Monday, September 5, 2016

Recipes by Lionel Hampton: Favorite Lima Beans; Smothered Cabbage

Lionel Hampton's Favorite Lima Beans

1 cup small dried lima beans
1 small ham bone (or salt pork)
1 small onion, sliced
Vegetable oil
Seasoned salt to taste
Few dashes monosodium glutamate
Freshly ground pepper to taste

Wash beans, discard any that are discolored. Soak overnight (or place in saucepan and cover with water. Boil several minutes; turn off heat, cover, let stand about an hour, then drain). Cut ham from ham bone into small pieces, brown lightly in minimal amount or vegetable oil (or dice salt pork, saute slowly until crisp and brown); remove meat. Saute onion in pan drippings until limp. Place beans in pot with water to cover and ham (or salt pork), onion, seasoned salt, monosodium glutamate and pepper to taste. Bring to slow boil, cover, simmer slowly about 1 hour; stir often to prevent sticking, add more water as needed. Most of the liquid should be absorbed before serving. Correct seasonings before serving alone or with rice. Serves 4.

Thoughts: Lionel's favorite accompaniment is his housekeeper Jessie's "Chinese Rice" (long-grain rice, seasoned with bacon fat and lightly sauteed onions) and cornbread.

Lionel Hampton's Smothered Cabbage

1/2 cup salt pork (cut in pieces)
One 4-lb. head of cabbage
1 medium-size onion, peeled, coarsely chopped
1 tsp. salt
1/4 tsp. black pepper

Brown salt pork in large skillet over low heat, pour off fat, reserving both fat and meat. Meanwhile, core, wash cabbage, chop in small pieces. Put cabbage in large skillet, pour fat (from salt pork) over cabbage in skillet. Add onion, meat, salt and black pepper. Cover, cook over low heat, stirring often to prevent sticking. Cabbage is ready when tender and volume has been reduced by half. Delicious with cornbread! Serves 4-6.

Thoughts: The cook may want to cut the amount of salt used, depending upon the saltiness of the meat.

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