A week or so back, I posted my husband’s recipe for butter bean soup. Here is the recipe he got from his younger brother, who cooked it for him. Charlie made his differently, but here is Morris’ real one, as he wrote it out for me:
MORRIS’ BUTTER BEAN SOUP
- 2 cans butter beans–smash 30 times *
- 1 can of water
- 1 medium potato, diced
- 1/2 carrot–sliced round
- 1/2 stalk celery–chunk sliced
- salt & pepper to taste
Bring to a boil & let boil 3 or 4 minutes.
Simmer for 10 minutes
- Green tomato relish **
- optional — 1/3 small can of mushrooms
- green onions on top
* The beans, not the cans
** Best is my late mother-in-law’s Sour Relish (green tomato), which she wrote out for me. Here it is:
MRS. ALLEN’S SOUR RELISH
1/2 gal green tomatoes
1/2 gal cabbage
1 hot pepper
Ground on course blade, mix well.
1/2 c salt
Work the salt in. Let stand overnight or put in jars right away. Pack down tight. Leave lids loose.
Apparently, you were supposed to seal it after it had soured, but she didn’t write that part down.
Charlie’s sister Marilyn says to only let the vegetables sit overnight without putting them in jars. Then she says:
Rinse and drain.
- 6 cups of sugar
- 1 tablespoon of celery seed
- 2 tablespoons of mustard seed
- 4 cups of cider vinegar
- 2 cups of water
Pour over vegetable mixture. Heat to a boil, and simmer for 3 minutes. Put in hot sterilized jars & seal. Makes 8 pints.
So there you have it: A family recipe. Enjoy!
WRITING PROMPT: Write a scene in which a close family gets together and tries to recreate a dish they each remember a little differently, whether their differences come from memory of taste or personal preference coloration or watching it made or listening to the cook talk about making it or recipes they have on file.