Chef John D. Folse's Smothered Chicken with Butter Beans
Chef Folse's grandfather grew beans of every variety in his garden on Cabanocey Plantation. "I vividly remember the eight Folse children circling a large washtub to shell the fresh beans," says Chef Folse, who is the founder and namesake of the John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana. They went into everything from shrimp dishes to casseroles, including this preparation, one of his favorites. Serve it over steamed white rice. This recipe is from
The Encyclopedia of Cajun & Creole Cuisine. Makes 6 servings.