Monday, July 18, 2011

What to do with Green Beans

I just harvested my first pickins off my bean plants and didnt have enough to fool with canning them so I had this last night and wanted to share the deliciousness .....

Everything you see on that plate at the end of this post, came from my land and hard work. Theres something to be said for that I think.

Im writing up all my recipes in this type of format as Im cooking them. Yanno, the ones that aren't written anywhere? And also my faves and tried and trues...Im going to print them all off, combine all of them and make cookbooks for all my kids. If anyone has any amazing ideas on how to accomplish a cookbook when I finish writing the recipes...I would love to hear from you!!

Im calling it "Moms home cookin" .... I think theres a billion cookbooks with that name tho...must think of something that fits me better. hhmmmmm



Green Beans With New Potatoes
By Melissa Hahn on July 18, 2011

Prep Time: 15 mins
Total Time: 1 3/4 hrs
Servings: 8-10

There are many ways to make this dish, many use the same stuff, its in the details I always say. This is my rendition.(if yall make this, please let me know what yall did! I will have to try your renditions!!)
"This makes such good beans that you'll be wiggling like a speckled pup."

Ingredients
3 lbs fresh green beans
1 lb salt pork, sliced
1/4 cup bacon grease
3 cups beef broth, (3cups of water, 4 beef bullion cubes. Bring to a boil)
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoon Cavender’s Greek Seasoning (you will want a BIG can of this stuff!! I would be lost without my Cavender's!!!)
12 small red potatoes
2 onions, cut into slivers

Directions
1. Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.

2. Meanwhile, in a large cast iron Dutch oven, lightly brown the onions and salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth, and Cavender’s seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.

3. While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes to the beans. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.

Serve with cornbread and salad if desired.


Yes, this was as delicious as it looks!! 

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