Campfire green beans

Campfire green beans

By
From
Deep South
Serves
6-8
Photographer
Andy Sewell

Wild pigs run rampant through the Mississippi Delta; they are a nuisance to farmers and have been known to root up freshly planted fields over the course of a single evening. Because of this, there is no season to hunting them. I came into wild hog hunting in my twenties, and I prefer to hunt them in early autumn, when the hottest weather is behind us.

A campfire is an essential part of the hunting experience, and these green beans, cooked simply in a pan over the fire, always remind me of those cool evenings. Beans are a great addition to Southern dinners year-round, whether fried or pickled as part of a chicken feast.

Ingredients

Quantity Ingredient
10 tomatoes
1 tablespoon lard
2 garlic cloves, finely chopped
2 onions, finely diced
4 jalapeno chilli peppers, deseeded and cut into fine strips
500ml water
500g runner beans, stringed and sliced on the diagonal
sea salt
freshly ground black pepper

Method

  1. Blister the tomatoes over a barbecue (or under a hot grill) until the skin turns black on one side.
  2. Melt the lard in a saucepan over a medium heat, add the garlic, onions and chilli peppers and sweat until soft. Roughly chop the tomatoes and add them to the pan, together with their juice. Cook until they become soft, then add the water and continue to cook until the sauce has thickened. Stir in the runner beans, cover and cook for 20–30 minutes, until they soften and wilt a little. Finish with salt and a generous amount of coarsely ground black pepper.
Tags:
American
Southern cooking
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