Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Reserve water, skimming off any accumulated foam.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. Bring to a boil, reduce to a medium boil and cook for 30 minutes. Otherwise, it's more commonly pork hocks, and I prefer to give them a little head start when I have time, though these beans are good too when you just throw it all together at once.įirst, we're gonna develop a little flavor for the base, so we start with filling a pot with water and add ham bone or hocks. I cook hams all through the year, not just on holidays, so I'll use a ham bone when I have a few of them in the freezer. My slow-stewed beans are flavored with fat back or salt pork.įor this country-style version, it's all about the ham. Pork, in some form, usually plays into the flavor profile for my green beans. Next to that would be the quick-fix version, and that's the one that I prepare the most, when I'm not going with the shortcut ones from a can, but I love green beans so many ways - slow stewed, quick fix, bacon wrapped in bundles, as a cold salad, pickled cold, in some southern peas, served in a hot sweet and sour bacon fat vinaigrette, in a skillet meal, and, of course, in a casserole. A nice slow stew for me, and that's about the best green bean you can put in your mouth y'all! Just set the pot right in front of me and I'm a happy gal. My favorite way to eat fresh green beans, hands-down, are the southern-style, "cooked to death," slow stewed version - though I don't actually boil mine to that awful grayish hue of death. Well, although I keep a tiny, little garden every year, I'm awfully grateful fresh green beans can now be found pretty much year-round in the grocery market, and green beans are one vegetable that don't seem to suffer the travel they sometimes have to make. One of our Deep South Dish family, Nancy, well I am totally in awe of her because she practically has a farm, and I get so envious when she shares on our Facebook page about all of the fresh produce she is putting up from her gardens. The best green beans are right off the vine, right from your own backyard, right in the heat of summer, but it seems the vast majority of us don't do much veggie gardening these days. We eat them a lot - fresh being my top choice - but heck I can dress up a can of green beans pretty good too for a quick weeknight meal, and frozen, though not my favorite, work in a pinch. I reckon it'd be hard on me not to have some of the other vegetables, but green beans is the one I'd pick. They just don't get my taste buds too excited! okay, and out of all of the ways to fix them, the creamed version were my favorite, though I've tried them many ways. I keep trying to love those in the interest of being a recipe developer and food blogger, but I just can't seem to get there. Deep South Dish Cookbook, available at your favorite local bookstore, or online at Amazon!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |