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.