Slow Roasted Butter Beans w/ Andouille, Kickin' Collard Greens w/ Okra and Molasses-Bourbon Glazed Sweet Potatoes

Slow-Roasted Butter (Lima) Beans w/ Smoky Andouille Sausage
Kickin' Collard Greens w/ Okra
Molasses & Bourbon Glazed Sweet Potatoes

Wow, it's been a long time since posting! We've since moved to the south in beautiful, ol' New Orleans :) We've been dining out a fair bit, soaking up the amazing, Southern foods! Now that we're settled in and have a whole new range of goodies in the grocery stores, we can really get creative with some tasty, Southern dishes - yum!!!

Starting with: a Southern meal for the bf's bday <3

Serves: 6 peeps.

  • Slow-Roasted Large Lima (Large Butter) Beans 
    • 1 lb Large Lima (Butter) Beans 
    • 6 cups water
    • 1/2 lb smoked ham hock
    • 1/2 lb tasso, chopped 
    • 1 large onion, chopped 
    • 3 garlic cloves, chopped
    • 3 tbsp parsley (dried), chopped 
    • 4 stalks celery, chopped 
    • 1 large bay leaf 
    • 2 tsp Cajun Seasoning (Tony Chachere), or to taste
    • 1 tsp smoked paprika, or to taste
    • Fresh ground pepper, to taste 
    • 1 lb Andouille Sausage (3 large links)
  • Molasses & Bourbon Glazed Sweet Potatoes 
    • 1 stick butter (unsalted), quartered 
    • 3/4 cup molasses 
    • 1/2 cup brown sugar 
    • 1 cup bourbon 
    • Salt and freshly ground black pepper 
    • 8 large sweet potatoes, cut into 2-inch cubes 
    • 3/4 cup toasted pecans, chopped
  • Kickin' Collard Greens w/ Okra
    • 1 tbsp olive oil 
    • 3 slices bacon 
    • 1 large onion, chopped 
    • 2 cloves garlic, minced 
    • 15-20 okra spears, chopped
    • 3 cups chicken broth 
    • 1 tsp salt 
    • 1 tsp pepper 
    • 1 pinch red pepper flakes 
    • 1 lb fresh collard greens, cut into 2-inch pieces
Start with the lima beans and once they're set to simmer for 1.5 hrs, move on to the sweet potatoes recipe. Once those are in the oven, (check the lima beans and then) start the collard greens. Overall, it'll take 2 hours to go from ingredients to a tasty, Southern dish, ready to eat!
  1. Slow-Roasted Large Lima (Large Butter) Beans (1 hr, 45 mins)
    1. Rinse and sort beans. In a large pan, combine lima beans and water and set to low heat. 
    2. Render ham hock and tasso in skillet, remove meat and set aside. 
    3. In same skillet, sauté onion, garlic, parsley and celery in meat drippings until browned.
    4. Add vegetables, meat, bay leaf, and spices to beans. Boil gently, stirring occasionally for about 1-1/2 hours, or until tender. Add water while cooking if necessary. 
    5. In the last 15 minutes of lima beans simmering, add the andouille sausage (whole or cut in to pieces). 
  2. Molasses & Bourbon Glazed Sweet Potatoes (45 mins)
    1. Preheat the oven to 375 degrees F. Roast the cubed sweet potatoes on a raised broiler pan for 20 minutes to "par-cook."
      In a medium saucepan, combine butter, molasses, and brown sugar and cook over medium heat until smooth (about 5 minutes).
      Increase the heat to high, add the bourbon, and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.
      Put the par-cooked potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed (about 20 minutes). Remove to a platter and top with the pecans. 
  3. Kickin' Collard Greens w/ Okra (55 mins)
    1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. 
    2. Add onion, and cook until tender (about 5 minutes). 
    3. Add garlic and okra, and cook until garlic is fragrant. 
    4. Add collard greens, and fry until they start to wilt. 
    5. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.  
Dessert option: mini apple pies, a la mode...oo la la (that's how my New Orleans French sounds)!

Adapted (ever so slightly) from:,,


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