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Entries in beans (3)

Thursday
Sep292011

Fettuccine with Butter Beans and Pancetta

 

Oh, how I love fresh butter beans, or lima beans, or baby lima beans.  The Southern culinary jury seems to be in slight disagreement as to what makes a baby lima bean a butter bean and a butter bean a lima bean.  Some say it’s the way you cook the bean that makes it buttery.  Others say it’s an interchangeable term.  Either way I don’t particularly care, in fact, they’re called runner beans in the UK just to add to the confusion.  Thing is, they’re good when they’re fresh and these were fresh.  I picked them up from a wonderful roadside farmer’s market in Cayce, SC.  I decided to take the traditional idea of cooking them with a ham hock, but dressed it up using pancetta and turned it into a main course rather than a side dish (just forget the pasta and turn it back into a side dish if you want!).  And for the record, I think the taste of the bean is decidedly buttery so in my book, that’s why they’re called butter beans!

Serves 4-6

Ingredients

1 lb fresh butter beans, shelled and picked through

1 lb fettuccini

2 large shallots, sliced thin

32 oz chicken stock

4oz diced pancetta

8 oz Parmesan cheese, grated

3 tablespoons flat leaf Italian parsley, chopped

Red pepper flakes

Grated peel of 1 lemon

Olive oil

Cook beans and half the shallots in stock over medium heat in a large saucepan for 15-20 minutes until tender (not mushy) in side.  Drain beans and reserve cooking liquid, set aside.  In the same saucepan, sauté pancetta and remaining shallots, and red pepper flakes in a little olive oil until the pancetta is crispy.  Using a slotted spoon, remove and set aside.  Return cooking liquid to pan, bring to boil add fettuccini and cook until al dente. Lower head, add beans and pancetta – heat through, sprinkle cheese, parsley and lemon peel over pasta, stir to combine and serve.

 

Monday
Jul182011

Great Grandma Florence's Molasses Baked Beans and Terri's Potato Salad


There are certain things that are absolutely de rigueur when it comes to a BBQ around here.  The first thing is my grandmother’s molasses baked beans.  The second is my friend Terri’s potato salad (with her secret ingredient). 

The main courses can change.  I’ll throw anything on the grill; fillet mignon, salmon, grouper, chicken, sausages even a whole turkey (that takes hours over indirect heat) you name it and I’ll find a method to grill it. But there would be an uproar if these two sides were not included on the menu. 

 

Molasses Baked Beans

Ingredients

Serves 6-8

1 16oz can each of:

     Red kidney beans

     White kidney beans – Cannellini beans

     Black beans

1 medium onion, diced

½ cup molasses

½ cup Worcester sauce

2 tablespoons light brown sugar

1 tablespoon mustard

2 tablespoons cider vinegar

1 tablespoon smoked paprika

1 6oz can tomato paste

6 strips of smoky bacon cut into 1 inch pieces

 

Preheat oven to 325F.

Drain and rinse beans, set aside.  Whisk the molasses, Worcester sauce, sugar, mustard vinegar, tomato paste and paprika together in a medium bowl.  Set aside.

 

Add beans, bacon and onion to a large ovenproof dish; stir to combine being careful not to break up beans.  Pour molasses mixture over beans, stir to combine.  Cover dish with foil and place on a baking tray to catch any drips.  Bake beans for 3 hours, stirring occasionally, until tender when pierced with a fork.   

 

Potato Salad – With Terri’s Secret Ingredient

I love this potato salad especially with the addition of my friend Terri’s secret ingredient...pickles!  It’s the southern way just like her Momma used to make.  Perfect for a traditional American BBQ.

 

Ingredients

Serves 6-8

1-½ lbs new potatoes

1 red pepper, roasted

3 eggs, hard-boiled

1 bunch green onions

7 bread and butter pickles

1-tablespoon pickle juice

1-cup mayonnaise

Paprika

 

Boil potatoes until tender.  Cool and cut in half.  Dice the red pepper and slice the green onions.  Peel and chop the eggs.  Dice the pickles.  Throw it all together in a large bowl, mix in the mayonnaise and pickle juice then sprinkle with paprika.  Refrigerate until ready to serve

 

It’s All Delicious notes:  These recipes can easily be doubled, tripled, quadrupled or quintupled.

 

Monday
Aug232010

Re-fried Black Beans with Chorizo

  

Easy, tasty, versatile with a bit more texture than totally smashed up re-fried beans.  I used canned black beans to cut down on the soaking and cooking time and a combo of hot and mild chorizo.  The consensus was “delish” and firmly in the “It’s All Delicious” Southwestern repertoire.  I wish I could take total credit for this dish, but I can’t it has to go to Luke and Elena...it was their idea to add the chorizo!  

 

Ingredients

Serves 8-10 as a side dish or dip


2 15oz cans black beans, drained and rinsed

1 yellow onion, finely chopped

½ cup cilantro, finely chopped

1-1 ½ cups chicken stock

8 oz chorizo sausage, thinly sliced

1-2 tablespoons canola oil

 

Heat oil in a medium sauce pan over medium heat.  Cook chorizo until sausage begins to render its fat and browns, remove using a slotted spoon and set aside.  Add onion to pan and cook until golden, add ½ the beans and ½ the stock.  Smash the beans down with a potato masher or back of a metal spoon.  Add the remainder of the beans, mash down, and then pour in the rest of the stock.  Add cilantro, lower heat and simmer until the beans become on the dry side, about 1 ½ hours. Continue stirring and mashing beans down occasionally to prevent sticking.  Return chorizo to pan during the last 30 minutes of cooking.  Serve warm as a side dish or as a dip with tortilla chips.