Virginia's Butter Beans~PRINTThis recipe comes from the late Virginia Owens, a St. James' parishioner - and the recipe is a Mississippi Delta funeral favorite.
2 (10 oz) boxes frozen butter beans, cooked and drained
6 slices bacon, crumbled
1/4 to 3/4 cup minced green onions
1/3 cup minced celery
1/3 cup bell pepper, minced
2 tbsp flour
2 cups drained canned tomatoes
2 tbsp brown sugar
Salt and pepper to taste
Preheat the oven to 350 degrees. Fry the bacon and then saute the minced vegetables in the bacon grease. Add the flour, tomatoes, salt, pepper and brown sugar. Add the cooked and drained butter beans. Adjust the seasonings, pour into casserole and top with crumbled bacon. Bake until bubbly. Serves eight to ten and freezes well.