Most of you know I had a rather sordid relationship with vegetables when I was a kid. One of the most hated of green things was frozen lima beans. More often than not those mini hockey pucks were freezer burnt and hard and gaggy on the inside. Then, as an adult, I met Butter Beans, the kinder gentler relative of lima beans and - well - I fell in love. Seriously? BUTTER beans, I mean who doesn't love BUTTER?
I discovered this recipe last Fall. It's one of those you throw in a crockpot, go to work and come home to the delicious aroma of BUTTER beans and turkey. Yumskers!!!
Just a little secret. I don't even do the browning and transferring business. I mean, it's 6:30 in the A.M. fercryinoutloud. It's all I can do to cut up onions at that hour of the morning. But my friend, with whom I shared the recipe, said she did and hers was delicioso. So do what you must. Also, the last time I made it I didn't have any white wine around, (I know, go figure) so I used Vermouth. Everything was copacetic.I served the whole schmozzle with grilled veggies.
On the patio. Yay, summer!!!