There were fresh October beans at the farmers’ market this weekend so I bought two pounds. I also bought bacon and three nice, meaty smoked neckbone portions.
Here’s how I usually prepare them. In a big, heavy-bottomed pot I render the fat from about one strip of bacon. I then cook one shallot and one clove of garlic in the bacon fat for no more than five minutes. I then add the beans, cover them with water, add the smoked neckbone portions, add some freshly ground pepper cover and simmer until tender. Once they’re tender, I add salt to taste and simmer a tad more.
Of course I will have had a pot of white rice finished by the time the October beans are done. I’ll take out the neckbones and strip some of the meat from them and add them and the meat back in the pot.
Serve over rice and enjoy.
Is there anything else I could try? My beans get rave reviews from the boys but I’m willing to listen to other suggestions.