Frank Stitts Butter Beans Recipes

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BILLIONAIRE'S FRANKS AND BEANS

Usually, franks and beans is made by opening up a couple cans of baked beans, and heating it up with some sliced hotdogs. Not exactly something you'd serve to visiting dignitaries. However, by adding some fresh veggies, plain beans, and high-quality beef hot dogs, we can achieve something much healthier, equally delicious, and every bit as comforting. Serve with buttered toast and Champagne.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 4

Number Of Ingredients 14



Billionaire's Franks and Beans image

Steps:

  • Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.
  • Melt butter in large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.
  • Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with the butter, about 3 minutes. Add brown sugar, ketchup, mustard, Worcestershire sauce; pour in chicken broth. Stir in beans. Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.
  • Just before serving, stir in chopped green onions.

Nutrition Facts : Calories 653.2 calories, Carbohydrate 49.4 g, Cholesterol 75.4 mg, Fat 40.4 g, Fiber 10.2 g, Protein 22.4 g, SaturatedFat 17 g, Sodium 2057.5 mg, Sugar 14 g

1 pound hot dogs
2 tablespoons unsalted butter
1 yellow onion, diced
1 fresh poblano chile pepper, diced
1 rib celery, diced
2 tablespoons minced fresh cayenne pepper, or other hot red pepper
salt and freshly ground black pepper to taste
1 tablespoon light brown sugar
¼ cup ketchup
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
2 ½ cups chicken broth, or as needed
2 (15 ounce) cans cannellini beans, drained and rinsed
¼ cup sliced green onions

FRANK STITT'S BUTTER BEANS

Make and share this Frank Stitt's Butter Beans recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9



Frank Stitt's Butter Beans image

Steps:

  • Combine the water, onion, herbs, and salt in a medium saucepan; bring to a boil.
  • Decrease heat to a simmer and cook gently for 15 minutes.
  • Add in beans; adjust the heat to maintain a simmer, and cook until the beans are just tender, 15-20 minutes.
  • Taste for seasoning, and add salt if necessary.
  • Remove the pan from heat and let the beans rest in their liquid for 10 minutes.
  • Serve sprinkled with herbs and drizzled with olive oil; finish with cracked black pepper.

6 cups water, preferably spring water
1 onion, quartered
1 bay leaf
4 fresh thyme sprigs (plus a scattering of leaves for garnish)
4 savory, sprigs (plus a scattering of leaves for garnish)
kosher salt
1 lb small green butter beans, picked over and rinsed
2 tablespoons fruity extra virgin olive oil, melted (or bacon fat or unsalted butter)
fresh crack black pepper

FLOUNDER WITH GREEN BEANS & POTATOES & SAUCE GRIBICHE

Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013. Recipe adapted from Frank Stitt of Highlands Bar and Grill, Birmingham, Alabama. Flounder is sautéed.

Provided by KateL

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18



Flounder With Green Beans & Potatoes & Sauce Gribiche image

Steps:

  • ADVANCE VEGETABLE PREP:.
  • Boil potatoes until just tender, approximately 15 minutes. Cut in half lengthwise.
  • Blanch green beans and/or Romano beans until just crisp in salted water, approximately 3 minutes. Then shock in ice water and pat dry.
  • SAUCE GRIBICHE:.
  • In a bowl, mix all ingredients except parsley. Taste and adjust seasonings. When ready to serve, mix in parsley.
  • FISH PAN:.
  • Pat fish fillets dry with paper towels, and season with salt and pepper.
  • In a pan large enough to hold all 4 fillets, or in 2 pans if not, heat the oil over moderately high heat until it is almost smoking, then add the fish, skin side up.
  • Adjust heat to moderate and cook until golden and crusted, approximately 4 minutes. Flip and continue cooking until fish is almost done, approximately 3 minutes.
  • Remove fish, and place on rack to keep warm.
  • VEGETABLE PAN:.
  • In another large pan, warm the butter over medium-high heat.
  • When the butter foams, add potatoes, beans and shallots.
  • Turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3-4 minutes.
  • Season vegetables to taste with salt and pepper.
  • Plate fish, vegetables and sauce gribiche.

Nutrition Facts : Calories 463.5, Fat 36.6, SaturatedFat 6.8, Cholesterol 174.2, Sodium 2100.2, Carbohydrate 9.4, Fiber 3.2, Sugar 3.5, Protein 25.7

2 cups fingerling potatoes, cleaned
3 cups green beans or 3 cups romano beans, cleaned and trimmed
1 teaspoon salt
2 tablespoons Dijon mustard
2 tablespoons wine vinegar
6 tablespoons olive oil
2 tablespoons capers
4 cornichons, finely chopped
2 hard-boiled eggs, finely chopped
kosher salt, to taste
fresh ground black pepper, to taste
2 tablespoons chopped parsley (added when ready to serve)
4 flounder fillets, approximately 1 1/2 pounds
kosher salt, to taste
fresh ground black pepper, to taste
2 tablespoons canola oil
1 tablespoon unsalted butter
2 shallots, finely minced

BUTTER BEAN-AND-MINT PILAF

Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Serves 4 to 6

Number Of Ingredients 13



Butter Bean-and-Mint Pilaf image

Steps:

  • Fill a small saucepan two-thirds full with water, and bring to a boil over high heat. Add 1/2 teaspoon salt, 1 sprig of thyme, 2 bay leaves, and shell beans. Bring to a simmer, and then reduce heat slightly. Cook until beans are tender, about 25 minutes. Let cool in cooking liquid. Drain, reserving some of the cooking liquid.
  • Bring stock to a simmer in a small saucepan over medium-high heat.
  • Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, and celery; cook, stirring, until slightly softened, 3 to 4 minutes. Add remaining 2 sprigs thyme, bay leaf, mint, and rice; stir to coat.
  • Add simmering stock mixture to rice mixture and stir. Cover, reduce heat to low, and cook until rice is tender, 16 to 18 minutes. Transfer mixture to a large bowl; loosely cover to keep warm.
  • Place the beans, remaining tablespoon butter, and 2 tablespoons cooking liquid inside a small saucepan set over medium-low heat. Cook until warmed through. Tear mint leaves and add to beans; season with salt and pepper. Fold bean mixture into rice mixture and serve immediately, drizzled with mint oil if desired.

Coarse salt and freshly ground black pepper
3 thyme sprigs
3 bay leaves
1/2 cup fresh or frozen shell beans, such as small butter or fava beans
1 3/4 cups Frank Stitt's Chicken Stock or store-bought low-sodium chicken stock
3 tablespoons unsalted butter
1 small onion, finely chopped
1 carrot, peeled and finely chopped
1 rib celery, finely chopped
1 mint sprig
1 cup basmati rice
1/2 cup mint leaves
Mint Oil, for drizzling (optional)

FRANKS AND BEANS

Categories     Bean     Garlic     Herb     Dinner     Sausage     White Wine     Winter     Thyme     Parsley     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13



Franks and Beans image

Steps:

  • Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 5-8 minutes. Remove and discard casings from 2 sausages; add sausages to pot. Cook, breaking up with a spoon, until sausages and onions are lightly browned, about 5 minutes.
  • Add beans and wine to pot and cook until wine is reduced by half, 8-10 minutes. Using kitchen twine, tie parsley and thyme into a bundle; add to pot along with bay leaves and broth. Cook on medium-low heat, partially covered and stirring often, until liquid thickens, 40-50 minutes. Discard bundle and bay leaves. Mix in butter and 2 tablespoons chopped herbs. Season with salt and pepper.
  • Meanwhile, after beans have been cooking for about 25 minutes, heat remaining 1 tablespoon oil in a large skillet over medium heat. Cook remaining sausages, turning occasionally, until browned and cooked through, 15-20 minutes. Slice.
  • Divide bean mixture among bowls. Top with sausage slices and remaining 1 tablespoon chopped herbs.

3 tablespoons olive oil, divided
1 medium onion, chopped
6 garlic cloves, smashed
1 1/2 pounds sweet Italian sausage links (about 6), divided
2 15-ounce cans cannellini (white kidney) beans, rinsed
1 cup dry white wine
10 flat-leaf parsley stems
10 sprigs thyme
2 bay leaves
2 cups low-sodium chicken broth
1 tablespoon unsalted butter
3 tablespoons chopped fresh herbs (such as oregano, flat-leaf parsley, and tarragon), divided
Kosher salt, freshly ground pepper

FIELD PEA AND CORN SALAD

When Southerners like Birmingham chef Frank Stitt talk about field peas, they mean small shelling beans, such as black-eyed peas. (Crowder peas and lady peas also qualify, but they're less common.) When field peas are fresh, in summer, Chef Stitt, a 1999 Workshop attendee, shows them off in this salad, tossing them with grilled corn cut from the cob, tomato, grilled red onion, and herbs. Serve the salad when you're also grilling salmon, sausages, or pork chops, or with Brian's Grilled Mahimahi with Preserved Lemon Butter (page 113). If you can't find fresh black-eyed peas, use dried ones, soaked overnight, then simmered gently until tender.

Yield serves 6 to 8

Number Of Ingredients 12



Field Pea and Corn Salad image

Steps:

  • Prepare a medium-hot charcoal fire or preheat a gas grill to high. Grill the corn, turning often, until the husks are charred in spots and the kernels undergo the color change that indicates that they are cooked, about 10 minutes. (Peel back the husks and check a few kernels to be sure.) When the corn is cool enough to handle, husk it and cut the kernels from the cob. Place them in a large mixing bowl.
  • Brush the onion slices lightly with olive oil on both sides. Grill the onion on both sides until charred in spots and lightly softened, about 5 minutes. Dice neatly and place in the bowl with the corn.
  • Add the remaining ingredients and toss gently. Let rest at room temperature for 1 hour, then serve.

2 ears fresh corn, unhusked
2 slices red onion, about 1/2 inch thick
2 tablespoons extra-virgin olive oil, plus more for brushing onion
1 cup cooked black-eyed peas
1/2 cup diced red tomato
1/2 cup diced green (unripe) tomato
1 small shallot, finely minced
2 tablespoons torn fresh basil leaves
2 tablespoons roughly chopped flat-leaf parsley
1 teaspoon red wine vinegar
1 teaspoon sherry vinegar
Kosher salt and freshly ground black pepper, to taste

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