Text 33250, 110 rader
Skriven 2013-02-02 08:07:00 av Dave Drum (63431.cooking)
  Kommentar till text 33240 av Dale Shipp (1:261/1466.0)
Ärende: Southern Cooking
========================
-=> Dale Shipp wrote to Dave Drum <=-

 RH> food of my childhood. It was pretty nasty, especially the criminal
 RH> things they used to do to vegetables. No poor defenseless green bean
 RH> or carrot survived the experience.

 DD> But, that's Suthern Cookin' -- boil it until it is a green, yellow or
 DD> orange pasty mess. Serve it without salt or pepper (or taste).

 DS> You forgot the part about tossing in a ham hock or equivalent.

I did just that. (hits forehead with heel of hand) I gave you credit for the
reminder when I replied to Single Ruth about it. Along with an "authentic"
Southern Green Beans recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Southern Butter Beans
 Categories: Beans, Pork, Poultry, Vegetables, Herbs
      Yield: 5 servings

      1 lb Bag Camellia brand large
           - lima beans
           Water to cover; + an inch
      1 tb Bacon fat, butter or oil
    1/2 c  Chopped onion
    1/2 c  Chopped celery
    1/4 c  Chopped carrot
      2 cl Garlic; chopped
      1 ts Dried thyme
    1/4 ts Fresh cracked black pepper
      2 c  Leftover baked, smoked ham,
           - rough chopped
           Meaty ham bone, 2 or 3 ham
           - hocks or smoked turkey
           - wings
     32 oz Carton chicken stock
      4 c (to 6 c) water
      2   Bay leaves
    1/4 c Butter; opt
      2 tb Dried parsley
        pn Cajun seasoning; like Slap
           - Ya Mama
        Salt

  From the Kitchen of Deep South Dish

  Rinse and sort beans, place into stockpot with just enough
  water to cover them, plus about an inch. Bring to a boil,
  cover and turn off the burner. Let soak covered for one
  hour, drain and set aside.

  Meanwhile, in the bottom of soup pot or Dutch oven, heat
  the bacon fat over medium; add the onion, celery, carrots,
  garlic and sauté just until tender. Add the thyme and
  pepper and stir; add the ham bone, ham hocks or smoked
  turkey wings, chicken stock, 4 cups of the water and bay
  leaves. Bring to a boil, reduce heat to medium and let
  simmer for about 1 hour.

  Add the drained beans to the pot. Stir in the butter,
  parsley, and a pinch of Cajun seasoning. Continue cooking
  on a low simmer an additional hour to 1 hour and 30
  minutes, or until beans are tender and sauce thickens. Add
  additional chicken stock or water only if needed. When
  beans are tender, taste and adjust seasonings as desired;
  cover and hold on very low.

  Serve over hot cooked rice with a side of cast iron
  skillet cornbread.

  Cook's Notes: May also simply soak beans in cool water
  overnight. Older beans take longer to cook so if your
  beans have been in the pantry for awhile, you may have to
  cook them longer. Fresh beans cook more quickly. You can
  substitute bacon if you don't have any leftover ham. Just
  chop up as much bacon as you want - about a half pound
  would be good - and saute that in a pan until browned,
  then toss in the chopped onion, celery, carrots, and
  garlic right there in with that bacon and bacon fat and
  cook until tender, adding olive oil only if needed to
  saute the veggies. Pick up the rest of the recipe from
  there. For tips on ways to thicken beans, click here.

  Crockpot: Rinse, drain and sort through beans. Add the
  unsoaked beans to a 4-quart or larger slow cooker. Saute
  veggies and meats and add with all of the remaining
  ingredients except butter, parsley, Cajun seasoning and
  rice. Cover the beans with 5 to 7 cups of very hot water,
  or use a combination of water and broth if desired -
  you’ll need more or less depending on whether you’ve
  soaked your beans and whether you are using a large ham
  bone. You want to cover the beans by about an inch or so.
  Cover and cook on high for 7 to 8 hours, 10 to 12 hours on
  low, or until the beans are tender. Before serving, stir
  in butter, parsley, Cajun seasoning and salt; taste and
  adjust seasonings as needed.

  Yield: About 4 to 6 servings

  Source: http://deepsouthdish.com 

  Uncle Dirty Dave's Archives

MMMMM
 
... Great food is like great sex.  The more you have the more you want. 
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