Ingredients
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1 large smoked Ham
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5 cups (1 kg) fresh or frozen Butter Beans
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1 Shallot
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Water
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1 teaspoon Kosher Salt
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1 teaspoon ground Black Pepper
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1 tablespoon fresh Lemon Juice
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3 tablespoons Unsalted Butter
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Handful fresh Parsley
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Kosher Salt
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Ground Black Pepper
Directions
Butter beans are plump lime-green nuggets of southern goodness that start bursting out of the ground once the heat turns up in mid and late summer. They are aptly named; their taste is smooth and mild, not too far removed from butter. Baby lima beans are very similar and easily found in other regions or in your grocer’s freezer. Smoked ham hocks simmer together with the fresh beans to develop a fragrant broth that is later re-mashed into the mix, while any remnants of edible meat are removed from the hock and returned to the mix. Simply delicious!
Steps
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1
Done
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Place the ham hock, beans, and shallot in a large saucepan and add just enough water to cover; add salt and pepper. Bring to a boil over high heat, reduce to medium low, and simmer, uncovered, for 20 minutes until the beans are very tender. Drain in a colander over a large bowl, reserving 2 cups (475 ml) of the cooking liquid. Remove and reserve the ham hock. |
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2
Done
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Place the beans and shallot in the bowl of a food processor fitted with a metal blade; add lemon juice, butter, and parsley. While pulsing, stream the reserved liquid through the mouth of the processor. The mash should be fluffy, light, and a refreshing green color. For a more rustic version, mash with a manual masher (Basic Mashing Tools) in a large bowl, folding in about 2 tablespoons finely chopped fresh parsley at the end. Taste and adjust salt and pepper as needed. |
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3
Done
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Cut off skin and fat from the hock and reserve any slivers of pink flesh. There should be about ¼ to ½ cup (35 to 70 g). Use as a garnish on the top of each serving, or mix into the mash. Serve immediately while hot, or store refrigerated, covered, overnight and reheat over a water bath or low heat. |
