Tuesday, July 12, 2011

Mog's Butter Beans

Tip:  Read directions completely before preparing.

6 cans (15 oz) Butter Beans (preferably Hanover)
1 medium onion, diced
12 oz bacon, diced into 1 inch pieces
14 oz bottle ketchup
1 tablespoon mustard
1 cup whisky, bourbon (Wild Turkey)
1 cup brown sugar
1/2 cup reserved butter bean liquid

Open cans of beans, drain the liquid, and set 3/4 cup of the liquid aside.

Heat large deep skillet over medium heat, then add bacon and fry.

When the bacon is crispy, drain grease, except about 2 tablespoons.  Add onions to skillet and cook for 5 minutes, stirring occasionally. 

Add Bourbon, and deglaze the pan, stirring and removing brown bits from bottom.

Add ketchup (add 1/2 cup or more if you like it sweet), 1/2 cup reserved liquid from beans, and finally add the mustard.

Bring to boil, then stir in butter beans, bring to boil again, than turn off.

Pour into a large baking dish and bake for 60 minutes at 325, place a dish pan or sheet pan underneath in case it boils over.  Enjoy!

Tip:   Did you know that Butter beans, sometimes called lima beans, are a seed, and are considered a vegetable!

Tuesday, July 5, 2011

Israeli Couscous with Spinach

Tip:  Read directions completely before preparing.

2 tablespoons olive oil
3 garlic cloves, minced
2 cups of Israeli couscous
3 cups of chicken broth
1 teaspoon of salt (if needed, broth may already have enough salt)
1 tablespoon butter
3 large handfuls of fresh baby spinach
1/2 lemon

Over medium heat, heat a large saute pan, and then add olive oil.  When oil has heated, add couscous and stir constantly until light brown.

Add garlic and stir for 1 minute.

Add 2 1/2 cups of chicken broth and salt (optional) then bring to a boil, then lower to medium heat. Cover and cook the couscous, stirring occasionally, for 8 minutes. 

The couscous should have absorbed the liquid and be puffed up.

Turn heat to low, then stir in the remaining chicken broth (1/2 cup), then add butter and stir gently until melted.

Working with a handful at a time, put the spinach in the couscous.  Stir around and put the lid back on for a minute until it wilts down. Continue with the remaining spinach. 

Squeeze the juice of 1 lemon on top. 

Stir it up and serve hot.  When plating, add sliced avocado to garnish.  Enjoy!

Tip:  This side dish is excellent when served with fish!