Wednesday, August 31, 2011
Overgrown Green Beans?
This is where Southern cuisine saves me. While I typically shy away from long-simmered vegetables in favor of fresh flavors now, I have to admit there's a place in my kitchen for green beans boiled up until they nearly fall apart. I just leave out the bacon grease.
I used to sit and eat cold green beans straight out of the can when I was a little girl. I loved the tenderness of the pods, the way you could split them in half and eat the little beans from inside and, of course, the extreme saltiness of the canned beans. Even better were canned green beans with little skinned new potatoes (also canned).
So now, when I have overgrown green beans, I just toss them into a pot with some little potatoes (skin on for me, now), a chopped onion, and water to cover and boil away until everything is tender as can be. A vegetable bouillon cube, sea salt and pepper is all that is needed to flavor this dish.
This past week I served these up with an heirloom tomato salad dressed with olive oil, honey and red wine vinegar. The bowl of purple hull peas on the side was a last minute addition to the menu- I just dropped the frozen peas into the crockpot with an onion and some water before I went to work. When I came home, they were perfectly cooked and ready for dinner.