Just a Bowl of Butter Beans (Fried)!

 This is an Alabama adaptation of a treasured Mexican

snack which calls for large Haba beans that are processed

in a similar fashion and sprinkled with chili and lime…a

typical street food in the north of Mexico.

1 pound of dry baby lima beans
1 tablespoon of garlic salt
Assorted Condiments of your choice

Cover the dry butter beans with enough water to cover

and simmer them, lid on, for about 25 minutes.

Add the garlic salt in the last ten minutes of cooking.

Drain thoroughly, put on a cookie sheet to dry in a

225 degree oven for about 10 minutes. Heat olive oil to

about 350 degrees and fry the dried butter beans for

three minutes. Drain on paper towels and toss with your

choice of smoked paprika, cayenne pepper, garlic salt,

seasoned salt, and/or lime juice.


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