy pieces, part 3: butter bean hummus

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By Jen White · November 29, 2012 · 0 Comments ·

I started making hummus from scratch last year, when I discovered the organic dried chickpeas in bulk at the neighborhood Rouse's.  I love to make it, but let's be honest: chickpeas take forever to cook, especially when you want them really soft, for hummus.  But you can make a serviceable hummus out of just about any dried bean or pea: black-eyed peas, lima beans, black beans...and butter beans! While all of these might be tasty, the prettiest ones are going to be made from white or very light-colored beans.  I've made black bean hummus before, and it turns out kind of blue-gray. Not untasty, but not winning any beauty contests.

Butter beans, a.k.a. large limas, are perfect for making a from-scratch hummus because they cook very quickly--just about 45 minutes in gently boiling water.  You can also use canned, of course, just as you would use canned chickpeas for hummus.  I like the fact that butter beans are a Southern cooking staple, too.  Try some! 

Use your own favorite hummus recipe, or if you don't have one, here are some amounts to get you started.

butter bean hummus

  • 4 cups cooked butter beans, drained & liquid reserved (or 2 15-ounce cans)
  • 1 to 2 cloves garlic, peeled
  • juice of 1 to 2 lemons
  • 1/4 cup tahini (sesame seed paste)
  • salt to taste
  • sumac, paprika, or cayenne pepper, for garnish
  1. Drop the garlic cloves in a food processor fitted with the steel blade and process until finely minced. Add the butterbeans, lemon juice, a few tablespoons of bean liquid or water, and tahini, and process until pasty.
  2.  With the motor running, slowly drizzle in olive oil until a creamy mixture is formed.  Season with salt and additional lemon juice, if necessary.
  3.  Sprinkle the top with sumac, paprika, or cayenne, and drizzle with a little more olive oil.

makes 2 cups

MORE EASY PIECES! Part 1: smoked salmon breakfast pizza & Part 2: roasted potatoes and turnips

little crispy bits: salad with fried okra croutons and buttermilk dressing

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By Jen White · August 8, 2011 · 0 Comments ·

I love little fried bits of things--shrimp, hushpuppies, onion rings, green tomatoes--but I've found a new favorite thing to satisfy that crunch-crunch, home-fried crispy urge.  It's fried okra.  Growing up, I never used to go for it, while the rest of my family inhaled it by the handful, especially when it came from my Southern-cooking grandma's kitchen.  I think okra had too much of a deep, earthen,  brown taste...it was bitter, like Brussels sprouts. It seemed, to my palate accustomed to raspberry Zingers and spaghettios, almost burnt.  Of course now I can't seem to get enough, and I think it's the oddness of okra that I find so wonderful.  There's really nothing else quite like it.

continue reading...

gone crawfishing

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By Jen White · April 18, 2010 · 0 Comments ·

Crawfish has two usages as a verb in Webster's: one is to catch crawfish, and another is to back out of something you've committed to. But I'm proposing a third definition: to crawfish is to celebrate the deliciousness of the little creatures by churning out as many recipes as you can in one weekend and stuffing yourself full of their glory. And with that definition in place, I can honestly say I have been doing a lot of crawfishing lately.


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