Monday, November 10, 2014

Chicken and Butter Beans

Chicken and Butter Beans - smothered chicken cooked in a roux with baby lima beans, pictured here with creamed brussels sprouts.

Chicken and Butter Beans

I have been busier than a long-tailed cat in a room full of rocking chairs y'all!! We have the grandkids everyday now after school - which I love, love, love, don't get me wrong. Since our move to be closer to them six months ago, we have seen and spent more time with them from since they were born. It isn't that we were all that far away from them to begin with, but where we did live was off the beaten path and far enough away to be inconvenient for everybody. It does leave me with a small window of time in the mornings to get everything done though, and believe me, it goes by quick! I suppose that some of you moms know exactly what I mean.

Along with that, some of you know that I am (finally) working on publishing my first cookbook that so many of you have been asking me to do for years. It's exciting to be able to bring the website here to life in the form of a book you can hold in your hands, but it takes a lot of behind the scenes work to birth that process. I always wanted the process to be authentic and happen organically, as everything else at Deep South Dish has, and I am thrilled and honored to be working with the publisher who discovered me. I'll reveal more about that on down the line of course, but look for the Deep South Dish cookbook to arrive in your favorite stores and online at places like Amazon, in early spring of 2015, yay!

I'm still cooking, of course, and writing new recipes. You'll see a few of those as cookbook exclusives, but much of what I'm cooking are things that are already here on the site, or easy pressure cooker and slow cooker recipes. Over the weekend I pressure cooked a whole chicken, roasted a turkey breast and made my favorite pot roast. My hope was that having those leftovers will hold off The Cajun for a few days so I can get some work done! I don't know though - I walked through the family room yesterday and caught him with a plate full of the chicken and a side of several slices of white bread, eating it, like a caveman, with his hands! He is definitely a meat-eater.

So, anyway... while we're heading into a fall chill later this week even here in the Deep South, I think I'll sneak in a great comfort food dish that we love. This is a popular dish in my part of the world, with some variations, as usual, among families. It's basically a smothered chicken, stewed in a roux with baby lima beans.

Here in the Deep South, butter beans often means the larger lima beans, so you'll see this prepared sometimes with those. I prefer the smaller baby lima beans here, also known around the South as butter beans. They're both butter beans y'all and either will work here. Sometimes the prep of the chicken is varied, but this is the way I prepare the dish. By the way, simply cooking butter beans alone in the roux all on their own, without the chicken, in the same manner we prepare our Creamed Peas, is an excellent and popular dish here too.

Here's how I make Chicken and Butter Beans and as always, the full recipe with measurements and instructions, along with a pin button and printable document are past the step-by-step pictures. Just scroll to the bottom of this tutorial.

Add the oil to a large Dutch oven or pot, and slowly stir in flour a little at a time, preparing a medium-brown roux.


Add the chopped onion to the roux and cook, stirring constantly for about 3 minutes. Add the garlic and cook another minute.


Slowly stir in the chicken stock until fully incorporated, bring to a boil. Add the lima beans, worcestershire, thyme and basil and return to a boil. Stir, reduce heat to a very low simmer - the key here is a bare simmer, not a boil - and slow cook them for about 20 minutes, stirring several times.


Season chicken on both sides with salt, pepper and Cajun seasoning. Heat oil in a large skillet and brown chicken in batches on both sides.


Transfer chicken to the bean pot, deglaze the skillet with a splash of water and pour pan drippings into the bean pot. Continue cooking on a low simmer for about another 45 minutes to one hour, stirring occasionally, OR until chicken is completely cooked through, beans are soft and liquid is thickened. Stir in the green onion and parsley, taste and adjust seasonings as needed. Serve over hot rice.





Recipe: Chicken and Butter Beans (Smothered Chicken and Baby Limas)

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 1 hour 20 min | Yield: About 4 to 6 servings

Ingredients
  • 1/2 cup of cooking oil
  • 1 cup of all-purpose flour
  • 1 cup of chopped onion
  • 1 tablespoon of minced garlic
  • 6 cups of chicken stock or broth
  • 1 (28 ounce) bag of frozen green baby lima beans
  • 1 teaspoon of Worcestershire sauce
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried basil
  • 2 tablespoons cooking oil
  • 1 (3 to 4 pound) whole fryer, cut up
  • Kosher salt, freshly cracked black pepper and Cajun seasoning, to taste
  • 1 green onion, sliced
  • 1 tablespoon of chopped fresh parsley
Instructions

Add the oil to a large Dutch oven or pot, and slowly stir in flour a little at a time, preparing a medium-brown roux. Add the chopped onion to the roux and cook, stirring constantly for about 3 minutes. Add the garlic and cook another minute. Slowly stir in the chicken stock until fully incorporated, bring to a boil. Add the lima beans, worcestershire, thyme and basil and return to a boil. Stir, reduce heat to a very low simmer and slow cook them for about 20 minutes, stirring several times.

Season chicken on both sides with salt, pepper and Cajun seasoning. Heat oil in a large skillet and brown chicken in batches on both sides. Transfer chicken to the bean pot, deglaze the skillet with a splash of water and pour pan drippings into the bean pot. Continue cooking on a low simmer for about another 45 minutes to one hour, stirring occasionally, or until chicken is completely cooked through, beans are soft and liquid is thickened. Stir in the green onion and parsley, taste and adjust seasonings as needed. Serve over hot rice.

Butter Beans in Roux: Omit chicken and prepare roux as above, adding in two packages of baby lima beans. Cook beans until tender and serve over rice.

Shrimp and Butter Beans: Omit chicken and prepare beans as above. Peel and devein 2 pounds of small shrimp and season generously with Old Bay, lemon pepper and Creole or Cajun seasoning. Heat 2 tablespoons butter in a skillet. Chop 1/4 pound andouille or tasso and cook in the butter until lightly browned. Add shrimp, cooking and stirring until pink and no longer translucent. Remove from heat. Stir into thickened butter beans with green onion and parsley. Let rest for 5 minutes.

Source: http://deepsouthdish.com

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Posted by on November 10, 2014
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39 comments:

  1. On the chicken recipe: Wow. Looks great. I'm pulling a chicken out of the freezer now and heading out to Sherries to pick up some of the last of her fresh lima beans.

    On the cookbook: It's about darn time lol. Sign me up for about 10 of them. One for me and 9 to give to folks. (All signed of course lol).

    Have you heard of "The Orange Chef prep pad?" http://theorangechef.com/
    You know how folks are bugging you sometimes about the nutrition info? As best as I can tell, THIS thing does it for you and all you have to do is weigh. Look at the video on the website.

    Can't wait for the cookbooks.

    Emugg

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    Replies
    1. Thanks - I'll check it out! But I'm not weighing myself LOL!! ;)

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    2. LOL After I hit enter I saw that indeterminate sentence. Nice comment.

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    3. LOL! It did make me smile though. :) Thanks for the chuckle!!

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  2. Mary, I just found your site and it has changed my life! (Okay, that's maybe overkill). I have made 4 or 5 of your recipes and I must say, they have restored the joy of cooking for me. I am a Mom to two very busy teenagers and I work long hours as well. Cooking has taken a back seat to other activities for so long. Since finding this site, I have moved it up a few notches and we've all enjoyed the results! We had Crawfish Etouffee last night and will be eating Cajun Cabbage Stew tonight. Everything I have tried has been delicious! Thank you!

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    Replies
    1. Oh Christa, I can't even begin to express to you how much this means to me. Thank you SO much for taking the time to stop and write me to let me know how you've been affected by my work here. Hearing things like this really lift me up and keep me going!! Thank you.

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  3. Can't wait for your cookbook, that's wonderful news! I love your recipes, and always find something to make for dinner when my own inspiration is lacking. Congratulations!!

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  4. Can u double the amount of Baby limas? I don't think one bag will be enough for my family? If so, do u double the rest if the ingredients also that they are cooked in? Thanks.

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    1. Hi Patty! I do recommend doubling the lima beans for when you just want the butterbeans in a roux, but if you want both double the butterbeans and the chicken you will likely need to increase the broth as well as the roux. Probably not quite double, but I'd have to work it out. You need enough roux gravy to cover the chicken well with the butterbeans in there, so that it will stew. Maybe 1-1/2 times the roux portion I'm thinking?

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  5. Looks delicious Mary and know I would really enjoy it.

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  6. Also what kind of pressure cooker do you use? I'm scared to death of pressure cookers! Thanks!

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    Replies
    1. Oh, I'm scared to death of the older ones for sure. Mama blew one up once when I was growing up & ever since I was scared to death to touch one of those kind. The new electronic ones are totally different & very safe to use, so I'm not worried using this one at all. The first one I bought was a 5 quart oval Cook's Essentials that I got from QVC. I don't think they have the model I have anymore, but there are quite a few good electronic pressure cookers out there & I really like this CE brand. I recently bought a Power Pressure Cooker XL brand PC, but I've only used it and I'd have to say until I use it more, the jury is still out for me on that brand! Can you believe I just put another whole chicken in the pressure cooker? I picked up some chickens on sale recently & love cooking it in the pressure cooker. 30 mins and done & maybe I'll get some of it this time LOL!!

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  7. Another great recipe, Mary. Although I'm the only one who loves lima beans, I'm making this soon. My husband can pick out the beans. Looking forward to your cook book.

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  8. Mary, this looks awsome (as all of your dishes do), and I'm so tickled to hear about the future cook book! So LONG overdue! :)

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  9. I love love love your recipes and I'm so looking forward to your cookbook. I "pin" my favorite recipes of yours to my "ziplist". Received an email this morning from ziplist stated that after December 10th, the recipes in your recipe box will no longer be accessible. Just wondering if you are aware of this and if you know of another way to save your recipes in on place. Panicking here because I just go to my ziplist and all of your recipes with pics are right there. Hope this is not a bummer.

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    Replies
    1. I know. I was very upset to hear this too but I guess it's the risk you take when you use a product by somebody else. This caught me completely off guard! I wish that somebody would buy the service and keep it going. Anyway, you should have received an email from them with a link to a page telling you about a few options on how to continue your box by merging it with one you make on the Epicurious site, or you can request a zipped file of the recipes you've saved also. Gotta do it before Dec. 10th though. If you didn't get that, email me with Ziplist in the subject line and I'll send you the info.

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  10. My Grandmother made this dish. Thanks for reminding me!

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  11. This looks so good even though I don't like lima beans... I think I'll use those gigantes beans instead- I think they would be a great substitute.

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  12. Cannot wait for your cookbook - I most definitely will be buying it. I will also be making this chicken dish THIS week - thanks for another delicious looking recipe!

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    1. Thanks Cheryl and I hope you enjoy the chicken!

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    2. As I am kinda new to home cooking,,I am always seeking out dishes to prepare at home for myself. Am a big fan of butter beans so I will be giving this recipe a try,,can I sub pork or chicken?

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    3. Hi Wayne - of course! I assume you mean chops, so just brown them off the same way as with the chicken. Cooking time will need to be adjusted down a bit, but that will depend how thick they are too.

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  13. Hi Miss Mary,
    I recently found your website and I am loving it--I will be trying a lot of your recipes starting with the butter beans and chicken.
    I dearly love to cook and to create in the kitchen. My son is the taste tester with no complaints thus far, yet. :) Thank you for the great site and sharing. karen w. in NC

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    Replies
    1. Hi Karen! Nice to meet you and thank you for such a sweet note. I hope you enjoy the chicken and butter beans & many other things here. Let me know if you have any questions about anything!!

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  14. I made this for supper tonight and it was just delicious! The fresh-frozen baby limas were eyeing me at the grocery this morning. I remembered seeing your recipe earlier this week and oh, Yum! My people didn't think they liked limas until we had them tonight. I used chicken thighs and it was just perfect. This will be going into the recipe box :) thanks again!

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    Replies
    1. Thanks so much Sara! I'm glad to hear that your family enjoyed the recipe & thank you for letting me know. That means a lot to me. Merry Christmas & Happy Holidays!!

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  15. Thanks for doing food good. I'm new to cooking and want to surprise my family with these great meals. I wish i had found this site sooner. Have a great Holiday!!

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  16. I just came across your website, and I can't wait to start trying some of your recipe's! I like that you "personalize" your page in such a way, it makes everyone feel as if they really know you. I will give you some feed back when I start cooking! (I love to cook) and I'm excited to start with the cabbage recipe! Yum!

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  17. Thank you Kat! I look forward to hearing from you!!

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  18. Audrey from DallasJune 26, 2015 at 11:03 AM

    Cooked this last night. It was GREAT! Next time, I will double the lima beans (not the chicken). Or, I will half the chicken for two people. It was really good. My husband loved it. He asked me if he were to request it, what would he call it? That's a really good compliment. I also made the Broccoli Cauliflower Refrigerator Salad with it and the Cherry Pie Bars - they were all really good. THANK YOU for sharing all these GREAT recipes!!

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    Replies
    1. You are so welcome Audrey and thanks so much for letting me know y'all enjoyed this dish!!

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  19. I can not wait to try this!! I'm loving this blog. So happy I found it. I tried chicken and butter beans in Savannah almost 15 years ago. I'm obsessed!!!!

    Sarah
    www.allmyheartbeats.com

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