Staff Favorite- “Baptist Beans”

11 Jul

Shared by Emilie Smart, Reference & Computer Services Coordinator:

My family is from North Louisiana so I didn’t grow up eating gumbo and jambalaya — I grew up eating chicken & dumplings & purple hull peas. Sunday dinner was often pork chops, sliced tomatoes & cucumbers, and green beans. My aunt had a great green bean recipe that was always a big hit at church suppers, so much so that we called it “Baptist Beans.” It’s not your typical mess of North Louisiana green beans — it’s special. And it’s so flavorful, even the jaded palates of South Louisiana Baptists deemed it delicious.

Baptist Beans (best when made a day ahead and reheated)

Cook green beans as usual (with plenty of bacon grease or salt pork **). My aunt always used canned beans and this recipe will work for 2 cans. Of course, you can use fresh or frozen…

Drain the beans when done.

While your beans are cooking, make the sauce:

2 tablespoons butter
2 tablespoons Italian salad dressing (Kraft Zesty Italian was the household favorite)
1 1/2 teaspoons Worcestershire sauce
1 teaspoons mustard
black pepper to taste

Place all the ingredients in a small sauce pan over medium heat and stir the mixture until the butter melts.

Pour over drained beans.

Let cool and refrigerate overnight if you have time.

Reheat to serve.

The sauce is also good on broccoli and asparagus.

** Please note: if you’re health conscious and don’t want to use bacon grease or pork to flavor the beans, you could add some bacon bits when you serve — the pork flavor is an integral part of the overall taste.


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