Pole Beans Cooked in Smoky Pork Stock
- SERVINGS: 12
Pole beans, or broad beans, are slightly flat, hardy green beans; be sure to remove the strings from both sides before cooking. They benefit from being cooked at least 2 hours in advance and then allowed to mellow in their cooking liquid.
- 2 quarts Smoky Pork Stock
- 3 pounds pole beans or large green beans, strings removed
- Salt and freshly ground pepper
- In a large saucepan, bring the Smoky Pork Stock to a boil. Add the beans, pushing them down into the stock, and return to a boil. Cover and simmer until tender, 30 to 45 minutes for true pole beans. Drain the beans and season with salt and pepper. Serve hot
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Congratulations to Mei Lin, winner of Top Chef Season 12.