Post by blackcrowheart on Oct 22, 2005 11:27:07 GMT -5
6-8 ears white corn, scraped off cob
1-2 lbs. long, thin green beans (not string)
1-2 sweet onions (yellow or white), quartered and sliced against the grain
1/4-1/3 lb. smoked bacon, chopped anyway you prefer, or leave whole to
discard after dish is done
1/4 cup water (omit if using frozen vegetables)
Salt and Pepper to taste
Pinch of freshly chopped Thyme (optional)
In heavy pot brown bacon, add onion and sweat till barely translucent. Add
beans and corn and 1/4 cup water (omit if using frozen), cover and cook at
least 1/2 hour on medium-low. Add salt and pepper after about 10 minutes of
cooking time. My grandmother used to cook it for hours, so it's basically up
to you how done you want it, I prefer mine fresher tasting. You can also have
a little dish of chopped Thyme at the table to sprinkle. This has been part
of our Thanksgiving meal for as long as I can remember.
serves 8-10
1-2 lbs. long, thin green beans (not string)
1-2 sweet onions (yellow or white), quartered and sliced against the grain
1/4-1/3 lb. smoked bacon, chopped anyway you prefer, or leave whole to
discard after dish is done
1/4 cup water (omit if using frozen vegetables)
Salt and Pepper to taste
Pinch of freshly chopped Thyme (optional)
In heavy pot brown bacon, add onion and sweat till barely translucent. Add
beans and corn and 1/4 cup water (omit if using frozen), cover and cook at
least 1/2 hour on medium-low. Add salt and pepper after about 10 minutes of
cooking time. My grandmother used to cook it for hours, so it's basically up
to you how done you want it, I prefer mine fresher tasting. You can also have
a little dish of chopped Thyme at the table to sprinkle. This has been part
of our Thanksgiving meal for as long as I can remember.
serves 8-10