Dried butter beans.

I was suppose to take pictures but totally forgot. I will take some next time I cook them.
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Ingredients
1 bag of dried baby limas
Water
1 roll of Jimmy Dean Hot Sausage
Salt and pepper to taste


Instructions
- I normally put my butter beans in the crock pot in the morning. Just pour your butter beans in the crock pot and fill the crock pot with enough water to cover the beans. You will have to watch them though because the beans will suck up a large amount of water.
- Turn your crock pot on high, cover, and let cook. Again, be sure to check your water level often. Add water if necessary.
- Add your seasonings once the beans become soft.
- An hour before you are ready to eat, cook your hot sausage. Just fry it in the fry pan like you would ground hamburger. Sausage cooks fast and burns easily so be careful. Just cook it slow.
- Drain the sausage because it will be super greasy.
- Throw the cooked sausage into the crock-pot with the beans.
- I normally turn them on low at this point.
- *Note: I like for my butter beans to be the consistency of a runny mashed potato. I don't want them too watery but I don't like them very thick either. Use your own judgement and add water if necessary.
- Serve with Texas Pete, ketchup, and crackers.

Enjoy!

Hailey's Shrimp & Grits

We love shrimp and grits and this is the recipe I threw together.


Ingredients

1 cup Old Mill of Guilford grits {yellow}
3 cups of water
salt
pepper
cheese
butter
green onion

smoked sausage, cut into medallions
one medium onion, chopped
one medium green pepper, chopped
1 lb bag frozen cooked shrimp, thawed
Old Bay Blackened Seasoning
1 tsp fresh minced garlic
Cajun seasoning

Directions

Saute onion and green pepper in butter. Once soft, throw in smoked sausage and saute until smoked sausage is a little brown.

Coat shrimp with blackened seasoning and Cajun seasoning. Add 1 tsp of minced garlic. Stir to coat well. Let sit for a few minutes.

Boil 3 cups of water. Once boiling, add salt and grits. Stir constantly. Cook about 10-15 minutes until thick. Once they start to thicken, I add a splash of milk. Once thick, add butter {we use lots} and cheese {we use lots}. Add salt and pepper to taste. Add green onion.

Throw your shrimp on the grill until pink. It usually only takes them about 3 minutes.

Build your shrimp and grits. Grits on the bottom, shrimp, onion/green pepper/sausage mixture.

Enjoy!