Belle was watching the weather yesterday and concluded that we were going to have our first frost, so we moved her potted plants indoors. After three days of prepping, cooking, partying, and cleaning, I didn't want to spend much time cooking today, so I dredged my memory banks and came up with a recipe I haven't cooked in over 20 years. White Bean Soup.
Ingredients
1 lb dried lima beans
3 small russet potatoes, peeled and chopped
1 cup leftover ham, diced.
8 cups cool tap water
Salt, pepper.
Dump all the ingredients into a slow cooker, on low for eight hours. I put mine on last night and let it go all night. Closer to lunch, we'll make a cornbread. I have less than four dollars in that pot, and could probably feed six people with it.
6 comments:
Sounds good, might have to give it a try.
juvat
Juvat - Only if you like lima beans (or, as Mom called them, butter beans). That is the one bean I am no fan of. Mother and I added mustard to improve the flavor. Dad thought we were nuts.
It has to be the blonde butter beans not what some people call the green beans, the size of butter bean, that many up north call butter beans.
I was raised on a farm. We were taught to eat what was put in front of us or go hungry. I can eat pretty much anything and the food items I don't like can be counted on one hand.
Item number one is Lima Beans.
I'd go hungry.
Needs the Cajun trinity added.....
A little spash of Tabasco...
Post a Comment