Kentucky Wonder Beans Recipes

KENTUCKY WONDER BEANS

Steps:

• Pour about 1 inch of water into a saucepan; add green beans, bacon, garlic, olive oil, sea salt, and pepper. Bring the water to a boil, reduce heat to medium, and place a cover on the saucepan. Cook beans until tender, 7 to 10 minutes.

BOURBON-MUSTARD STEAK KEBABS

Steps:

• Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 teaspoon pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard and 1/2 teaspoon salt. Let cool to room temperature.
• Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
• Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.
• Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4 to 7 minutes for medium doneness.

KENTUCKY-STYLE GREEN BEANS

Steps:

• Wash the beans, remove the tips, and break all beans in half. Set aside.
• Melt butter in large saucepan or dutch oven. Add onion and saute until transluscent.
• Add the broken beans, salt and pepper to taste and saute. When the beans begin to soften, add the ham or bacon, and continue to saute for 1-2 minutes.
• Pour in the chicken broth, reduce heat, cover, and simmer for 15-20 minutes, until beans are soft.

KENTUCKY POLE BEANS AND POTATOES

Steps:

• Note: The recipe called for a 1-inch chunk of streak-o-lean (lean salt pork), but the website doesn't recognize. You can use streak-o-lean if you can find it, ham hock, pork belly, or bacon.
• Pinch off the ends of the beans, and if necessary, remove any strings. Snap the beans into 1-1/2 inch pieces, rinse well in a colander and transfer to a large pot.
• Add the cooking meat, salt and pepper and enough water to cover by 1 inch. Bring to a boil, reduce heat to low, cover, and simmer the beans slowly until tender but still slightly firm, about 1 hour.
• Meanwhile, rinse the potatoes to remove any grit, cut away a strip of peel around the center of each with a vegetable peeler.
• Add the potatoes to the beans, stir and continue to simmer until tender, about 30 minutes, adding more water if needed.
• Drain and serve hot in a large bowl.

SPANISH GREEN BEANS AND TOMATOES

Steps:

• Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
• Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.