Wednesday, May 20, 2009

How green is your bean..

We celebrated my Mom's birthday a few days ago and left the door wide open on what she wanted. She loves pork steak and chose that. Pork steak is cut from the shoulder. Growing up our pork steaks were tenderized which made them look like a huge slab of hamburger. This is not what we had. I'm not a huge fan of pork steak, but I am a huge fan of my Mom and if she wants pork steak, she gets pork steak. I would recommend a marinade for the steaks to tenderize and my favorite is a bottle of Italian dressing. That's right, just grab your favorite bottle of Italian dressing and pour it in a zip top baggie and marinate away. Everything you need for a great marinade is in there. If it can make lettuce taste good...think what it can do for meat!

This post really isn't about the pork, or the baked Yukon gold potato (which is my favorite potato-hands down), but the green beans. Let me just say that these are hands down, without a doubt the BEST green beans I have ever eaten. I have eaten my fair share of green beans and for me to say that these are the best is saying something--trust me. There is a recipe, or rather a ratio, for these babies that I have used for years. I've already told you about my favorite cookbook here so I won't bore you with the details again. The ratio for these green beans came from that cookbook and I have only altered it a little because the results are spot on.

Great Green beans

5 (14.5 oz.) cans of Cut Green beans
7 strips of Bacon, cut into pieces
1 Tablespoon of cracked black pepper
1-2 teaspoons of Kosher salt

In a 3 quart heavy bottom pot, add bacon pieces. Cook bacon over medium heat until bacon is crisp and very brown. Add the juice from each can of green beans (CAREFUL: the first blast of steam will burn!). Bring the bacon and juice to a rolling boil, add green beans and pepper, stirring to incorporate the bacon. Bring to a simmer and reduce heat to low, cover and cook for 1 hour.

If you don't have the time to cook the beans for an hour, at least make sure you bring the juice to a boil before adding the beans and let them cook as long as you can on medium.

You may doubt that this will work, but trust me it will and it's fantastic!

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