Iran across this recipe the other day and realized I haven’t made this in a very long time. And since green beans are in season up until early fall — and even later around these parts — now is a good time to make them. This recipe uses smoked turkey necks, but any smoked meat will work. Knowing me, I probably used ham hocks last time. The two-hour cooking of the meat and the water is important for that delicious pot liquor. A side of cornbread is a must.
Southern Green Beans
8-10 cups water or as needed 6 meaty smoked turkey necks or smoked ham hocks 1/2 cup finely-chopped white onion 1 tbsp finely-chopped garlic 2 tbsp chicken bouillon powder Seasoning salt to taste 1 lb small to medium red potatoes quartered 2 lb string beans stemmed and halved crosswise 1 tbsp ground black pepper In a large stockpot over high heat, combine the water and turkey necks and bring to a rolling boil. Turn the heat to a low boil, cover and cook for 2 hours.
After the 2 hours, add more water if needed just to cover the necks, then add the onion, garlic and bouillon powder and stir to combine. Taste for seasoning and add seasoning salt if needed. The liquid should taste like an excellent, slightly salty broth.
Add the potatoes and string beans, re-cover, and continue cooking at a low boil until the potatoes are quite tender and the beans are soft, about 45 minutes. Add the pepper and stir to combine. Taste for seasoning and adjust if needed. Take off heat but leave covered.
Pull the turkey necks from the broth and set them aside just until they are cool enough to handle. Pull the meat from the necks, discarding the skin and bones, and add the meat back to the broth. If you are using ham hocks, you can simply break them up with a cooking spoon in the pot, or remove them, pull the meat, and add it back into the broth, discard the bones and skin.
Serve the beans and potatoes in bowls along with some of the broth and meat.
—kwc— If you’re in the mood for beef, here’s an easy dinner with not too many ingredients. I’m not crazy about tenderloin so I’d probably use a different cut like ribeye.
Garlic Butter Steak Bites
2 lb beef tenderloin cut into 1” cubes (can also use sirloin or ribeye) 1 tbsp Kosher salt or 1 1/2 teaspoons fine salt 1 tsp crushed hot red pepper flakes, optional 2 tbsp neutral oil 1 stick unsalted butter 8 cloves garlic minced 1 large shallot, finely minced 3 large green onions, minced 1/4 cup parsley, minced Salt and pepper to taste Cut steak into 1-inch cubes. Heat a large cast iron pan to medium-high heat. While the pan is heating up, pat the steak cubes dry with paper towels and season with salt.
Add the oil to the pan and once shimmering add one layer of the steak, taking care to not overcrowd the pan. Sear for 2 minutes per side then remove pieces to a plate and tent with foil to keep warm. Repeat for the next batch.
Turn the heat to low and remove most of the oil from the pan with paper towels. Place the butter and shallot into the pan and cook for 2 minutes. Next, add the garlic and continue to cook until it turns lightly golden and very fragrant. During the last 30 seconds of cooking add in the optional red pepper flakes.
Turn the heat to medium, return the beef cubes to the pan and toss until warmed through (about 2 minutes). Taste test and season with more salt and pepper if required. Mix in the green onion and parsley and serve immediately.
—kwc— And finally, a meatless recipe. This one is called a salad but could easily be a side. There’s lots of ingredients, but they are already in your pantry. It’s also vegan if that matters to you.
Pinto Bean Salad
3 tbsp avocado oil 1 tsp garlic powder 1/2 tsp onion powder 1/4-1/2 tsp chipotle chili powder to taste
1/2 tsp smoked paprika 1/2 tsp cumin 1/2 tsp pepper Salt to taste 2 limes zested and juiced, plus more for serving 2 (15-oz) cans pinto beans drained and rinsed 2 bell peppers diced 1 small red onion diced 3 green onions diced 1 cup tomatoes diced 1 bunch cilantro chopped 1 jalapeño diced 2 avocados cubed Add the oil, dry seasonings, lime zest & lime juice to a large bowl and whisk to combine.
Add the rest of the ingredients and toss until coated. Taste and adjust the seasonings as needed. Chill in the fridge or serve immediately. Can be served with tortilla chips or tortillas.
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