Cajun Buttered Beans
This recipe of Cajun Buttered Beans reminds me of that very day, in Paul
Prudhomme's restaurant.
4 cups fresh butter beans
2 cups fresh corn kernels
1 cup finely chopped portabella mushrooms
½ cup melted butter
2 cups chicken or vegetable broth
2 tablespoons commercial Cajun seasoning
¼ teaspoon dried thyme
1 teaspoon file powder (see below)
Place all the ingredients except the file powder, in a large,
heavy-bottomed skillet or a Dutch oven. Add about 2 cups of water and
bring to a boil over high heat, then reduce heat to medium and cover.
Cook about 40 to 45 minutes or until the beans are soft. Stir in the
file powder and serve.
Makes 4 to 6 servings.
Note: File powder can be purchased in specialty or ethnic
stores. Its made from the leaves of the sassafras tree, and it is used
in a lot of Creole and Cajun dishes as a thickener and flavor enhancer.
Never add file powder to a dish before or during cooking--it gives the
dish a bitter aftertaste.
Wilbert Jones Smothered Southern Foods
This recipe of Cajun Buttered Beans reminds me of that very day, in Paul
Prudhomme's restaurant.
4 cups fresh butter beans
2 cups fresh corn kernels
1 cup finely chopped portabella mushrooms
½ cup melted butter
2 cups chicken or vegetable broth
2 tablespoons commercial Cajun seasoning
¼ teaspoon dried thyme
1 teaspoon file powder (see below)
Place all the ingredients except the file powder, in a large,
heavy-bottomed skillet or a Dutch oven. Add about 2 cups of water and
bring to a boil over high heat, then reduce heat to medium and cover.
Cook about 40 to 45 minutes or until the beans are soft. Stir in the
file powder and serve.
Makes 4 to 6 servings.
Note: File powder can be purchased in specialty or ethnic
stores. Its made from the leaves of the sassafras tree, and it is used
in a lot of Creole and Cajun dishes as a thickener and flavor enhancer.
Never add file powder to a dish before or during cooking--it gives the
dish a bitter aftertaste.
Wilbert Jones Smothered Southern Foods
