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Chef Belton is in Frank's Kitchen cooking up a dish many New Orleanians last had at their grandmother's dining room table, butter beans and pickled meats.

Butter Beans and Pickled Meats

Large Lima Beans (Butter Beans)

  • 1 lb Large Lima Beans
  • 4 tsp Butter
  • 1 lg Onion (diced)
  • Salt & Pepper to taste
  • 1 tsp Chopped Garlic
  • 1/4 cup of Parsley
  • 1/2 lb Pickled Pork
  • Rice to serve
  • 1/2 lb Smoked Sausage
  • 2 Bay Leaves
  • 6 cups Stock (chicken or ham)

Heat stock in pot and add butter, onions, pickled pork, and saute for 3 minutes.

Add garlic and lima beans and saute for another 5 minutes.

Pour in stock, cook on medium heat for 1 1/2 -2 hours stirring occasionally.

More stock can be added if needed.

Add parsley before serving.

Serve over rice.

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