Monday, August 13, 2007

Jake Slagle's Southern Yellow and Green Pole Beans

This basic Southern US technique works with any kind of string bean. However, it's quite special when pole beans are in season, particularly if both green and yellow are available at the farmers market. Most pole bean recipes call for removing the strings as a precaution against choking. Since doing so can be tedious and messy, you may choose instead simply to caution all who partake to eat consciously. Strings or no strings, here's the recipe:


1 pound pole beans, yellow and green mixed if you can find them
1 medium onion, chopped
1/4 pound salt pork, diced
1 quart water

Bring the water to a boil in a large saucepan. Add the salt pork and onions, cover, and boil for 10 minutes. Add the beans, cover partially, and cook for about 30 minutes, or until beans are tender and most of the water has evaporated. Serves 4



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