What’s better After a late night than football bowl games, loved ones around you and good southern grub. Bean soup in the crock pot, green chili cornbread and mustard greens with bacon! Yum.
(Oh yeah- we did have our side of black eye peas! )
Crockpot white Northern bean soup
- Four cans of unseasoned Northern or Navy beans drained
- 1 cup carrots
- 3/4 cup chopped sweet onion
- Two stalks celery chopped
- Four cups chicken broth
- Sprig rosemary
- 1/4 cup brown sugar
- Two bay leaves
- 1/2 clove chopped garlic
- Chopped defat ham
- 1/2 polish sausage chopped
- 1 can cream of chicken soup optional for creaminess.
- 1 tsp salt
- 1 tsp black pepper
Mix all ingredients in crock pot and set for 8 hours all day. If you like your soup a bit thicker. I add two tablespoon cornstarch to 1/2 cup cold water and mix in soup. Allow to simmer to thicken.
Bacon mustard greens
- Two good bunches of fresh greens
- Two slices bacon chopped
- 1/2 cup sweet onion chopped
- Tsp garlic
- 1/2 cup chicken broth
- Tsp Apple cider vinegar
- S and p to taste
Black skillet is my choice for pans. Get skillet super hot and add two slices chopped bacon.
Brown bacon lightly then add onion and garlic
Cook til onion wilts
During this Time wash stem and course chop greens.
Cook down to half wilt and add broth. Simmer 5 minutes
Serve with splash of venigar or toss in salted fancy peanuts.
Preheat oven 400 degrees
Black skillet melt tbs spoon butter on stovetop
- 1 cup plain white cornmeal
- 1 cup flour
- 1 egg beaten
- 1/3 cup veg oil
- Two Tbs baking powder
- 1 cup milk
- 1 tsp salt
- Two heaping Tbs chopped green chili’s
Mix all ingredients
Pour over meted butter in warm skillet.
Bake 20-25 minutes
This is tru Appalachian goodness love this Country girl. ❤️