February 13th was Fat Tuesday and wife Jan asked for Louisiana food for dinner. I had decided on red beans and rice as my main dish. Since that dish is mainly meat and starch, I thought that I wanted a vegetable side dish.
Many “Southern/ Louisiana” vegetable dishes include bacon. Wife Jan does not like bacon—a bad experience as a child. She will however eat smoked ham, a suitable substitute.
Karl’s Louisiana Green Beans
1 lb. green beans
2 Tbs. butter
½ cup yellow onion, diced
Pinch Kosher salt
2 Tbs. apple wood smoked ham, shredded
1 clove garlic, minced
½ tsp. thyme
¼ tsp. black pepper
1. Trim the green beans into 1½ inch pieces and steam them until tender crisp, about 4-5 minutes.
Tip: Run cold water over them to keep them from overcooking.
2. Melt the butter in a sauté pan, over a medium high heat.
3. Sauté the onions with the salt until they are just starting to pick up some color, about 5-6 minutes.
4. Add the ham, garlic, and spices to the pan and continue to until the meat is heated through, another 2-3 minutes.
5. Add the green beans to the meat and onions.
6. Toss to coat the beans and continue cooking until they are heated through, 2-3 more minutes.
7. Transfer to a serving bowl and garnish the beans with the shredded ham.
8. Serve warm.
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