Shawn Kelly, who this spring was named High Cotton's chef, created this legume pageant of butterbeans and boiled peanuts to celebrate the season.

Stewed Butterbeans


2 pounds butterbeans

2 tablespoons olive oil

1 medium onion, diced

1 red bell pepper, diced

4 ribs celery

4 cloves garlic

1 cup boiled peanuts

1 cup corn

3 cup chicken stock

2 bay leaves

2 tablespoons chopped fresh thyme

1 tablespoon Crystal hot sauce

Salt and pepper


Bring butterbeans up to a boil in salty water; boil for 5 minutes and drain. Meanwhile, sweat onions, bell peppers, celery and garlic in olive oil until translucent.

Add remaining ingredients, including butterbeans, and simmer until tender. Season with salt and pepper.