![]() ![]() Those are definitely my favorite, but, every once in awhile, I like to prepare my green beans a little different. Lots of folks do quite literally boil them to death, which of course boils the color right out of them, leaving them a very pale, almost gray color. You can set a pot of those down in front of me and I literally can make a meal out of the whole pot, especially if there are some tiny new potatoes thrown in and some cornbread somewhere close by.Īs I reshare my posts from time to time on Facebook, I actually get accused that my photo could not have been slow stewed beans, because they were too green still! That's because although I do let them stew for a long time, I don't let them boil. ![]() They are so tender and flavorful because, after slow stewing in the juices for hours, they absorb so much flavor from the pork seasoning, that they are the most delicious thing in the world. Sometimes they are referred to down here as " cooked to death" beans, and some folks boil them until there is no semblance of their original color. You, like me, likely rather love the slow-stewed green beans that cook down forever. If you are from the south, you, probably, like me, aren't super fond of crispy green beans, unless, of course they are battered and fried. It's one of the few vegetables The Cajun will eat, so we eat them in one form or another pretty often.Īs to cooking them, let's face the truth here. They're easy to grow, but even if you don't grow them, they're readily available and reasonable, and you can even buy them in the middle of winter these days. Fresh green beans, quickly skillet blanched, then stir fried with sweet onion, garlic, a hint of brown sugar and herbs. ![]()
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