Yep, that’s really the name! This has always been the perfect side dish at our neighborhood block parties. The hint of marjoram and tang of tomatoes meld together perfectly. It’s a hearty dish that we sometimes have as a main course during one of our “not having meat tonight” meals! With a little of the bean “liquor,” as they call it in the south, sopped up with a piece of crusty french bread, everyone will walk away from the table feeling satisfied and “Awfully Good!” Enjoy this easy, tasty and healthy side dish! Your only decision: spoon or fork!
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Edited from the original publication of September 10, 2016.
Taste them! You'll agree...they're "awfully good", right?!
Discard any stones or any misshapen beans. Rinse under cold water and drain.
Place rinsed beans in a large saucepan with a fitted lid. Cover with cold water by about 2”. Covered, bring to a boil.
Allow to continue boiling for about 5 minutes. Remove pot from heat and remove lid. Let beans sit for about 1 hour. Drain. I love seeing the difference from when they were dried to after they've sat and soaked!
Transfer drained beans back to the pot and cover with water. Return to stove and bring to a low simmer, partially covered. Cook until the beans are tender but not squishy/mushy! About 45 minutes more.
In another large saucepan, heat the butter with the olive oil. Stir until heated through. Stir in the dried marjoram leaves. This is where I can't help but pick up a spoonful and breathe in the rich delicious aroma! The butter, olive oil and marjoram...Mmmmm!
Add the butter and oil mixture to the beans. Stir in the drained tomatoes. Add salt and pepper to taste.
Cook for 10 minutes on medium heat. See...they ARE "Awfully Good", right?
*I like to drain the canned tomatoes through a colander. With the back of a wooden spoon, I gently move the tomatoes around to remove as much liquid as possible.
Gr8 Do-Ahead Tip:
After step #7 above, set the beans aside or refrigerate and then heat 5 – 8 minutes on medium heat before serving.