Okra and butterbeans are like peanut butter and chocolate – two great tastes that taste great together…and apart! You may be harvesting them now as the warm weather wanes or perhaps you will consider a space for them in your garden next year. Each vegetable stands on its own delicious qualities, but aside from taste there are several reasons that okra and butterbeans are two of my favorite vegetable crops.
For starters, they are two of the easiest vegetables to grow in Texas and the South. They like heat, they like sun, they are not prone to disease and unless you have nematode-infested soil they are not bothered by many insect pests. And unless you grow your own butter beans you’ll be hard pressed to find them fresh, even at the farmer’s market (at least where I live).
They are prolific producers, providing plenty of pods for eating fresh in season as well as preserving for later enjoyment. When I am blessed with a bountiful harvest of both butter beans and okra I like to cook them up in a tasty soup or stew, freeze in smaller portions and then pull it out on a cold night. That home-grown taste of summer warms me up in the middle of winter and reminds me why I love vegetable gardening.
Because they are self-pollinated, okra and butter beans are super easy for beginning seed savers. Be sure you are growing open pollinated varieties (as opposed to hybrid varieties) and allow some of the okra and bean pods to mature and dry before harvesting. For okra I usually tag 2 or 3 pods per plant that I am going to allow to mature for seed and then I can harvest all the rest for fresh eating or preserving. Once the okra pods have dried twist or crack open and remove the seeds.
One okra pod has lots of seeds so save according to your needs. Try to pick the healthiest looking pods from the healthiest plants and avoid pods that are diseased or deformed. For butter beans set aside enough dried seed for planting in your garden the next year plus a few more for giving away if you are so inclined. If you are serious about maintaining the purity of a particular variety like I am with ‘Stewart’s Zeebest’ okra, (http://masterofhort.com/2015/05/stewarts-zeebest-okra-by-patty-g-leander/) only plant that single variety to avoid any accidental cross-pollination.
Here is one of my favorite recipes for using okra and butter beans at the end of the season. It is a very forgiving recipe so feel free to tweak it, substitute sauage for ham, leave the meat out completely, add more vegetables or whatever makes it work for you. I usually double the recipe, freeze in single serving or dinner-sized batches and pull out to enjoy in the cold of winter.
If you don’t have fresh butter beans you can usually find them in the frozen food section, most likely labeled as limas beans or baby limas.
1 onion, chopped
1 cup chopped ham
1 lb fresh, sliced okra
2 cups fresh butter beans
1-2 tablespoons oil
2 cups chopped cooked chicken
16 oz can puréed tomatoes
1-2cups fresh or frozen corn
2 cups chicken broth
½ tsp each salt, pepper, thyme
2-3 cups spinach or other available greens, chopped (optional)
Heat oil in a large pot and sauté onion, ham, okra and butter beans for 6-8 minutes. Stir in remaining ingredients and simmer 30-45 minutes. Serve over rice or cooked grains, if desired. Yield: 2 qts