Savory Beans And Greens Cooked In The Fireplace Food

SAVORY BEANS AND GREENS COOKED IN THE FIREPLACE

Steps:

• Make a gentle oak fire in the fireplace, or preheat the oven to 400 degrees. Allow the fire to burn so that coals develop. If no hanging cauldron is available, use a fireplace grill or a brick structure that allows the pot to stand well above the fire. There should be very little flame when it comes time to cook the beans, and the pot should be at least 8 inches above the coals.
• In a large skillet on the stove, warm the olive oil over medium heat. Saute the onion (and pancetta) until the onion is golden, about 15 minutes. Remove from the heat. Stir in the chopped garlic. Remove half of this mixture from the skillet and place in a round- bottomed cauldron or a flat-bottomed casserole.
• Place the skillet with the remaining onion mixture over medium heat. Add half of the greens and cook, turning them constantly with a pair of tongs until wilted, about 4 minutes. About 1 minute before the greens are done, stir in 1/2 teaspoon salt, pepper to taste and 1 tablespoon of the vinegar. When the greens are wilted, remove from the pan and set aside. Place the remaining greens in the same skillet and cook, stirring and seasoning as above. Let cool and chop all the greens coarsely. Add the tomatoes and set aside.
• Drain the beans. Add them to the cauldron or casserole. Add chicken broth to cover the beans by 3/4 of an inch. Add the thyme and bay leaf. Lightly season with 1 teaspoon salt and pepper. Seal aluminum foil around three-quarters of the rim of the pot and leave it loose over the other quarter, letting it overhang the edge by 3 to 4 inches, forming a tunnel that traps the smoke rising from the fire. Place over the fire or in the oven.
• Cook for 45 minutes, making sure the broth simmers gently and that the liquid does not completely evaporate. During this time, add chicken broth if necessary to keep the mixture quite moist. Lift the foil up and stir in the greens. Continue cooking until the beans are soft and creamy, about 1 to 1 1/2 hours. Remove from the heat, stir in the parsley and season to taste with salt, pepper and balsamic vinegar. Remove the bay leaf. This dish is best when cooked at least 30 minutes before serving and can be made the day before.

SAVORY GREEN BEANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
• Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

THE MOST DELICIOUS GREEN BEANS

Steps:

• In a large deep skillet, cook bacon over medium-high heat until evenly browned. Remove bacon to paper towels, and reserve drippings in the skillet.
• Place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. Cover, and bring to a boil over medium-high heat. Cook for 8 to 10 minutes, until bright green and tender. Drain.
• Place the green beans into a 2 quart casserole dish. Spread the onions in a layer over the green beans. Place bacon strips in a layer over the onions. Sprinkle almonds over the top. Heat the reserved drippings in the skillet over medium heat. Stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. Cover, and chill for at least one hour, but overnight is best.
• Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Check after 30 minutes, and cover if necessary.

SAVORY GARLIC GREEN BEANS

Steps:

• In a saucepan, bring water and bouillon if desired to a boil. Add beans. Reduce heat; cover and simmer for 10-12 minutes or until beans are tender. In a large skillet, saute garlic in butter for 1 minute. Drain beans; add to skillet. Sprinkle with seasoned salt and toss to coat.