Sunday, April 01, 2007
One of my latest rediscoveries is butter beans, a passion largely fueled by the flavor from Benton's hickory smoked bacon.
The prep is easy: dice 1/2 a slice of bacon (you don't need any more--Benton's is very smoky), chop about a 1/4 cup of onion, then add it to a pot along with the butter beans and enough chicken stock to cover them. Bring to a boil, then reduce the heat. Add salt and pepper to taste and let it simmer for about 45 minutes.
It's a snap to make, and the hickory smokiness from the bacon pervades the beans and the pot liquor and . . . boy, is it tasty. I serve these with almost anything: roasted chicken, fish, meatloaf. Add in some corn about 20 minutes before you serve and you've got a fantastic succotash, too.
Posted at Sunday, April 01, 2007
In my recent post on the origin of the term “package store,” I mentioned that in South Carolina liquor stores are often called “red dot ...
Check out these pics from the Boston Globe of the barbecue sandwiches at the Beantown barbecue joint called Tremont 467. Then, head ove...
Pimento Cheese and Heritage Pork Bangers from Tom Condron at Liberty Gastropub, Charlotte, NC Pimento cheese has a dirty little secre...