Shanna's Pork Yellow Bean Potato Salad
10 small new potatoes
12 cherry tomatoes
dill volonti
mushrooms, sliced (I prefer cremini)
1 small onion, halved and sliced
1 quart yellow beans
4 thin slices of salt pork (preferred to bacon)
1/4 cup water
salt
olive oil (EVOO or your choice)
balsamic vinegar
The potato salad Cut the potatoes in halves and cook in salted water until done.
Rinse in cold water and set aside. Place cherry tomatoes on cookie sheet and
drizzle olive oil and balsamic vinegar. Bake 15 minutes in 160C oven (325F).
Remove, set aside to cool. (thanks to Nancy Penrone for this pisser
recipe...just watch, the word "pisser" will have taken on a whole new
meaning since I heard it in 1967). Saute onion and mushroom slices together.
When finished, cut potatoes into bite-sized pieces, mix in tomatoes and
oil/vinegar gently, add ripped-up dill, cover with sauteed mushroom/onions.
Serve warm.
The braised yellow beans. Cut and wash a litre of yellow beans. Steam until
still slightly crunchy. Start cooking slices of salt pork in the bottom of a
pot, on medium heat. When some fat is starting to turn liquid, add the steamed
beans, leave for a few minutes, then add 1/4 cup water, turn the heat down to
simmer. Turn beans twice to ensure that the ones on top have an opportunity to
go under. Cook until salt pork is grilled all the way through. Serve hot