Wednesday, June 28, 2006

Butter Beans (dried limas) with Collard Greens

This is another "beans-n-greens" meal similar to the Black-eyed peas meal that appears in another post. We they are tastey and a change of pace. Place 1 pound of dried limas in a slow cooker with 1 onion, 1 carrot, 1 rib of celery and some fresh sage and thyme. We added a smoked ham hock for flavor but meatless works fine too espceially with the fresh herbs. Don't salt them until after cooking. Salting before cooking makes the beans tough. Cook the beans on low for about 6 hrs. Remove the onion, celery, carrot and sage. The grees in this case are collard greens but your favorite will work be it spinach, kale, turnip greens....whatever. Chop them and steam them until they are crisp/tender. We like them dressed with vinager and Tabasco sauce. Serving this with corn bread would be wonderful; we just used bread.



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