Stirred With Soul-and a Side of Something Simmered

I’ve always believed that empathy isn’t just something we feel—it’s something we serve. Sharing recipes is one way of honoring the people, places, and moments that shaped me. Some are comfort food classics, others are culinary experiments gone rogue. But all of them carry a story, a lesson, or a laugh. And if you leave here hungry for more than just food, then I’ve done my job.

Take, for instance, this recipe—it takes me all the way back to my childhood in Carlinville, Illinois, where we’d frequent Taylor’s Chili Parlor. Mr. Ed Taylor was a crusty old fellow who served up legendary chili, butterbean and vegetable soups. But to be honest—he could be a real horse’s ass.

I remember challenging him once, fifth-grade righteous indignation blazing, after he gave me fewer crackers than the adults—despite us all paying the same price for the exact same meal. He looked me dead in the eye and said, “If you don’t like it, get up and leave.” I ate in silence and never questioned him again. It’s just who he was. And we all accepted it—because his damn food was so good.

That’s the kind of memory I want to serve here: the flavor of childhood, the bite of truth, and the warmth of something worth remembering.

Taylor’s-Inspired Butterbean Soup (Slow Cooker Version)

Ingredients:

  • 1 lb dried lima beans (aka butter beans), soaked overnight

  • 5 garlic cloves, minced

  • 1 large sweet onion, diced

  • ¼ tsp salt

  • ½ tsp freshly ground black pepper (or more to taste)

  • 2 tsp Creole or Cajun seasoning

  • 1 tsp cumin

  • 1 tsp coriander

  • 4 cups vegetable broth

  • 2 cups water

  • 1 stick (½ cup) real butter

  • 1 (8 oz) can tomato sauce

  1. Instructions:

  2. Prep the beans: After soaking overnight, rinse and drain.

  3. Layer the flavors: Add beans, garlic, onion, salt, pepper, Creole seasoning, cumin, and coriander to your slow cooker. Pour in broth and water.

  4. Cook low and slow: Cover and cook on high for 8–10 hours until beans are tender and creamy. (Longer cook time = silkier texture.)

  5. Final flourish: In the last hour, stir in butter and tomato sauce. Let it simmer and thicken slightly with the lid off

  6. Serve with soul: Pair with homemade bread or cornbread. Leftovers thicken beautifully overnight.

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