My Little Butter Bean

Now, I told y'all that I was going to share my fall freezer favorites this week, and that was my intention.  However, I am using my prerogative to change my mind, because I remembered this meal that was just too good.  You need to make it now, with the last gasp of summer produce floating through the market.

A perfect late summer supper, this meal was adopted from one in that Taste of the South Southern Suppers magazine I was telling y'all about yesterday.  It is also husband approved.

First up, the Butter Bean Salad:

2 cups fresh butter beans
2 cups fresh lady peas or other field peas
2 teaspoons of salt
2 cups fresh corn kernels (about 3 ears of corn)
1 cup chopped red bell pepper
1 cup chopped green onion
1/2 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoon chopped fresh basil
1 avocado, cut in small pieces
pinch of pepper

Makes about 8 servings.

1.  In a large pot of boiling water combine your butter beans and field peas (I used butter beans and speckled butter beans), and a teaspoon of salt.  Cook about 12-15 minutes until they are just tender (but not mushy).  Drain, rinse and cool.
2.  In a medium bowl, combine all the ingredients, tossing gently to coat with the lemon juice and olive oil.

Now, I am just about to drool all over the keyboard thinking about this salad.  It was even better the next day, and served as my lunch about three days in a row.  The beauty of it is that you can make it any time.  Of course, frozen corn and butter beans aren't going to be the same, but in the dreary gloom of November, you won't care a bit.  For those uninitiated with butter beans, they're basically baby lima beans.  Please don't be frightened.  I didn't like lima beans (bad experience with them at Wednesday Night Supper as a child).  Then I became a believer.  All due to the baby of the family.

Okay, moving on to this Grilled Flank Steak.

1/2 cup marinade such as Allegro Marinade

2 tablespoon olive oil
1/4 cup firmly packed brown sugar
3 cloves of garlic minced

2-3 pounds flank steak

1.  Combine the first 4 ingredients in a big freezer Ziploc, or a shallow dish.  Add the steak, and turn to coat it well.  Stick in in the fridge for 2 hours to overnight.

2.  Spray the grill rack with nonstick spray, and preheat to medium high heat

3.  Grill the flank steak (ditch the marinade), with the grill lid closed over direct hear about 7 minutes preside

4.  Let stand for 5 minutes.  cut diagonally across the grain into thin slices.

And finally, the perfect accompaniment.

Feta Stuffed French Bread

1 softened 3 oz package of cream chase

4 oz crumbled feta

1/4 cups diced kalamata olives

2 tablespoon olive oil

1 teaspoon fresh oregano

sprinkle of black pepper

1 loaf of french bread cut in half horizontally

Combine the first 6 ingredients, mixing them well.  Scoop out some of the inside of the bread, and spread the cream cheese mixture on both side.  Place the bread halves together and wrap in aluminum foil.  Place on a grill over direct heat until the bread is hot and the cheese has melted- about 10 minutes.  Serve immediately.

And now a gratutious picture of my favorite little butterbean.  She's just scrumptious, no?