In Louisiana just about everyone has some type of garden. Staple favorites in gardens are turnip greens, mustard greens, collard greens, cabbage and plenty of beans.
This particular recipe was given to me by a sweet lady in our church who has since passed away. I've made it several times during the winter months when we had a rare cold spell.
It has quickly become a favorite of our family and often requested when it starts turning cold. All I do is put it all in a slow cooker and let it cook for about 10 hours.
Could be put on to cook overnight if you want it for lunch the next day.
cook time10 Hr
dried baby lima beans, rinsed
chicken broth, reduced sodium
chopped fresh marjoram
garlic clove, mnced
crushed red pepper
salt, if desired
freshly ground pepper
shredded green cabbage
How To Make
In large slow cooker, combine beans, broth, onion, marjoram, garlic, red pepper, salt, pepper and cabbage. Cover and cook on low heat setting for 10 to 11 hours.
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