CROCKPOT CAJUN BEEF ROAST

We love roast beef and this recipe is so good served over rice.

1 (3 or 4 lb.) chuck roast

1 green pepper, chopped

1 cup celery, chopped

1 (14.5 ounce) can diced tomatoes

1 (4 ounce) can green chilis

1/4 cup quick-cooking tapioca

1 large onion, peeled, sliced and in rings

1 cup okra, chopped (Optional)

1/4 teaspoon black pepper

1/4 teaspoon cayenne (can use more or less)

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon thyme

1/4 teaspoon chili powder

1/2 teaspoon basil

1 bay leaf

1 cup water

 

Cut roast to fit into crock pot and place in bottom of the pot.  In a large bowl combine the remaining ingredients and mix with a spoon. Pour over the roast.  Cook on high for about 5 hours or low 7 until meat is tender.  Serve over rice. Makes a 3 quart crock pot 3/4 full.  Enjoy!

 

Note:  The tapioca acts as a thickening agent in the recipe. You can leave it out if you want a more soupy gravy and also leave out the water for a thicker gravy.

 

Click to follow The Southern Lady Cooks on Facebook.

 

 

 

PINTO BEAN GUMBO

I have been making this dish for years.  If you mention Gumbo to a Southerner we are all about some of it.

1 2/3 cups dry pinto beans

7 cups water

1 large onion, chopped

1/2 cup diced salt pork

1/2 teaspoon salt

1 bay leaf

2 cups okra, sliced (can use frozen okra)

1 (16 oz. can) diced tomatoes

1 (16 oz. can) whole kernel corn, drained or 1 box frozen corn

2 teaspoons worcestershire sauce

1 teaspoon salt

1 teaspoon sugar

1 teaspoon dried thyme

1/2 teaspoon bottled hot pepper sauce    

Rinse beans.  In a 5-quart dutch oven or kettle combine beans and the water.  Bring to boiling.  Reduce heat; cover and simmer 2 minutes.  Remove from heat.  Cover and let stand 1 hour. (Or, soak beans in the water overnight in a covered pan) Do not drain.

 

Add onion, salt pork, the 1/2 teaspoon salt, and the bay leaf to the beans and liquid.  Bring to boiling.  Reduce heat; cover and simmer 2 to 2 1/2 hours or till beans are tender.  Add sliced okra, undrained tomatoes, drained corn, worcestershire sauce, the 1 teaspoon salt, sugar, thyme, and bottled hot pepper sauce.  Simmer the mixture 30 minutes or till okra is tender.  Remove bay leaf before serving.  Makes 10 servings.

 

You can also make this in the crockpot using about three cans Lucks Pinto Beans, leave out the salt pork, and add the other ingredients and cook 4 hrs. on high. Enjoy!

 

Note: I have made this using fresh vegetables from the garden for the okra, tomatoes and corn. This makes it even better!

 

Click to follow The Southern Lady Cooks on Facebook.

 

 

Southern Lady’s White Bean Soup

This is a little different take on white bean soup. We like it this way because it is almost like a gumbo and Southerners love gumbo!  You can make it hot or as spicy as you like.

1/2 or 1 pound Great Northern dried beans (I used a half pound in this recipe. If you use a pound of beans, double the ingredients)

4 or 5 cups water

Ham hock, bacon pieces, or bacon grease for seasoning

1 small onion, chopped

2 cups chopped okra

1 cup celery, chopped

1/2 teaspoon black pepper

1/2 teaspoon minced garlic

1/2 teaspoon chili powder

2 bay leaves

1 (4 ounce) can green chilis, drained

1 (14.5 ounce) can chicken broth

1 (14.5 ounce) can petite diced tomatoes, undrained

1 teaspoon salt or to taste

 

Soak beans according to package directions, add to pot and cover with water.   Add ham or seasoning meat and onion, celery, okra, garlic, chili powder, black pepper and bay leaves to pot.  Cook until beans are tender (about an hour on simmer) adding more water if needed.  Once beans are tender, add chicken broth, tomatoes, and green chilis.  Cook another 15 or 20 minutes.  Add salt to taste. (Never add salt to beans while cooking. It makes the beans tough). Makes 8 to 10 servings. Enjoy!

 

Note:  You could make this in the crockpot or slow cooker, too. I would just add all ingredients to crockpot and cook on low for 7 or 8 hours.

 

This recipe is great served with my Cornbread Muffins.

 

Click to follow The Southern Lady Cooks on Facebook.  

 

SOUTHERN LADY’S OKRA FRITTERS

Okra is a favorite vegetable in the South. It is good for gumbo, soups, stews and fried.  We like it as fritters, too. I try to grow okra every year.  It freezes well and I love putting it in vegetable soup in the winter months. This is my recipe for fritters.

2 cups okra, cut in round pieces (Can use fresh or frozen)

1 1/4 cups self-rising cornmeal

1/2 cup all purpose flour

1 egg

1/2 cup onion, finely chopped

1 1/2 cups buttermilk

Salt & Pepper, (Optional)

1 cup oil

                                         

 

In a large mixing bowl with a spoon mix together all ingredients except okra and oil.  Fold in the okra.  Heat the oil in a large skillet.  Drop by spoonfuls into the hot oil. (I use a 1/4 cup measuring cup for each fritter).  Fry on one side about 2 minutes or until good and crusty, turn and fry the other side. (See photo below)  Drain on paper towels.  Slather with butter and Enjoy!