This is probably one of my favorite vegetable dishes. It originated with my step mom and my Daddy improved it. Yes I still call my father, Daddy. Don’t you?
You will need a large can of Allen’s Italian Flat Beans or frozen flat beans. I like to cook a huge pot, but it’s up to you as to how much you make.
You’ll also need 1/2 a pound or a pound (again, depending on the amount you make) cut and cooked sausage. We’ll talk about this in a minute. A diced onion, 3 cloves of minced garlic, salt and pepper.
Take your very cold, almost frozen bacon and remove the paper or plastic covering. Place it on a cutting board, preferably glass. Slice in half if you only need a little or alternatively, slice into 1 inch pieces all the way down. Transfer the pieces to a hot skillet and cook until crisp and the bacon renders the fat. Remove the pieces to a paper towel lined plate and reserve.
Put the fat in the pot you intend to cook your beans in. Add the onion once the bacon fat is hot. Cook, stirring occasionally for about 10 minutes. Add the garlic and cook, stirring often – for one minute. Garlic burns quickly. One minute is all you need.
Dump in your beans. If they are frozen, you will need lots of tap water. If they are canned, you will need some tap water, but not as much. You want to cover the beans frozen or canned with at least 3-4 inches of liquid. Add the pieces of cooked bacon. Set the heat to high.
Add about 1 teaspoon of black pepper.
Let it boil. It will look like a steam fest in your kitchen, but it’s worth it. As the water boils out, add more. After about 45 minutes of rapid boil, taste the liquid. Add salt to taste.
Let boil some more. Your beans should “rapid boil” for about an hour to two hours. They will caramelize somewhat. Taste. Add salt and pepper as needed.
From my table to yours,
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