Mesquite Bean Butter
- 3 quarts ripe mesquite beans
- 1 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 bottle liquid pectin
- 1 tablespoon cinnamon
- Gather beans from mesquite trees when ripe. Beans that are yellow
with reddish streaks are the sweetest and best for butter.
- Cut each bean into 2 or 3 pieces and cook in a vegetable steamer over boiling
water until tender (about 30 minutes) or until bean pods pull apart
- Put cooked pods in a blender, 1 cup at a time with 1/2 cup water
and chop with quick pulses. Put through a coarse strainer. Discard
fiber and seeds. Add water as needed to make 8 cups mesquite pulp.
Place in a large kettle or saucepan over high heat, stir in sugar
and lemon juice, and bring to a full, rolling boil. Boil hard for
- Remove from heat, stir in pectin and bring to a boil again. "Butter"
is ready when a small amount dropped in a bowl of water forms a
- Finally add cinnamon; stir.
- Pour into hot, sterilized jars and seal with paraffin.
Other Southwestern condiment and seasoning recipes you may like...
Firehouse Chili Powder
Santa Fe Mexican Marinade
Chipotles en Adobo