Young green beans à la Creole from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 267) by Damon Lee Fowler

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked catfish with potatoes and onions; Pecan-crusted catfish; Pan-broiled rainbow trout with sage, onions, and wine; Broiled snapper with bacon; Deviled crab; Roast lamb with bourbon and mint; Pork tenderloins with bourbon-mustard glaze and fresh apple chutney; Buttermilk fried chicken; Sautéed chicken livers with bacon, sage, and Madeira

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow onions for shallots, and country ham for salt-cured pork.

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