There was a thank you to my house when you were a girl, not including the beans. In addition, beans are a dish on virtually every Sunday-with-the-kinfolks food. Only usually called beans.
The beans are very popular in the southern United States, perhaps not in other regions, but good in any place and at any time, in my opinion biased. The trick is to cook well.
Strangely, cook the beans in the right waymeans that the form of cooking I remember most of my relatives did in the south, and also the way in which restaurants he frequented. Everyone seemed to think that I had to cook in a mass, and their oversalt. If this is what I am used to eating beans and enjoy in that way, then do not let that stop you. But keep in mind that the recipes I give below are tuned to produce beans that are halfway between "hard" and "mass" in the scale of cooked beans.
One thing I've learned recentlythe beans are further south than I had suspected: they had grown and consumed in South America thousands of years ago.
Fresh beans are best, although it requires more preparation work, including the bombing of their own. More likely to get fresh limes in the market for farmers, especially in the South.
Alternatively, use dried or frozen cables at your supermarket. You can probably find both large and small ("baby") the size, my preference is forsmaller ones, since they seem to be more resistant they become soft and cooked, but either will work fine.
If you start with dried beans must be soaked for at least five hours and preferably overnight before cooking. Note that dried beans swell soaking and cooking, more than doubling its volume. Therefore, a cup of cooked dry beans up to 2 cups or so.
Beans, Southern Style
If you go to a house stylerestaurant or coffee in the south and lima beans for, the odds are 10 to 1 that this is the way it goes on the table. We're talking about authenticity here!
Ingredients
1 pounds beans, large or small (usually dry beans are available in 1-lb. Packets)
1 onion, chopped
1 or 2 pieces of ham
1 large clove garlic
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 tablespoon cooking oil
Instructions
1. Soak the beans overnight(If using dried beans)
2. Rinse the beans in a colander with cold water.
3. Dump beans in a pot, cover with water and bring to a boil. Boil for 5 minutes.
4. Remove beans from heat, cover and let stand until cooled quite well - at least 30 to 45 minutes. Then, drain the beans and set aside.
5. In saucepan, saute pork shank, onion and garlic in oil until onion is transparent. Put the beans and cover with water. Season with salt andblack pepper.
6. Bring pot to boil. Cover pot, reduce heat and simmer for 1 to 2 hours, stirring occasionally. Add water if necessary to keep beans covered.
7. After half an hour of simmering, begin to see how the beans are well cooked. It is advisable to stop the cooking soon, depending on the offer are - and if you do not like the mashed beans!
Succotash
This is the other main way to enjoy beansat least where I grew up. Succotash basically means that beans and corn. Onions and tomatoes are interested in more information.
Ingredients
3 cups of beans
3 / 4 cup chopped onion
2 tablespoons butter or margarine
3 cups frozen corn, cooked (according to package directions)
2 cups peeled and chopped
1 teaspoon salt
1 teaspoon black pepper
Instructions
1. Put the beans in a large skillet or pot. Cover with water and boil 4-6minutes, or until tender. Drainage.
2. Melt the butter or margarine in a small skillet over medium heat, pour in the pot that cooks the beans in
3. Add beans, onions, corn and tomatoes to the pot. Saute 4 to 7 minutes, stirring often.
4. Remove from heat, mix with salt and pepper and serve.
