LISA'S POLE BEANS
My family loves my pole beans and they are very good and tasty.
Provided by Lisa Johnson
Categories Vegetables
Time 2h30m
Number Of Ingredients 5
Steps:
- 1. Cut three slits in the side meat and rinse it with warm water. Place it in a pot with the water, sugar, and salt. Bring to a boil. Reduce the heat to low and cook for 45 minutes. Wash the beans, break them into 1- to 2-inch pieces, removing the ends and add them to the pot. Bring the water to a boil again, then reduce the heat to low and cook the beans slowly, stirring often, for about two hours. Add a little hot water if needed. There should be very little water left in the pot when the beans are done.
SOUTHERN HOME COOKED POLE BEANS
Make and share this Southern Home Cooked Pole Beans recipe from Food.com.
Provided by The Range Rover
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Wash the beans,trim stems and ends and snap beans in half and set aside.
- Cook the bacon in large saucepan until crisp remove the bacon reserve the drippings in pan crumble the bacon and set aside.
- Add water and remaining 3 ingredients to the pan bring to boil over high heat add beans and cover.
- Reduce heat to medium cover and cook for 15 minutes.
- Sprinkle with bacon and serve with a slotted spoon.
KENTUCKY WONDER BEANS
These are an old soul food heirloom favorite in the garden and what I remember eating frequently as a child. I grew the pole variety this summer and they are super prolific/productive. They taste like nothing you buy in a store - super meaty, tender, long-lasting flavor. And now they are a favorite in my own family. The beans will cook in this semi-salty broth, and won't be as salty as is the broth.
Provided by L Gascco
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Pour about 1 inch of water into a saucepan; add green beans, bacon, garlic, olive oil, sea salt, and pepper. Bring the water to a boil, reduce heat to medium, and place a cover on the saucepan. Cook beans until tender, 7 to 10 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 8.3 g, Cholesterol 4.8 mg, Fat 4.5 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 285.2 mg, Sugar 1.5 g
HOME COOKED POLE BEANS
I love pole beans cooked this way. They are easy to make and the flavor goes on and on.
Provided by Nancy Allen
Categories Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- 1. Wash beans; trim stem ends. Snap beans in half, and set aside.
- 2. Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in pan. Crumble bacon, and set aside.
- 3. Add water and remaining 3 ingredients to saucepan; bring to a boil over high heat. Add beans; cover, reduce heat to medium, and cook 15 minutes or to desired doneness. Sprinkle with crumbled bacon. Serve with slotted spoon. 6-8 servings
KENTUCKY POLE BEANS AND POTATOES
From the cookbook, "The Glory of Southern Cooking" by James Villas. This is pretty much exactly how my grandma made beans straight from the garden.
Provided by happy2bme_9_8206787
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Note: The recipe called for a 1-inch chunk of streak-o-lean (lean salt pork), but the website doesn't recognize. You can use streak-o-lean if you can find it, ham hock, pork belly, or bacon.
- Pinch off the ends of the beans, and if necessary, remove any strings. Snap the beans into 1-1/2 inch pieces, rinse well in a colander and transfer to a large pot.
- Add the cooking meat, salt and pepper and enough water to cover by 1 inch. Bring to a boil, reduce heat to low, cover, and simmer the beans slowly until tender but still slightly firm, about 1 hour.
- Meanwhile, rinse the potatoes to remove any grit, cut away a strip of peel around the center of each with a vegetable peeler.
- Add the potatoes to the beans, stir and continue to simmer until tender, about 30 minutes, adding more water if needed.
- Drain and serve hot in a large bowl.
PAN-FRIED POLE BEANS WITH CHICKEN LIVER CROSTINI
Pole beans, which are also called stick beans or runner beans depending on where you're from, are any sort of bean that climbs easily around a trellis or other support. When they are young, they are perfect cooked in a lightly oiled sauté pan without blanching. Anne Quatrano's recipe requires only the discipline to keep the heat of the pan high enough so the beans brown well but don't burn. If the beans are fresh, they can achieve a crisp-tender state with just a touch of char in less than 10 minutes.
Provided by Kim Severson
Categories dips and spreads, finger foods, appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For chicken liver pâté: In a medium sauté pan, heat oil, and add shallots, garlic and chicken livers. Sauté until livers are medium-rare; add port, and sauté until liquid is reduced by half. Season with salt, pepper and sugar to taste.
- Transfer to a food processor, and purée. With machine running, gradually add cubes of butter until they are incorporated. Add curing salt, if using. Adjust seasonings to taste, push through a fine-mesh screen or strainer and transfer to a ceramic terrine. Covered tightly, the pâté can be refrigerated for a week or a bit longer.
- For beans: Place a large sauté pan over medium heat, and heat oil. Add beans, and sauté just until lightly browned. Add onion and garlic, and continue to sauté until onions are just wilted. Season with salt and pepper.
- For crostini: Brush slices of bread generously on both sides with oil. Toast on both sides in a hot skillet or on a grill until golden brown.
- To serve, place equal portions of beans on each of 6 or 8 plates. Season with salt and cracked pepper to taste. Place two slices of bread on each plate, and pass chicken liver pâté.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 30 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 15 grams, Sodium 462 milligrams, Sugar 8 grams, TransFat 1 gram
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