1 lb fresh or frozen shelled butter beans
6 slices of bacon
1 small yellow onion
4 cloves of minced garlic
2 tsp dried thyme
2 tbsp granulated sugar
2 tbsp salted butter
2 tbsp chicken base or bouillon
1 ½ tsp kosher salt
1 tbsp Bacon Pepper
Chop the onion and set aside.
Fry the bacon in a large saucepan or dutch oven. Once cooked, remove the bacon while retaining the grease,
Add the onion, garlic and thyme to the pan and cook over medium heat for approximately 5 minutes or until the onion is translucent.
Add the butter, sugar, beans, salt and Bacon Pepper
Slowly add three cups of hot chicken base or bouillon and water to the pan and gently stir to combine the ingredients. Bring the beans to a boil and then cook for approximately 30 minutes or until you reach the tenderness you enjoy.
Add bacon and chives upon serving.
Add carrots and celery for additional flavors.
You can use chicken broth instead of the base but the base provides a more robust flavor.