Wednesday, June 16, 2004

Lyman is a top-notch Louisiana cook. I'd set his gumbo and red beans and rice against anyone's. No reason to be, but I was a little surprised at how scrumptious his lima beans and andouille turned out. There are no tricks to the recipe. Here it is:


2 lbs. large lima beans, washed

Water to cover, plus 2 inches

2 smoked hamhocks

6-7 fresh or 4-5 dried bay leaves

2-1/2 cups onion, minced in food processor

2 cups bell pepper, minced in fp

2 cups celery, minced in fp

Minced garlic, about 4 generous teaspoons

3 lbs. andouille sausage, cut in 1/4 inch slices

1 can diced original recipe Ro-tel tomatoes

Cajun seasoning

Sliced green onions (optional)

Place the beans, hamhocks and bay leaves in a large stockpot. Cover with water plus 2 inches. Bring to boil and reduce to simmer. Add minced vegetables, garlic and Ro-tel tomatoes. Simmer gently until beans are half done. Add sausage. Simmer until beans are done. Check seasoning. Add Cajun seasoning to taste. In this case, we used Tony Chachere's seasoning, adding just enough to salt the dish. Top with sliced or chopped green onions, if desired.

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