Saturday, June 29, 2013
Southern-Style Purple Beans with Bacon Ends
The following should hardly be called a recipe because I simply threw it together using ingredients I had on hand -- in other words, it's "throw cooking," which refers to a cooking method or philosophy, usually based on traditional Southern or country cooking.
If you don't have bacon ends, you could certainly substitute chopped thick-cut bacon, fatback, or even chopped country ham (if the latter, you probably will need additional fat for sauteing). Likewise, the quantities reflect what I had available; you can adjust them to suit your needs and amounts on hand.
2 cloves garlic, minced (I used green garlic, which is stronger)
Half of a small onion, chopped
4 to 6 oz. bacon ends (or equivalent bacon or fatback)
Salt & pepper to taste
Bring a large pot of salted water to a boil (leave enough room for the beans to fit without sloshing water out), then plunge in the beans and bring back to a boil. If you're using purple beans, they'll soon turn green. Let the beans boil for 1 1/2 to 2 minutes depending on how crisp/tender you like them, then drain into a large colander and immediately rinse with cold water until cool to the touch (this will stop the cooking process and brighten the green color).
PS: If you like spicing up your string beans, a nice vinegar pepper sauce like Texas Pete Hot Sauce (which is actually a North Carolina hot sauce despite the name), or Tabasco Sauce will add Southern style tangy heat.