[CH] Hard-boiled green beans
F. Eugene (dunnam@phys.ufl.edu)
Thu, 19 Dec 2002 11:14:15 -0500
Greetings, all-
I thought this thread had ended but seeing as how it's still
simmering here's an expanded version of what I sent to Margo.
My personal take on cooking snap beans (as we called 'em in central
Louisiana) via the old, boil-'em-till-they-die method is that this
was a near-necessity to make the old varieties palatable. For
economic reasons the beans were often picked only when they were
'full-grown' at which time they were also pretty tough. The preferred
seasoning was to cook them with a ham hock or other cured pork; the
po' folks usually used salt pork because that was the cheapest meat
available ['twas called "dry salt meat", was mostly fat, & sold for 5
cents a pound when I worked at Hunter Bros. Blue Star Store in the
1940's!].
The newer tender bean cultivars [especially if picked young] turn to
mush if cooked more than 20 minutes or so. If you want to synthesize
the old time dish, use the largest fresh or frozen beans you can
find [not canned; these are already overcooked, IMHO!]. Fry 1/4 lb
or so of bacon, ham hock, ham, or salt pork per lb. of beans until
slightly browned, then put in the beans, cover with water, bring to
the boil, and simmer until the beans are tender. Some people add a
small onion and (of course!) one or more hot pepper pods [hey, this
ain't entirely OT]; some add a little vinegar [a T or so]. We still
cook' em this way when the beans have been left overlong on the vines
& I'm feeling too chintzy to throw 'em to the chickens!
Here's how I cook young, tender,fresh-picked beans: Leave whole,
only removing the tips. About a lb. of beans go into a large [14"]
black-iron skillet with 2 T bacon grease [or butter], 1/2 a medium
onion, chopped, and 1 or 2 habaneros [or 3 or 4 Jalapenos, or Datils]
chopped fine. Heat until it sizzles vigorously, stir, turn down the
heat to medium-low, cover, and steam for about 10 minutes, stirring
every 3 or 4 minutes. Remove and serve when the beans are slightly
limp but still crunchy. I *think* this is what Rael calls
'steam-saute'ing & it's close to stir-frying. If you can find
purple-pod beans, they are ready about 3 minutes after they have
turned all-green from thew heat. If you want to make this a
'company' dish, add 1/4 C chopped pecans about 5 minutes before the
cooking has ended.
To all Members of the Approximately Noble Order of the Torrified Tongue,
Happy Holidays!
Gene
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* F. Eugene (Gene) Dunnam *
* Gator Slide Farm *
* 104 SE 138 Ave. <dunnam@phys.ufl.edu> *
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