Rattlesnake Beans

Kat

From great women in the Polk Family.

ingredients

1
*If using fat back or bacon, brown in olive oil in bottom of Dutch oven.
2
Add onions and stir until slightly caramelized.
3
Add bean and stir until coated with oil mixture.
4
Add about 1 inch of water or chicken broth and bring to boil.
5
Add dill, garlic, salt, pepper and pinch of sugar.
6
Boil until water is reduced by half. Reduce heat and stir beans gently.
7
Cover and cook until nearly tender.
8
*Cook potatoes and carrots together in microwave with a little water for 2 minutes in order to reduce cooking time.
9
Add potatoes and carrots to beans.
10
Cover and cook until all vegetables are tender watching that water does not reduce too much.
11
Remove lid and allow water to reduce to about1/4 inch.
12
Take Dutch oven off the heat and allow beans to sit about 20 minutes. Add more salt/pepper if desired.
13
The ‘trick’ is to get them to a point where they are not plumped up with water but are slightly wilted (but not mushy).
14
*If you do not wish to use fat back or bacon, replace water with chicken stock.
15
*The potatoes and carrots are optional, also. Add just enough to complement the beans.