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Some meals just feel like home, and this is one of them. Tender country beans simmer low and slow with smoky ham while collard greens are seasoned with butter, Better Than Bouillon, Tony’s Creole seasoning, and a splash of pepper sauce for just the right amount of flavor. The collards in this recipe were home-canned by a friend using greens from her summer garden, making this meal even more special. Served with a slice of cast iron cornbread, it’s a simple Southern dinner that’s rich in comfort without being complicated.

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https://video.wixstatic.com/video/a44a5b_66a23531740c4f2c97d296a77d2b514e/1080p/mp4/file.mp4

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Tools from the Kitchen:

• Slow cooker

• Dutch oven or large stockpot

• Cutting board

• Chef’s knife

• Measuring spoons

• Wooden spoon

• Ladle

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Ingredients:

Country Beans

• Dried Lima Beans (about 2 1/2 cups)

• 1 thick ham slice, cubed

• 2-3 teaspoons Chicken bouillon

• House seasoning (Kosher salt, pepper, garlic powder)

• 2-3 cups of Water

Collards

• 1 quart home-canned collard greens

• 2 tablespoons butter

• 1 teaspoon Better Than Bouillon chicken base

• House seasoning

• Tony’s Creole Seasoning

• Texas Pete Green Pepper Sauce (to taste)

Serve Along with

• Cast iron cornbread

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Prepare:

1. Trim the rind from the ham and cut into bite-sized cubes.

2. Add the lima beans, ham, chicken bouillon, house seasoning, and water to the slow cooker.

3. Cook on Low until the beans are tender 6-8 hours.

4. Add the collard greens to a Dutch oven or stockpot.

5. Stir in the butter, Better Than Bouillon, house seasoning, Tony’s Creole seasoning, and several dashes of Texas Pete Green Pepper Sauce.

6. Bring to soft boil for 10 minutes, and reduce to simmer until the greens are hot and well seasoned.

7. Taste and adjust seasoning as needed.

8. Serve the country beans alongside the collards with a slice of warm cast iron cornbread.

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Notes from the Kitchen:

• Make enough broth to cover country beans and ham, adjust as needed as beans soak up broth.

• Home-canned collards give this recipe wonderful flavor, but canned collards from the grocery store work well too.

• The pepper sauce adds brightness rather than overwhelming heat.

• Leftovers taste even better the next day.

• Cornbread is perfect for soaking up every bit of the flavorful pot liquor.

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