Butterbeans

Cook bacon and onion in boiler 5-7 minutes. Add brown sugar, and cook, stirring occasionally, until sugar is dissolved.

Stir in butterbeans and butter and stir until butter is melted and beans are thoroughly coated. Stir in 6 cups water.

Bring to a boil over medium-high heat; reduce to low and simmer, stirring occasionally, about an hour or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper.

NOTE: This is in the December 2008 Southern Living. I bought a package of Publix brand frozen butterbeans. Their directions said to cook them for 30 minutes (vs the 2 hours called for in this recipe). I checked after half an hour and the beans were a bit tough, so I cooked them for an hour. I kept the lid half way on the pot and watched the liquid to make sure it didn’t boil out of there. We both really liked the flavor of them! I grew up eating fresh peas and butterbeans, but they were always cooked thus: boil a ham hock or salt bacon for about half an hour. Then add the peas/butterbeans and cook until done. These are completely different and quite good! And the above is half the given recipe.