These butter beans with a good ole down-home twist will have you jumping for joy! The butter beans are jazzed up with andouille sausage and served with some juicy shrimp will have you yearning for a trip to NOLA!
note: soak beans the day before cooking in chicken stock
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
INGREDIENTS
- 1 pound dried large lima butter beans
- 4 cups chicken broth or stock, for soaking the beans
- 1 teaspoon bacon fat
- 1 yellow onion, diced
- 1 bell pepper, diced (color of your choice)
- 1 cup celery, diced
- 12 ounces Andouille sausage, sliced
- 3 cloves of garlic, minced
- 8 cups chicken stock, for cooking the beans
- 2 teaspoons salt, or to taste
- 1/2 teaspoon cracked black pepper, or to taste
- 1/2 teaspoon Creole Seasoning
- 24 sautéed shrimp, 2 to 3 shrimp per serving, for garnish, optional
- chopped parsley, garnish, optional
INSTRUCTIONS
- The day before cooking sort through the dried beans and discard any broken pieces or debris. Rinse and transfer the beans to an airtight container and add 4 cups of chicken stock. Cover with a lid and regrigerate overnight.
- Before cooking, drain and rinse the soaked beans; set aside.
- Place a Dutch oven or large pot over medium heat. Add the bacon fat to melt.
- Next, add the diced onion, bell pepper, and celery to the pot and sauté 2-3 minutes.
- Add the sliced Andouille sausage to the pot and continue to sauté an additional 2-3 minutes.
- Add the minced garlic and beans, stir to combine then add 8 cups of chicken broth or stock. If the broth doesn’t cover the beans then add just enough water to cover them.
- Add the seasonings, stir, cover the pot with a lid and bring to a light boil. Once boiling, reduce the heat to medium low and simmer for 2 hours, or until desired doneness. The longer butter beans cook, the creamier they become.
- Serve the lima beans with a few sautéed shrimp and chopped parsley for garnish.
Bon Appétite😋
