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Mrs. Virginia's


Butter Bean



  • 2 cups fresh peas or beans
  • 3 cups of water
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 2 strips of bacon
  • 2 small onions



Combine all ingredients in a medium cooking pot. Bring to a rapid boil. Turn on low and cook for 40 minutes. Enjoy!

  • 4 medium red potatoes, diced w/peel
  • 1/2 onion, chopped
  • 1 can (10.75 oz) condenced cream of celery soup
  • 1 cup cubed, cooked ham
  • 2 cups butter beans
  • 1/4 tsp ground cumi
  • 1/4 tsp ground coriander



Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, leaving one inch of liquid in with the potatoes. Place over low heat, and add the onion. Simmer until onion is soft. Stir in the cream of celery soup, ham and butter beans. Season with cumin and coriander. Simmer for 5 or 10 minutes, until heated through.

  • 2 cups fresh shelled peas
  • 3/4 tsp cumin seeds, toasted and cooled
  • 1/2 cup fresh cilantro leaves
  • 1 to 2 garlic cloves
  • 1/4 cup well-stirred tahini
  • 1/2 tbsp fresh lemon juice
  • 1 tsp kosher salt
  • 1/4 tsp black pepper



Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool. Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.

Add peas, tahini, lemon juice, salt, and pepper and purée.

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