Speckled Butter Beans

Speckled Butter Beans

Made from frozen, link to previous recipe. 

8 ounces bacon cut in small pieces and cooked until al dente
one onion sliced and slices and halved, then sautéed 
1 bag frozen speckled butter beans
1 can tomato sauce (puree)
3 tablespoons maple syrup or brown sugar
1 tablespoon white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon fish sauce
1/2 teaspoon red pepper flakes, more or less
4-6 cups spring water
salt and pepper to taste

Cook bacon and drain excess grease and blotted dry on paper towels. Cook butter beans covered in spring water for three minutes. Turn down heat and add remaining spring water, tomato sauce, sugar, and spices. Cook for 45 minutes. Give a taste test, adjust spices and seasonings if necessary and serve with fresh made cornbread or a crusty bread.