All credit to texastweeter for this one. Thanks Adam!
I used:
half a medium onion,
about three loose cups of purple pole beans,
one and a half serrano peppers,
two tablespoons of bacon grease,
two cloves of garlic,
an egg.
salt and pepper to taste. It kinda needed more salt than I would have expected.
Cut the beans to the size you want. Boil them for a couple minutes, until they turn bright green, then remove them to ice water to stop the cooking.
Julienne the peppers (if you don’t like heat, you can use half a jalapeño, or a pepper like a jalape-no) and slice the onion, and sauté those over medium heat.
Add the beans, crank the heat to medium high and sauté the beans to your desired crispness.
Turn off the stove. Sliver or mince the garlic, then stir it in and let it soften in the residual heat.
Add salt and pepper, and voilà!
This is delightful. The European-ness of the beans contrasts well with the Southwestern-ness of the peppers, and the onions bring everything together. But it could use something to complete it.
OVER THE TOP. Keep the egg yolk runny. Every bite now has a delicious creaminess added to it.
Look at the recipe, and understand what is going on here. You can take the beans out and substitute:
potatoes
summer squashes
mushrooms
turnips
etc.
Or any combination of such, or anything else you like. It’s a “zipper” recipe, you can zip any vegetable that makes sense into it. If you don’t have bacon grease, it will work fine with butter; if you’re having vegan friends over (friends are friends! Don’t judge) it will work fine with olive oil. It would also become a great casserole with diced ham, or bacon. Add cheese!
This can go anywhere. Just make sure to hold onto the reins!
I used:
half a medium onion,
about three loose cups of purple pole beans,
one and a half serrano peppers,
two tablespoons of bacon grease,
two cloves of garlic,
an egg.
salt and pepper to taste. It kinda needed more salt than I would have expected.
Cut the beans to the size you want. Boil them for a couple minutes, until they turn bright green, then remove them to ice water to stop the cooking.
Julienne the peppers (if you don’t like heat, you can use half a jalapeño, or a pepper like a jalape-no) and slice the onion, and sauté those over medium heat.
Add the beans, crank the heat to medium high and sauté the beans to your desired crispness.
Turn off the stove. Sliver or mince the garlic, then stir it in and let it soften in the residual heat.
Add salt and pepper, and voilà!
This is delightful. The European-ness of the beans contrasts well with the Southwestern-ness of the peppers, and the onions bring everything together. But it could use something to complete it.
OVER THE TOP. Keep the egg yolk runny. Every bite now has a delicious creaminess added to it.
Look at the recipe, and understand what is going on here. You can take the beans out and substitute:
potatoes
summer squashes
mushrooms
turnips
etc.
Or any combination of such, or anything else you like. It’s a “zipper” recipe, you can zip any vegetable that makes sense into it. If you don’t have bacon grease, it will work fine with butter; if you’re having vegan friends over (friends are friends! Don’t judge) it will work fine with olive oil. It would also become a great casserole with diced ham, or bacon. Add cheese!
This can go anywhere. Just make sure to hold onto the reins!
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