Served every day in the dining room of the United States Senate, Senate bean soup is a dish that dates back to the beginning of the 20th century. The soup is made with navy beans, onions, and ham hock, while the original version additionally included celery, mashed potatoes, parsley, and garlic.
MOST ICONIC Senate Bean Soup
Maque choux is a Creole dish originating from Louisiana. It is typically prepared with a combination of corn, bell peppers, tomatoes, and onions, and some recipes also call for the addition of celery and garlic. The ingredients are braised until tender, and maque choux is then served as a side dish.
Hot sauce or sugar might be added to the pot before serving in order to add more flavor. Although maque choux is typically served as a side dish, it can also be consumed as a main meal when served over rice.
MOST ICONIC Maque Choux
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Belonging to the Brassica oleracea family, collard greens are a type of green leafy vegetable that is characterized by thick leaves with tough stems and a slightly bitter flavor that is eliminated through cooking. This vegetable has long been appreciated in the traditional cuisine of the American South, and it has been recognized as the official state vegetable of South Carolina on June 2, 2011.
Even though collard greens are commonly eaten raw and can easily lend themselves to various cooking methods - steaming, frying, or sautéing - the most traditional way to enjoy them in the South is slow-cooked in water or broth along with smoky cured meats such as ham hock, bacon, ham, pork jowl, or smoked turkey wings or legs.
Serve with
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