COMMENT:
This recipe was created in honor of my brother, Chef John Folse, and his wife, Laulie, whose Lafitte’s Landing Restaurant at Bittersweet Plantation in Donaldsonville received The Five Bean Award. This award, received on October 15, 1999, is the highest rating awarded to a restaurant in the New Orleans area by The Times Picayune Food Critic, S. M. Hahn.
Congratulations, Johnny and Laulie and best wishes for continued success at Lafitte’s Landing at Bittersweet Plantation. I’m as proud as one can be for a brother and sister-in-law Jerry Folse
INGREDIENTS:
- 2 cups diced andouille
- 1 cup pureed onion
- 1/2 cup finely chopped bell pepper
- 1/3 cup minced green onion
- 1/4 cup finely chopped parsley
- 1 tbsp granulated garlic
- 2 tbsps roux
- 1 can Blue Runner Red Beans
- 1 can Blue Runner White Beans
- 1 can Trappey’s White Beans
- 1 can Trappey’s Butter Beans
- 1 can Trappey’s Lima Beans
- 1 can Trappey’s Green Beans
- 3 cans Chicken Broth
- Salt, pepper, & Creole seasoning, to taste
METHOD:
In an 8-10 quart stockpot, add 2 cups of andouille and onion over medium heat. Puree onions and bell peppers and add this to the pot, stirring often to avoid sticking. Sauté for five minutes and then add chicken stock, granulated garlic, & liquid from beans. Puree 1/2 can of each: Blue Runner White Beans, Blue Runner Red Beans. Add all beans except the can of Green Beans to the stock. Add 1/2 parsley and 1/2 green onions. Simmer for 15 minutes. Stir often. Add green beans and season to taste. Garnish with the remaining green onions and parsley. |
