Page 127 - Wits' Cookbook
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Pat’s Louisiana Green BeansThis was inspired by the last of my harvest of green beans and tomatoes this year, along with green pepper from the garden as well. It starts with the Holy Trinity of Cajun cooking - onion, celery, and green pepper in roughly equal proportions - and adds the other fresh ingredients on top. You can make this vegetarian if you like by using olive or other neutral oil instead of the bacon grease, and vegetable stock in place of chicken stock. No matter which way you go, you won’t regret having this side at your holiday table.Submitted by: Patrick CusickINGREDIENTS1 lb. of green beans, rinsed, snapped (if they’re long) with ends trimmed o  1 tbsp of bacon grease (or extra virgin or other cooking oil)1⁄2 small yellow onion, finely diced1 small green bell pepper, diced2 medium celery stalks, diced2 cloves of garlic, minced2-3 medium ripe tomatoes, chopped1 cup of chicken or vegetable broth1 tbsp of saltHot sauce to taste (I recommend Crystal Hot Sauce but whatever you like will work.)1 tbsp of cornstarch1 tbsp of waterDIRECTIONS• Bring a large pot of water to a boil. Add the green beans and boil for 4-5 minutes until they turn a bright green and are crisp tender. Drain and immediately plunge the beans into ice water to stop them from cooking. Drain well.• In a large sauté pan, heat the bacon grease (or other oil) over medium heat for 3 minutes, or until it is starts to shimmer. Add the onion, green pepper and celery. Sauté for 5 minutes or so, stirring occasionally until the mixture starts to so en.VEGETABLES & SIDE DISHES(continued)127

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