How to make it

  • Add water to cover meats (Cook on Medium Heat for 45 Minutes to 1 Hour)
  • Add 16-18 Cups of Water (Fill to thoroughly cover Meats)
  • Add 6 Vegetable Bullion Cubes (Add for Flavor)
  • Add 1 small can of Tomato Paste (Best to add when broth comes to a boil)
  • Add Bag of Dried Samp contains 2 lbs (Purchased from
  • (You must soak overnight in open container)
  • Add 2 lb bag of Chopped Butternut Squash (Purchased at BJs)
  • (Potatoes or sweet potatoes could be substituted)
  • Add 2nd Onion at this time
  • Reduce Heat and Cook for 45 Minutes to 1 Hour
  • (Remove Salt Fat at this time as it floats to surface)
  • Add 2 Cans of Butter Beans (or you can purchase dried butter beans)
  • Add 2 lb bag of Chopped Collard Greens (Purchased at BJs)
  • For Best Results (Cook Greens in separate kettle to maintain crispy-ness of Greens)
  • Let Simmer on very low heat for 15 to 30 minutes to absorb Beans and Greens
  • Remove meat from Neck Bones and discard bones (Cool Down for 1 Hour and Serve)

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