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Prep Time: 1 Hour
Yields: 6 Servings

Better known as butter beans in Louisiana, lima beans are often cooked casserole-style with different smoked meats. In this recipe, however, the beans are cooked slowly to create a creamy, flavorful dish.

1 pound frozen butter beans (small green limas)
¼ pound smoked ham, cubed
½ pound heavy smoked sausage, cubed
8 strips of bacon, diced
¼ cup vegetable oil
1 cup diced onions
1 cup diced celery
1 cup diced red bell peppers
¼ cup minced garlic
1 cup sliced green onions
½ cup chopped parsley
salt and cracked black pepper to taste

In a 2-quart saucepot, render bacon in vegetable oil over medium-high heat. Once rendered, add onions, celery, bell peppers and garlic. Sauté until vegetables are wilted. Add all meats and cook an additional 5 minutes. Add half of the beans and cover with cold water by ¾-inches. Stir in green onions. Bring to a rolling boil, then reduce to simmer and allow to cook until tender. Stir occasionally to prevent vegetables from scorching. When the beans are tender, use a metal spoon to mash a quarter of the beans against pot to create a creaming effect. Season with salt and pepper and garnish with parsley. Add all remaining beans. Beans should be tender and of a butter consistency when ready to serve. Butter beans may be served on top of cooked white rice or as a side vegetable.




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