On Jun 14, 9:42*pm, "Cheri" > wrote:
> > > On 6/14/2011 9:48 AM, Ricavito wrote:
> > >> Hi All,
>
> > >> Fresh green beans are in abundance right now, and I have a giant bag
> > >> in the refrigerator to use up soon with more coming later in the
> > >> week.
> > >> Usually I just steam them and serve with salt and pepper and a
> > >> squeeze
> > >> of lemon, or stir fry with black bean sauce or garlic sauce, but we
> > >> gorged on asparagus throughout that season done the same way and I
> > >> think we're just tried of those flavors.
>
> > >> Anyone have a favorite green bean recipe they'd be willing to share?
>
> > >> Best,
>
> > >> Ricavito
>
> I posted this awhile ago. I like it a lot, but right now in CA as you know,
> the weather is a little warm for it. :-)
>
> Cheri
>
> *Recipe courtesy of Emeril Lagasse and Felicia Willett, 1999
>
>
>
>
>
> >>> Country Green Beans and Ham
>
> >>> 2 TBS olive oil
> >>> 1 ham shank, cut into 1-inch cubes
> >>> Fresly ground black pepper
> >>> 2 cups thinly sliced yellow onions
> >>> Salt
> >>> 3 pounds fresh green beans, trimmed
> >>> Water
>
> >>> In large saucepan, with lid, over medium heat, add the oil. Season
> >>> the ham with the black pepper. Add the ham and cook for 2 min on each
> >>> side.
> >>> Remove and set aside. Add the onions. Season with salt and pepper. Saute
> >>> for 2 minutes.
> >>> Add the reserved ham back to the pan, add the green beans. Cover the
> >>> beans completely with water.
> >>> Bring the liquid to a boil, reduce heat to medium low, partially cover
> >>> and cook for 2 hours.
> >>> Remove from heat and re-season if necessary.
>
> >>> 8-10 servings.- Hide quoted text -
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

Oh yeah baby, green beans cooked into submission with pork southern
style. If I made them like this I would have to make cornbread too.
Or lady peas, if I could even find them here in CA.