“Awfully Good Beans”

Awfully Good BeansYep, 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!

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Awfully Good Beans
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Awfully Good Beans

Taste them! You'll agree...they're "awfully good", right?!

Recipe from The Heritage of Southern Cooking by Camille Glenn.

Servings 4 servings
Author Debbie

Ingredients

  • 2 cups dried white navy beans, (I used northern beans)
  • 6 Tablespoons (3/4 stick) butter
  • 5 Tablespoons olive oil, not extra virgin
  • 1 1/2 teaspoons dried marjoram
  • 3/4 cup diced canned tomatoes, drained
  • Salt and white pepper, to taste

Instructions

  1. Place the beans in a large bowl.
  2. Pick over the beans, discarding stones or any misshapen beans. Rinse under cold water and drain.
  3. Place rinsed beans in a large saucepan with lid. Cover with cold water by about 2”. Bring to a boil.
  4. Allow to continue boiling for about 5 minutes. Remove from heat and let sit, uncovered for 1 hour. Drain.
  5. Cover the drained beans with water. Return to stove and simmer, partially covered until the beans are tender but not mushy, about 45 minutes.
  6. In another large saucepan, heat the butter with the olive oil.
  7. To the saucepan, add the beans and remaining ingredients (from tomatoes to white pepper).

  8. Cook for 10 minutes on medium heat.

Recipe Notes

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.

 

Recipe from The Heritage of Southern Cooking by Camille Glenn.

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