Pork Stew With Baby Lima Beans (for a crowd)
Ingredients
Instructions
Serves 20
1. Make a medium-brown roux in a 16-quart Dutch oven, using 4 cups oil and 4 cups flour. After roux is made, remove 1 cup of roux, set aside.
2. Place all vegetables in remaining browned roux and stir constantly over medium heat until vegetables are wilted.
3. Slowly fill pot to 3/4 full with water and completely dissolve roux. Add all seasonings. Cook for 1 hour over medium heat, stirring constantly to make sure it doesn't boil over and to blend roux with seasonings as the stew thickens.
4. Add meat, roux and enough water to pot to bring level of gravy to 1 inch from the top and slowly cook on low heat, stirring often and scraping bottom of pot.
5. Cook for 1 hour more or until meat is tender.
6. Lower cooking temperature to low, and add baby lima beans. Cook stew stirring often and scraping the bottom of pot until limas are tender.
7. Serve over rice if desired.
Source: The Advocate - Baton Rouge
1. Make a medium-brown roux in a 16-quart Dutch oven, using 4 cups oil and 4 cups flour. After roux is made, remove 1 cup of roux, set aside.
2. Place all vegetables in remaining browned roux and stir constantly over medium heat until vegetables are wilted.
3. Slowly fill pot to 3/4 full with water and completely dissolve roux. Add all seasonings. Cook for 1 hour over medium heat, stirring constantly to make sure it doesn't boil over and to blend roux with seasonings as the stew thickens.
4. Add meat, roux and enough water to pot to bring level of gravy to 1 inch from the top and slowly cook on low heat, stirring often and scraping bottom of pot.
5. Cook for 1 hour more or until meat is tender.
6. Lower cooking temperature to low, and add baby lima beans. Cook stew stirring often and scraping the bottom of pot until limas are tender.
7. Serve over rice if desired.
Source: The Advocate - Baton Rouge
Recipe Info
Views
154
Rating
Date
October 7, 2005
Categories
Soups and Sauces