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Cajun and Creole   -   Fresh Butter Beans   adapted from Prudhomme Family Cookbook

  • 1 Stick Unsalted Butter
  • 2 Large Onions -- chopped
  • 2 Teaspoons Salt
  • 1 Tablespoon Garlic -- finely chopped
  • 3/4 Teaspoon Cayenne
  • 1/2 Teaspoon Black Pepper
  • 1 Pound Fordhook Lima Beans -- fresh if possible
  • 6 Cups Chicken Stock
  • 2 Teaspoons Sugar
  • Rice -- cooked
Directions melt butter over high heat in a large stock pot. add onion, salt, garlic, cayenne, and black pepper. saute for 2 minutes. add beans and reduce heat to low and simmer for 20 minutes, a thin layer of starch will form over the beans. Add stock and bring to a boil, reduce heat, cover simmer for 40 minutes. Serve over rice. Beans should be fairly thick.
Serves 4
Time to Make 0:00

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