Southern

Years ago, Mrs. Herman Talmadge, wife of our state senator, shared with us Georgia ladies the bean soup recipe that was served in the Senate dining room. It is quite wonderful.

The secret to this recipe is rubbing your seasonings into the meat thoroughly.

I serve this as a congealed salad at holiday meals.

This recipe is a new twist on one in The Lady & Sons Savannah Country Cookbook. Dip into the Dijon sauce with care—it’s a little on the hot side. We like to put a small dollop of roasted red pepper vinaigrette on each tomato slice.

Never miss the opportunity to make these when you have turnip greens left over from a previous meal.