Ingredients for Baked Butter Beans With Mustard
- 4 slices bacon
- 1/2 medium yellow onion, chopped
- 2 (15 ounce) cans butter beans, drained
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon dried rosemary
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
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How to Make Baked Butter Beans With Mustard
- Preheat oven to 325°F (160°C).
- Cook 4 slices of bacon in a skillet over medium heat until crisp. Remove and drain on paper towels. Crumble and set aside, reserving 2 teaspoons for garnish.
- Drain all but 1 teaspoon of bacon drippings from the skillet.
- Cook 1/2 medium yellow onion, chopped, in the bacon drippings over medium heat until tender (about 5 minutes).
- Transfer the cooked onion to a large bowl.
- Add 2 cups of butter beans (canned, drained) and 2 tablespoons of the crumbled bacon to the bowl.
- In a separate bowl, whisk together 1/2 cup sour cream, 1/2 cup chicken broth, 2 tablespoons all-purpose flour, 1 teaspoon dried rosemary, 1 tablespoon Dijon mustard, and 1/4 teaspoon black pepper.
- Pour the wet ingredients into the bean mixture and stir to combine.
- Transfer the mixture to a 2-quart casserole dish.
- Bake, covered, for 45 minutes, stirring once halfway through.
- While the beans bake, combine the remaining 2 teaspoons of crumbled bacon with 1 tablespoon chopped fresh parsley and 1 teaspoon lemon zest in a small bowl.
- Sprinkle the bacon, parsley, and lemon zest mixture over the beans just before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
3g
Fat
29g
Carbs
9g
