Similar Content to: Sub-Primal Cuts

A term originally used to describe a dish from the southern U.S. with an assortment of cooked vegetables consisting primarily of corn kernels, beans (most often lima beans) and red or green peppers. Versions of the original recipes now may also include herbs, onions, tomatoes, zucchini, or okra added to flavorful dishes of quiche, salad, stew, stuffing, and casseroles.