are white with a big light brown spot around the eye. They date back to 1860's in New England, used for "Boston Baked Beans".|
Preferred for "Hoppin' John" in the South.
Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
Butterscotch Beans with Herb-Roasted Chicken
1 1/2 cups dried Butterscotch Beans
10 cups cold water
1 tsp salt
3 Tbsp olive oil
2 fresh chicken breasts, cut in 4 pieces
1 white onion, sliced thin
8 cloves roasted garlic
1 1/4 lb Andouille sausage, sliced
4 Roma tomatoes
4 sprigs thyme
1 Tbsp sherry vinegar
1 cup white wine
1 bunch basil, chopped
1/4 tsp salt
Cook beans in water with salt until soft, about 2 1/2 hours. Drain and shock in cold water until cool. Heat saut? pan to hot, add olive oil and sear chicken breasts on both sides until brown. Add white onion, garlic and sausage. Continue to cook until brown, about five minutes. Add tomatoes, thymes and beans. Deglaze pan with sherry vinegar and white wine. Reduce heat and continue cooking slowly for about 30 minutes. If chicken gets too dry add a little water. Remove thyme; stir in basil and salt.