So, I have a question for you.
D0 you ever throw something in the crock pot in the morning before work, and then come home at the end of the day to a house that smells completely heavenly?? Yeah, that just happened. It 100% reminded me of coming home from school to the aroma of whatever magic my Mom was creating in the kitchen. LOVE that!
Anyway, this recipe was inspired by a tick tocker called Mississippi Kween. I see her cooking videos all the time and I just love her! But here’s the thing…. I’ve noticed her recipes are always very heavily seasoned, more so than I would prefer, I think. (I guess I’m just not that spicy of a guy?) Not that there's anything wrong with that, if you like that sort of thing!
So this is sort of her recipe, but as I always do, I tweaked it ever so slightly.
Instead of adding a bunch of spices like Cajun seasoning, etc,, I opted to just let the smoked sausage season the dish. I also used pork hocks instead of neck bones because I already had them in my freezer. And since the pork hocks are already very salty, I didn't even need to add salt. I just added the usual aromatics and some black pepper. Another change I made was the amount of water. I didn't add as much liquid because hers was a little more like soup, and I was going for more of a stew. (Yet another reason why I didn't add all the extra spices!)
My main reason for telling you all of this is that you should cook it the way you like it!! Want more seasoning? Do it! Don't care for it? Leave it out! Just as I learned from cooking like my Mom, if you like a lot of something, add a lot!
Now you can have this to look forward to after a long day.
You will LOVE how good it smells when you first walk in, and it tastes even better!
1 lb bag butter beans (aka large lima beans)
2 lbs smoked pork hocks
1 lb smoked sausage, sliced into coins
1 onion, chopped
2 or 3 cloves of garlic, minced
4 cups low sodium chicken broth
D0 you ever throw something in the crock pot in the morning before work, and then come home at the end of the day to a house that smells completely heavenly?? Yeah, that just happened. It 100% reminded me of coming home from school to the aroma of whatever magic my Mom was creating in the kitchen. LOVE that!
Anyway, this recipe was inspired by a tick tocker called Mississippi Kween. I see her cooking videos all the time and I just love her! But here’s the thing…. I’ve noticed her recipes are always very heavily seasoned, more so than I would prefer, I think. (I guess I’m just not that spicy of a guy?) Not that there's anything wrong with that, if you like that sort of thing!
So this is sort of her recipe, but as I always do, I tweaked it ever so slightly.
Instead of adding a bunch of spices like Cajun seasoning, etc,, I opted to just let the smoked sausage season the dish. I also used pork hocks instead of neck bones because I already had them in my freezer. And since the pork hocks are already very salty, I didn't even need to add salt. I just added the usual aromatics and some black pepper. Another change I made was the amount of water. I didn't add as much liquid because hers was a little more like soup, and I was going for more of a stew. (Yet another reason why I didn't add all the extra spices!)
My main reason for telling you all of this is that you should cook it the way you like it!! Want more seasoning? Do it! Don't care for it? Leave it out! Just as I learned from cooking like my Mom, if you like a lot of something, add a lot!
Now you can have this to look forward to after a long day.
You will LOVE how good it smells when you first walk in, and it tastes even better!
1 lb bag butter beans (aka large lima beans)
2 lbs smoked pork hocks
1 lb smoked sausage, sliced into coins
1 onion, chopped
2 or 3 cloves of garlic, minced
4 cups low sodium chicken broth
4 tbs butter
Black pepper
Simply place all ingredients in a slow cooker, cover, and cook on low for 8-9 hours. That's all there is to it! Pull all the meat off the bones and add back to the pot. Taste and adjust seasonings if desired. Serve over rice.
Tips:
Usually when using a slow cooker, I'll mention cooking on LOW for X amount of time, and then give the option of cooking for half as much time on HIGH. But in this case, I think I would only do the longer cook time. Since there's no soaking of the beans in advance, I like to give the beans a longer time to cook. If I ever try the faster option, I'll let you know!
Don't like butter beans? Use any kind you like, or a mixture !
I think this would be great with white navy or great northern beans. Maybe I'll try them next!
Oh! One other thing…. In case you’re wondering if there’s a difference between butter beans and lima beans.. Lima beans are smaller and green. Butter beans are much larger and white, but are very often just called large lima beans. Use whichever one you like!
Black pepper
Simply place all ingredients in a slow cooker, cover, and cook on low for 8-9 hours. That's all there is to it! Pull all the meat off the bones and add back to the pot. Taste and adjust seasonings if desired. Serve over rice.
Tips:
Usually when using a slow cooker, I'll mention cooking on LOW for X amount of time, and then give the option of cooking for half as much time on HIGH. But in this case, I think I would only do the longer cook time. Since there's no soaking of the beans in advance, I like to give the beans a longer time to cook. If I ever try the faster option, I'll let you know!
Don't like butter beans? Use any kind you like, or a mixture !
I think this would be great with white navy or great northern beans. Maybe I'll try them next!
Oh! One other thing…. In case you’re wondering if there’s a difference between butter beans and lima beans.. Lima beans are smaller and green. Butter beans are much larger and white, but are very often just called large lima beans. Use whichever one you like!
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