Top Rated Butter Bean Recipes

Ham Hock Soup
Pork and beans come together in cultures across the world, but in this ham hock soup, distinctly Southern butter beans and the South’s revered pig merge dreamily together in decidedly Southern elegance that costs only pennies to make. Adapted from "Southern Farmers Market Cookbook" by Holly Herrick.
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5
Mediterranean Warm Partridge Salad
This recipe comes courtesy of Game-to-Eat.
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4.5
Grilled Swordfish over Sweet Corn Succotash with Corn Brûlée
This delicious and healthy meal from chefs Jeff McInnis and Janine Booth at Root & Bone will have you cooking like a pro in no time. Make this recipe even easier by making the corn sauce and succotash in advance and then reheating them when you’re ready to cook the fish.Looking for more recipes and tips for cooking with corn this summer? Click here for ideas from Sunshine Sweet Corn.
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4.5
Butter Bean Salad
In less than 20 minutes, this beautiful, protein-packed salad will be ready to eat.This recipe is courtesy of Food and Wine.
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4.333335
This rice dish is great when you crave Creole but don't have chicken or sausage on hand. — Crystal Bruns, Iliff, Colorado For more recipes, visit Taste of Home
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4
Haggis is the centrepiece of any traditional Burns’ Night supper. Served with ‘neeps and tatties’, or turnip and potatoes to you and me, it’s one of the most traditional Scottish meals of the year, hosted to celebrate Scotland’s national poet, Robert Burns.Whilst Burns Night is steeped in traditions, such as presenting haggis to the table to the sound of bagpipes and washing it down with fine malt whisky, yours needn’t be. To show you just how versatile a haggis super can be, the Fragata team has developed a vegetarian Burns’ Night Supper, with a Spanish twist! 
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4
 Barbecued Little Gems With Cucumber, White Beans, and Tahini
I adore cooking lettuce. Sometimes, I like to wilt it with chicken stock and plenty of black pepper, parsley, and lovage. Sometimes, I fry wedges of small lettuce in butter and olive oil, with salty anchovies and lots of garlic, until its sugars caramelize, then I serve it with heaps of grated Parmesan cheese. And soup, I make soup a lot with lettuce. But, with their close, tight leaves, little gem lettuces are also perfect for cooking on the barbecue or chargrilling. You want to get the embers good and hot, to give some real color to the cut face of the lettuce. The contrast in this warm salad comes from the fresh, cool crunch of cucumber. It’s all brought together with a beautiful, sort-of dressing, made from white beans, yogurt, and tahini.Recipe excerpted with permission from Gather: Everyday Seasonal Food from a Year in Our Landscapes by Gill Meller. Click here to purchase your own copy.
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3.4