photograph by Matt Hulsman

Yield: 6 to 8 servings.

1 (16-ounce) package frozen butter beans
1 cup carrots, sliced
1 cup onions, finely diced
¼ cup celery, chopped
4 tablespoons all-purpose flour
2 tablespoons butter
2 cups hot milk
1 teaspoon salt
1 cup grated cheese
2 cups bread crumbs
¼ cup melted butter

Preheat oven to 375˚. Cook beans according to package instructions and season to taste. Cook carrots, onion, and celery in a small amount of water, then drain. Make a roux by melting 2 tablespoons butter in a small saucepan. Whisk in flour and cook, stirring constantly, for about 2 minutes. Stir in hot milk, whisking rapidly. Combine vegetables, sauce, and grated cheese, and pour into a greased casserole dish. Combine bread crumbs and ½ cup melted butter. Sprinkle mixture over the top of the casserole. Bake, uncovered, for 15 minutes.

To purchase the cookbook from St. James United Methodist Church in Tarboro, call (252) 823-3783.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.