Sausage, onion. A little garlic

I feel like 57.3% of the savory things I cook start with sausage, onion, and garlic. The mayacoba beans I cooked earlier today started just like that...plus epazote, chopped tomato, and bay leaf.

-Add some fresh or frozen corn kernels, a little tomato, and baby green limas for a sausage-y succotash; or leave out the limas for a macque choux style dish
-purplehull or black eye peas plus liquid, simmer til done; but you gotta make some cornbread to go with it
-Yukon gold potatoes cut into 1.5" chunks, a splash of water, and a lid
-deglaze pan w/some red wine, then add two 28 oz cans of whole tomatoes, crushed w/your hands; simmer until oil floats on top....use as sauce for your favorite pasta shape

Seriously, practically everything starts w/some form of smoked pork, onions, and garlic in my kitchen.

Rice and black eyed peas. Jalapeño pepper if I were feeling frisky

Field peas and rice.
Popeye's ice tea to drink

it wouldn't be slowly cooking for me. I'd drop a can of rotel in there and brown the shite out of it. then I'd add water and let it simmer til I'm finished with a 6 pack. serve over rice.

In a large sauce pan, brown chicken breasts in butter/olive oil first, then add onion, bellpepper, celery, salt, black pepper and red pepper flakes, then garlic.. add the sausage, sliced on a bias.

Boil a pound of pasta according to the directions on the bag. Take a cup and a half of the hot pasta water and slowly add it to the chicken and vegetables. Bring to a boil until the sauce reduces.

Drain the pasta and add it to the pan of chicken and tumble, reduce heat to low and let rest 5 mins before serving. Top with grated parmesan cheese and finely chopped parsley.

Let that start browning, add about a tbs of tomato sauce, continue browning, add water, let gravy make, serve over rice