As you already know I made Southern themed dinner for my group The Dinner Diva's on Saturday. I wanted to go traditional with the sides without it being too heavy and hopefully I achieved that. I really liked the peas more than the green beans. The peas are basically cooked in a bechamel sauce which is very tasty. Thank you to my friend Carolyn from bakespace for helping out with this recipe! My issue with the beans are that they are sweet and sour. I like sweet and sour meatballs but not my veggies. I should have remembered that I made spinach this way once before. It just didn't appeal to me but the girls liked it...well, at least they said they did!
Southern Style Green Beans
Courtesy of Rachael Ray
1 1/4 pounds green beans, trimmed and chopped into 1-inch pieces
2 slices bacon, chopped
1 small onion, minced
2 tablespoons red wine vinegar
2 teaspoons sugar
Cook green beans in 1-inch simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render, add chopped onions to the pan and cook until tender with the bacon. Add cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot and bacon crisp at edges and onions translucent add vinegar to the pan and season with beans with sugar. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, then serve.
Courtesy of Carolyn - posted on bakespace.com
2 Tablespoons butter
2 Tablespoons flour
1/2 tsp. salt
1 cup milk*
about 2 cups fresh or frozen peas
Melt butter in saucepan. Add flour and salt, stir well until combined add milk and bring to a boil. Stir until slightly thickened. Stir in cooked peas. Serve over mashed potatoes if you wish.
*Michele's Note - If the roux becomes too thick when you add in the peas just add a little more milk and it will thicken up again.