Butterbean or Pea Recipe
- Fresh Shelled or Frozen Butterbeans
- 1 Pack Goya Ham Seasoning or Ham/Bacon Trimmings
- Salt and Pepper to Taste
- If they are fresh vegetables you just purchased, then wash them at least 2 times to ensure that they are clean and any trash is picked out of them. (If they are already blanched and frozen, let them thaw and skip to Step 2.)
- Place them in a pot, add water to cover the vegetables, and then place them on the stove at med-high heat for at least 30 minutes to an hour (depending on variety). Lady fingers, sandy, white acres, and other young/green peas need to cook longer than any different varieties.
- Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
- Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Sweet Potato Casserole
- 4 Large Sweet Potatoes
- 1/2 Cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 Large Eggs
- ½ Cup Unsalted Butter Melted
- 1 Cup Light Brown Sugar, Packed
- 1/2 Cup All-Purpose Flour
- 1 Cup Chopped Pecans
- 1/2 Cup Unsalted Butter Melted
- Cook sweet potatoes in the desired manner until soft.
- Preheat oven to 375 degrees F. Spray a 2 qt baking dish with nonstick spray (I use coconut oil spray). Set aside.
- Combine cooked sweet potatoes, granulated sugar, salt, vanilla, eggs, and melted butter in a large bowl. Beat with an electric mixer for 4-5 minutes until fluffy and smooth.
- Pour into the prepared dish. Bake for 25 minutes.
- While baking, prepare streusel topping by combining brown sugar, flour, pecans, and melted butter in a small bowl. Mix with a fork and set aside.
- Sprinkle the baked sweet potato mixture with streusel and return to oven for about 10-15 minutes until the crumble is lightly browned. Serve immediately or cover with foil and serve within 30 minutes.