I only have a couple of reasons why I look forward to the end of the holiday season, and one of those is the food.
We eat exceptionally well during the holidays, and by the end of December, it's not uncommon for Curt and I to look at one another and say something to the effect of, "I can't eat another bite..."
So when January rolls around we start a frenzy of food planning. The cleanest, lightest, and most flavorful dishes we can think of. Our choices differ from year to year, but in '09, we seem to be leaning towards big stockpots of soups, legume options, salads, and fresh breads.
Our current favorite, which we are dying to get back to starting this week, is Lima, or "Butter" bean soup with salt pork and cornbread. Lima beans are delicate yet meaty, and soak in whatever dominant flavor you have going on in your broth and seasonings. Paired with a salty meat such as bacon, ham hocks, salt pork or even leftover ham from the night before - they are incredible. Light, but filling, and packed with flavor. Pretty simple as far as preparation, too.
Butter Bean Soup
serves 4; leftovers
1 lb. dry Lima beans, soaked overnight in cold water
Water
1 tbsp. garlic powder
1 tbsp. black pepper (we're not adding salt, due to the salt pork)
1 tsp. rosemary
1 whole onion, sliced
1 stick of butter
salt pork, chopped, to taste (this can be found in the meat counters at the grocery store where hams are sold)
In a slow cooker or stock pot, add beans and cover completely with water. Add seasonings and remaining ingredients. Cook on medium to high heat until boiling, then reduce to medium low and cook, covered, checking often to add water if necessary, 6 - 8 hours until a thick broth forms and beans are tender. Serve with cornbread, and add a side salad if desired.
(This recipe can be doubled - we actually triple it at our house and put the leftovers in the freezer for quick mid-week dinners.)
