Category: Side Dishes

It’s a beautiful morning! I send all of you, my very best wishes for this day!

Yesterday, I had a hankering for some butterbeans and cornbread.

So the cornbread was not possible for me as I am out of meal and I also could have used my Dent corn and soaked it overnight with some Lime powder and water and finished by washing off the lime water 5-times and, then by grinding me up some beautiful cornmeal.

We, have the Mexican Cultured People to thank for this wonderful idea or you could go out and purchase a $500.00 grinding machine to make your cornmeal and grits if you so choose.

I, for one am very thankful. Well, forget about the cornbread, it didn’t happen!

As for the butterbeans, I had a 32-oz or less bag of frozen beans from Save A Lot. I, love my small chain, grocery store!

I used 6 slices of bacon from the freezer and started frying it up, in a large pot. I needed some more seasoning so back to the freezer, I went and pulled out a small bag of ham chunks.

It happened to be from my spiral brown sugar ham from Walmart, when they happened to have it on sale! But It still, made an awesome pot of beans. And it was also pre-cooked, when purchased.

So I added in two large chunks of ham, with the frying bacon.

Next, I opened up the bag of beans and added them to the pot. I also put in 1 tsp of Accent and 1 tsp of Cavender’s Greek Seasoning into the pot.

I filled the pot 3/4th full of water and set the timer for 1 hour and 20 minutes, on the #6 stove-burner setting so it could cook low and slow with a lid on the pot.

I, headed off to enjoy my mango butter, bubble bath soak with lots of rose petals floating in the hot water of the tub.

When I had had enough of this spa treatment, I very carefully got out of my very slippery tub!

I turned the stove burner up to #8 for the last 15 minutes of cooking.

And, I had a very enjoyable bowl of butterbeans, all by their selves for supper!

I, so hope that you try this! Thanks for stopping by. I, will post again, one of these days.

Good Day to all! I am coming to you from this North Florida, hot and very humid day. The small breeze makes it a much better day.

I have had a hankering for some good old speckled butterbeans so I picked these up at Save A Lot, this morning. I am sure that most of you, know how to cook these, but this recipe is for the ones that don’t.

I, just got home from the store so I took a photo of the 12 0z package of bacon along with the 28 oz bag of frozen butterbeans so I could get this post ready for today.

Just, chop up the bacon into small pieces and fry it up.

Put the frozen butterbeans in a large pot and just cover the beans with water. Add in, the salt and pepper that you wish to use.

Now, this pot of butterbeans needs the main seasoning to make them supreme. And that is the bacon grease and the fried bacon pieces. It will take about 6 TBSP of bacon grease, which should be about all of it. (I am guessing here) as it has been a while since I have cooked up some butterbeans.

Cook these on medium-high heat for 50 to 60 minutes, with a lid on the pot. Keep checking to see that they do not lose all the water. They shouldn’t if covered. But you do not want to scotch them.

I hope that you do try this recipe and enjoy it!

Thank you for taking the time to stop by and visit today! Do come back for more recipes as I post on Tuesday and Saturday.

https://www.wisdomforpennies.com

Hello from North Florida on this cloudy and misty day. I hope today finds you well and with money in your pocket. Not for me, but I still want the best for all of you.

Today, I have no photo, as you just have to know that I just can not cook and eat everything that I post. But this is an older recipe of mine that I do enjoy. The reason that I call it green rice is that when you finish cooking this it will be green from the broccoli.

So, we need one big head of broccoli that is rinsed well and broken into flowerets.

Two cups of parboiled rice (This is a firmer rice when done.)

1/8 tsp salt and 3 TBSP of unsalted butter.

We all know that when you cook rice it is 2 to one, meaning 2 cups of water for every one cup of rice. Something I learned many years ago from the best cooks in my family, back then.

So in a medium pot put 2 cups of rice and 4 cups of water along with the salt and bring to a boil. Have your broccoli in there also. When it starts to boil real good, turn the heat down to number #3 or a low setting and put the lid on the pot. Cook for 20 minutes. When done add in the butter and stir it in.

I absolutely adore this green rice recipe and could just eat this all by itself. You could make changes to this recipe for yourself but I like it just the way it is!

Thank you for your visit today and I pray that this new year will be an awesome year for you. Stay awhile and browse my archives for more recipes if you wish and do come back for more recipes if you want. And as always share away with your friends.

I always make new post on Tue-Thur and Saturdays so yall come back you hear. Connie B. https://www.wisdomforpennies.com/greenrice

Ok, I’m messing up with the photos! I’m sorry about that.

The ribs are just here as company for the mash potatoes. The rib recipe is in my blog also, check the monthly archives if you would like the recipe for them.

I have been making these southern mash potatoes for many years now, so I thought about posting the recipe for them, but I am pretty sure that most people already have a mash potato recipe. But tonight these hit the spot and I shared a plate with a neighbor for their dinner.

Here’s my recipe.

10 medium to large potatoes washed and peeled and cubed and boiled for 20 minutes.

Drain the water off the potatoes and put them in your mixing bowl.

Add in 1/2 stick of butter cut into chunks. Add salt and pepper to taste 1 (tsp) of each. Add in 4 TBSP of mayonnaise. (Yes Mayo.)

Have a 1/2 cup of milk nearby. Start whipping up the mash potatoes and adding the milk just a little at a time, just until mash potatoes are creamy and fluffy. It’s time to eat now!

I hope that you will enjoy this recipe and stay and check out my recipes, while you are already here.

Please share these recipes with your friends and family, if you wish.

Thank you for visiting me and please do come back soon as I post on Sat-Tue and Thursday. Connie B. https://www.wisdomforpennies.com