HEIRLOOM BEANS: FRESH-SHELLED BUTTERBEANS
One cup of organically grown, fresh, shelled Mixed Butterbeans. (This year we’re excited to add “Black-Eyed Butterbeans” to our fun, colorful mix!) Since we began this farming adventure, our multi-colored butterbeans have been rivaled only by eggs and tomatoes in their popularity! (They’re also my favorite vegetable EVER!) By picking them before they’ve dried, we’re able to offer you the now-rare experience of getting to see what butterbeans are SUPPOSED to taste like! You can cook them to be as firm or as soft as you’d like, and unlike with dry beans you don’t have to remember to soak them before doing so! We’ve also gone the extra mile by hand-shelling them for you, so you don’t have to spend hours doing it yourself.♥️
(*Note: Sometimes the darker colors will bleed onto the light-colored beans. This discoloration doesn’t mean they’ve gotten old! However, they won’t keep as long as some other veggies, so try to use them as soon as possible. **See below for storage tips!)
COOKING TIPS: When you're ready to cook them, rinse well and if any have started to mold just discard the affected beans. The stove top cooking method is said to require anywhere from 30-45 min of boiling. We're always short on time, ourselves, so we cheat and cook them in the microwave in an XL glass measuring "cup". Here's what we do: Add the beans, a pinch or two of salt, and enough water so it's about 1"-2" higher than the beans. (Some beans always float, ignore them.) Cook on high for about 8 minutes, or until it starts to boil. Stir well, then reduce the heat to med-high and continue cooking in 2 minute increments, stirring each time, until they've reached your preferred texture. It generally takes us about 15 minutes, but we don't mind them being a little firm.
**STORAGE TIPS: These beans don't have an especially long shelf life. If you find you won't be able to use them within 3-4 days, you can also freeze them! Spread them out on a baking sheet and place them in the freezer until they've frozen solid. Then transfer them into a mason jar or ziploc bag for longer term freezer storage. (I'd double the ziploc bag if storing for more than a month or two.)