Bird Egg Shell Beans

from ButterYum
makes 6 servings


  • 1 pound shelled bird egg beans
  • 1/4 pound thick bacon, roughly chopped
  • 1 cup diced onion
  • 1 tablespoon minced jalapeno pepper
  • 1 tablespoon minced garlic
  • 1 cup water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter


  1. In a large skillet over medium high heat, cook bacon until fat is rendered and bacon is brown; remove bacon and keep drippings in pan.
  2. In the same skillet, saute onion, jalapeno, and S&P in rendered bacon fat, stirring frequently, until onions are translucent, then add garlic and saute for a minute or two until the garlic is fragrant.  
  3. Add beans, water, and reserved bacon to skillet and bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until beans are tender.
  4. Remove cover and increase heat to medium, stirring frequently, until most of the liquid is absorbed; add butter and stir until melted.
  5. Taste carefully and add more salt if needed (I need to add an additional 1/4 teaspoon of Kosher salt).