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Succotash made with kidney beans, instead of lima beans. Sweet corn (a form of maize), American beans, tomatoes, and peppers (all New World foods) are the usual ingredients. Catherine Beecher's 19th-century recipe includes beans boiled with corn cobs from which the kernels have been removed. The kernels are added later, after the beans have ...
Lima beans: Lima beans are native to Central America. [81] Portuguese explorers introduced lima beans into the African continent. [82] Enslaved people in Virginia grew lima beans in their gardens to make one-pot stews. [83] Today lima beans are enjoyed eaten as a dish in one-pot stews. To flavor them, bacon and chicken broth is added in a pot ...
Bacon Collard Greens. A staple of Southern cuisine, these collard greens with bacon make for one incredible side dish. ... If you've never tried red beans and rice before, I assure you'll like ...
Beans – often cooked down with chunks of ham, bacon grease, or onions. Baked beans; Butter or lima beans; Green beans; Pinto beans and cornbread; Pole beans; White or great northern beans; Greens – seasoned with some kind of meat or meat grease. The liquid left after cooking is known as pot liquor. Collard greens; Creasy greens; Kale ...
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Get the recipe: Loretta Lynn's Southern Green Beans & New Potatoes. ... Throw in the jowl or bacon, scrubbed potatoes, sugar, salt and pepper and bring the water to a boil. Cook for about 10 ...
Other low-meat Southern meals include beans and cornbread—the beans being pinto beans stewed with ham or bacon—and Hoppin' John (black-eyed peas, rice, onions, red or green pepper, and bacon). Cabbage is largely used as the basis of coleslaw, both as a side dish and on a variety of barbecued and fried meats. [128]
Popular picks: The much-loved Frontier Burrito is stuffed with beef and beans, then topped with cheese and green chile stew. Also a favorite: the gooey cinnamon rolls. Also a favorite: the gooey ...