Butterbean Pate

Butterbean Paté

2 gallon water
3 tbsp Kosher Salt
8 cups Butterbeans, frozen
1/4 tsp Black Pepper
1 tbsp Kosher Salt
1 cup Extra Virgin Olive Oil
1/2 cup Red Wine Vinegar
1 tbsp chopped Garlic
1/3 cup Blue Cheese Crumbles

In a saucepan, bring water and 3 tablespoons of salt to a boil over high heat. Add butterbeans and boil until just tender (3 – 5 minutes). Drain in a colander and rinse under cold water. In a food processor, combine beans with remaining ingredients. Pulse until smooth puree is achieved. Scrape down sides and pulse again.

Makes – 6 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Brunswick Stew

Lucky’s Brunswick Stew

Check our Lucky 32 Southern Kitchen Blog Post – Family Gatherings: Dan Valley Community Center Brunswick Stew

1 tbsp Vegetable Oil
1 1/4 pounds Chicken Breasts – diced
1 1/4 pounds Stew Beef – diced
1/4 pound Pork Loin – diced
1/2 pound Yellow Onions – diced
3 cups frozen Yellow Corn – thawed
1 1/2 cups frozen White Corn – thawed
2 cups frozen Lima Beans – thawed
2 1/4 cups V-8 juice1 quart Water
2 1/4 tsp Tabasco sauce
1 1/8 tsp White Pepper
1 1/2 tsp Salt
1 each Chicken Bouillon Cube
1 each Beef Bouillon Cube
2 cups Potatoes – peeled and diced
1 1/2 tsp Cracked Black Pepper
4 3/4 cups canned Diced Tomatoes

In a large stock pot or kettle heat vegetable oil. Sauté chicken, beef and pork in hot oil until browned. Add onions and continue to sauté until onions are translucent. Add remaining ingredients and bring to a boil. Reduce heat and simmer until mixture becomes a thick mush. Stir mixture constantly from the bottom of the pot to prevent scorching. Stew may be frozen.

Makes 1 gallon.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Black Bean Soup

Check our Lucky 32 Southern Kitchen Blog Post – Stew On This: Until You Can Wing It On Your Own, Try This Black Bean Soup Recipe

1 tbsp Olive Oil
1/3 cup Red Onions – Chopped fine
2 cans Black Beans – Drained
1/2 can Tomatoes – chopped
2 1/2 cup Vegetable Stock
1 tsp Ground Cumin
Fresh Parsley – chopped
Salt & Pepper to taste

Drain excess liquid from beans and rinse. Let drain while cooking onions. Sauté onions in oil in soup pot till transparent but not brown. Add remaining ingredients and beans to pot. Heat to boil then reduce and simmer for 1 hour.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Artichoke Dip

Lucky’s Artichoke Dip

1 can Artichoke Hearts
1/4 cup Mayonnaise
1/3 cup Sour Cream
1/4 cup Parmesan Cheese – grated
1/2 tsp Dry Thyme
1/4 tsp Ground Black Pepper
Up to 1/4 tsp Tabasco Sauce – or to taste

Drain artichoke hearts, squeezing water out by hand. Place in a mixer bowl and blend on low speed until artichokes are rough chopped. Scrape the paddle to be sure all artichokes are well mixed. Add remaining ingredients, slowly increasing speed, until thoroughly blended. Put in an ovenproof casserole and bake at high heat until bubbly and hot all the way through. Sprinkle with additional Parmesan cheese and chopped parsley to serve.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.