Speckled Butter Bean Okra And Lamb Soup With Mint Drizzle Over Rosemary Cornbread Recipes

SPECKLED BUTTER BEAN, OKRA AND LAMB SOUP WITH MINT DRIZZLE OVER ROSEMARY CORNBREAD

Steps:

• Preheat the oven to 400ºF.
• In a 10-inch cast-iron skillet, add the bacon grease. Place the skillet into the oven.
• In a large mixing bowl, add all the dry ingredients along with the fresh rosemary. In a separate bowl, add the egg and buttermilk, and whisk until combined. Add the liquid ingredients to the bowl of dry ingredients, and add the melted butter. Stir to combine.
• Remove the hot skillet from the oven and pour in the cornbread batter. Place the pan back into the oven and bake until it begins to brown and a toothpick inserted in the center of the bread comes out clean, about 25 minutes. Remove and keep warm.
• In the container of a blender, add the mint leaves, garlic, salt, and pepper. On medium speed, slowly pour the olive oil into the container until combined and reaches salad dressing consistency. Set aside.
• In a heavy-lidded cast-iron pot over medium-high heat, add the olive oil. Season the lamb shanks with salt and pepper and add to the pot. Cook until browned on all sides. Remove and keep warm.
• In the same pot, lower the heat to medium and add the onions, celery, and carrots. Sauté just until the onions become translucent, about 5 minutes. Return the lamb to the pot and add the okra pods, garlic, and cilantro along with the spices. Add the butter beans, lemon juice, and zest. Pour in enough of the vegetable stock to cover. Once the liquid starts to simmer, turn down the heat to low. Place the lid on the iron pot and simmer until the beans are fully cooked and the lamb shank is falling off the bone, about 90 minutes.
• Once the soup is done, uncover and add the fresh basil leaves. Cover and let the basil leaves wilt, about 5 minutes. Uncover and remove the meat from the lamb shank and discard the bones. Season with salt and pepper to taste.
• To serve, add a wedge of the cornbread to the bottom of a shallow bowl, ladle over the soup and add a spoonful of mint drizzle over the top.

COUNTRY STYLE SPECKLE BUTTER BEANS RECIPE - (3.6/5)

Steps:

• In a medium saucepan over medium high heat, add the chicken stock along with 2 cups water. Add the smoked meat, chopped onion and bell pepper, garlic, bay leaf and thyme. Add desired salt and pepper to taste. Bring to a rolling boil and simmer on medium heat with lid partially covered for about 20 minutes. Make sure liquid does not evaporate adding more if needed. Add the butter beans and add water or stock to cover well, at least by 1/2-inch. Bring to a simmer and reduce heat to low. Cover and simmer for about an hour or until the bean is creamy on the inside but still intact; do not overcook to mush. As stated in another recipe, I like to turn off the heat and allow beans to set in the pot-licker while finishing other parts of the meal. Right before serving, pour off most of the liquid and stir in the tomatoes and green onions. Serve using a slotted spoon along side fresh, hot cornbread or muffins.

OKRA AND BUTTER BEAN STEW

Steps:

• In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer., Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired.