Shuck Green Beans & Boone Tavern Spoon Bread

Oh my goodness, was this meal delicious!!! My very favorite dish growing up was shuck green beans made by my grandmother. In the summer, fresh green beans are dried (thanks Mom!!), the day before you are ready to cook them they are soaked all day long and then in turn cooked for several hours the following day. The texture is a bit chewier than canned green beans and the flavor is so intense  

1. Use the amount of dried shuck beans you need (a little makes a lot) and soak for 24 hours, changing the water once.

2. Drain water and rinse well with cold water. Put into a large pot, with water about 3 inches above the beans. Bring to a boil and add salt (about 2 Tbsp). Reduce temperature to medium low and and add a ham hock. Cook for 3-4 hours, with the lid off until beans plump up and become tender. Cook the water down until beans are almost dry.

Southern Spoon Bread

3 cups milk
1 1/4 cups cornmeal
3 eggs
2 tablespoons butter
1 3/4 teaspoons baking powder
1 teaspoon salt

Stir meal into rapidly boiling milk. Cook until very thick, stirring constantly, to prevent scorching.

Remove from heat and allow to cool. The mixture will be cold and very stiff. Add well beaten egg, salt, baking powder, and melted butter. Beat with electric beater for 15 minutes.

Pour into well greased casserole. Bake for 30 minutes at 375 degrees. Serve from casserole by spoonfuls.

Recipe courtesy of Boone Tavern

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