Contributed by Chef Paul Prudhomme
K-Paul’s Famous Butter Beans ‘That Make You Crazy’
- Remove visible fat from duck (or chicken) and sprinkle evenly with 1 tablespoon Poultry Magic®, patting it in. In a paper bag, mix flour with 1 tablespoon Poultry Magic®. Dredge duck pieces in the flour. Shake off excess. Put remaining flour aside.
- Heat 3/4-inch chicken fat in a large skillet to 350°. Fry the duck (skin side down and large pieces first) in the hot oil until brown, 3-6 minutes per side. Be sure oil stays at 350°. Drain on paper towels, Set aside skillet with oil.
- Place the duck pieces in a large ungreased roasting pan. Bake at 375° until tender, about 40 minutes.
- Meantime, season the pork and lamb chops with 1 1/2 teaspoons Meat Magic®. Dredge in the reserved seasoned flour. Reheat the oil to 350°. Brown the pork, lamb, ham (if used) and andouille, about 2 minutes per side. Drain on paper towels and set aside.
- When the duck is tender, remove pan and stir to loosen any sediment sticking to the pan bottom. Add the stock, tomatoes, onions, bell peppers, celery, garlic and 1 tablespoon Meat Magic® to the pan. Stir well. Add the drained beans, pork, lamb, tasso and andouille; stir until well mixed and most of the beans are in the liquid. Return to oven and continue baking until the beans and the duck are tender, about 1 1/2 hours, stirring every 15 minutes or so, and more often toward the end of cooking time. Adjust seasoning with Meat Magic®. Serve immediately with rice.
K-Paul's Butter Beans are a favorite dish of New Orleans' French Quarter Festival. Original recipe from K-Paul's Louisiana Kitchen.