Add in the reduced stock and deglaze pan bottom. Reduce heat to medium-low and cook, stirring occasionally, until browned sediment covers about ½ of the pan bottom, or about 15-20 minutes. Add in onion, garlic, cayenne, black pepper and salt and sauté for 5 minutes.Īdd in the beans, and stir to mix well. Heat olive oil in a deep pan over high heat. If you don’t have reduced stock already in your freezer, it can be easily made by cooking ¾ of the water out of 2 cups of unsalted regular stock. We use reduced stock in this recipe to give the final dish a savory and complex flavor that use of water alone could not provide. Butter beans are a common part of many summer meals from Texas through Virginia, and this version belies its Cajun origin by its considerable use of both cayenne pepper and garlic.
Here we’ve adapted their recipe for fresh lima beans – called ‘butter beans’ throughout the south. One of our favorite cookbooks is the collaborative effort by Paul Prudhomme’s family to capture the essence of the Cajun home cooking that they grew up with. Remove from oven and adjust seasoning with salt. If the sauce is too thick, add in more water and replace lid. If the sauce is too watery, remove cover for the last 15 minutes. Mix in the reserved bean cooking liquid, stir well and bake covered in a 400° F oven for at least 30 minutes until the beans are very tender. Add in cooked beans and remaining ingredients (except salt). Sauté onion and garlic until lightly browned, about 10 minutes. Heat olive oil in a medium-size casserole. Remove from heat and drain beans, reserving 1 cup of cooking liquid. Reduce heat to simmer and cook for 1-2 hours until the beans are just tender. Return pot to medium-high heat and bring to a boil. Let stand overnight, or bring to a rapid boil, remove from heat, cover, and let stand for an hour. Pick over beans, place in a medium-sized pot, and cover with 4” of water. Our recipe was adapted from one presented in Alex Hawkes’ 1968 A Word of Vegetable Cooking.
In the following, dry lima beans are cooked soft and then baked in a spicy, tomato-based barbeque sauce to make for a perfect dish for a summer picnic or potluck. Side Dish Beans and Peas Easy Lima Beans 4.4 (178) 129 Reviews 9 Photos This easy lima bean recipe features baby lima beans steamed in chicken broth. For this reason, we find them especially nice when used in vegan and vegetarian recipes, as they add in a meat-like set of tastes. Lima beans make an intriguing substitute for common beans, being starchier and also having a different – and we thing more savory – flavor profile.
0 kommentar(er)
