Chef Kevin Belton has been showing
viewers how to cook New Orleans style in all its diversity in a 26-part cooking
series produced by WYES-TV of New Orleans, “New Orleans Cooking With Kevin
Belton.”
Belton, whose mother’s family hails
from the French-Caribbean island of Martinique and his French-speaking father’s
family came from the Bayou Lafourche area of South Louisiana, near Thibodaux,
is a self-trained chef. He’s spent the last 20 years teaching Louisiana cooking
at the New Orleans School of Cooking and throughout the U.S. and Canada. Belton
has been a featured chef and guest on numerous food programs including “Emeril
Live,” “Ready Set Cook,” “Taste of America” and “Eating in the Bayou.” In 1999
he was co-host and chef on the BBC series “Big Kevin, Little Kevin,” which also
featured British celebrity Chef Kevin Woodford. Belton co-authored a companion
cookbook titled “Big Kevin, Little Kevin-Over 120 Recipes from around Britain
and America by TV’s Odd Couple,” which was published by Ebury Press.
Belton is a past recipient of the
WYES President’s Award, and in 2014 he was recognized as one of the top 30
Louisiana chefs by the American Culinary Federation.
Belton has recently published a
cookbook with Rhonda Findley titled “Kevin Belton’s Big Flavors of New
Orleans,” which shows readers how to make a roux, the holy trinity of celery,
onion and bell peppers and much more. Findley is the author of several New
Orleans-centric books including the best-selling “100 Greatest New Orleans
Recipes of All Time” and “New Orleans Unleashed.”
The following is a sample recipe
with Belton’s description of its origin,
Miss Magnolia
Battle’s Southern-Style Butter Beans
“My Grandmother Nan’s given name is Magnolia Battle. Doesn’t
that just ooze character and charm? Believe me; she lived up to her name. There
was just something about the creaminess of the butter bean after Nan cooked it.
The smell and the flavors just take me way back to our kitchen on Valance
Street.”
Serves 6 to 8
1 (16-ounce) package dried butter beans
1 cup chopped onion
4 tablespoons butter
8 ounces pickled meat, cut into chunks
4 cups vegetable stock
4 cups chicken stock
1 bay leaf
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 cup chopped onion
4 tablespoons butter
8 ounces pickled meat, cut into chunks
4 cups vegetable stock
4 cups chicken stock
1 bay leaf
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
Directions: Rinse and soak beans,
covered, for about 4 hours in the refrigerator. Or overnight, if possible. In a
large heavy-bottom saucepan, sauté onion in butter until translucent, about 5
minutes. Drain beans. Add pickled meat and beans. Combine vegetable and chicken
stocks in a pitcher. Add enough combined stock to cover the beans and add bay
leaf. Bring the beans to a slow boil, reduce heat, and simmer. Cover pot
loosely. Check every 15 minutes to add stock to just cover the beans. Resist
the urge to stir the beans as it will cause the tender beans to split apart.
Continue to check the liquid level and cook for about 1 1⁄2 hours. Season with
salt and continue to simmer until beans are tender, about an additional 30
minutes. Gently remove beans to a serving dish and discard meat. Season with
salt and pepper, gently stirring, and serve.
Tips and Suggestions
Find that fine line of stirring to keep the beans from sticking but not over-stirring to the point where the tender bean falls apart. I really don’t mind if the butter beans split apart a little bit. That just adds to the creaminess. Find the balance that works for you.
Find that fine line of stirring to keep the beans from sticking but not over-stirring to the point where the tender bean falls apart. I really don’t mind if the butter beans split apart a little bit. That just adds to the creaminess. Find the balance that works for you.
Cheré Dastugue Coen is
the author of several Louisiana romances under the pen name of Cherie
Claire. She is also the author of “Forest Hill, Louisiana: A Bloom Town History,” “Haunted Lafayette, Louisiana” and “Exploring Cajun Country: A Historic Guide to
Acadiana” and
co-author of “Magic’s in the Bag: Creating Spellbinding Gris Gris
Bags and Sachets.” Write
her at cherecoen@gmail.com.
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