Zydeco Green Beans
- 2 1/4 c Water
- 3/4 c White Vinegar
- 2 tb Sugar
- 1 tb Crushed Mustard Seeds
- 4 md Garlic Cloves, Thinly Sliced
- 3 Bay Leaves
- 1 1/2 ts Salt
- 1 1/2 ts Tabasco Pepper Sauce
- 1 lb Trimmed Green Beans
Zydeco Green Beans is actually a redundancy. The exuberant music of
Louisiana's black French-speaking Creoles is called zydeco, an idiomatic
phonetic version of les haricots, French for snap beans. Serve these green
beans as a relish, or as "stirrers" for Bloody Marys.
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In a large saucepan, stir together the water, vinegar, sugar, mustard
seeds, garlic, bay leaves, salt and Tabasco sauce. Bring to a boil, reduce
the heat, cover, and simmer for 5 minutes. Add the beans. Cover and simmer
for 10 minutes, until tender-crisp. Arrange the beans in a shallow dish and
cover them completely with the vinegar mixture. Cover and refrigerate
overnight. Serve cold.
From: The Tabasco Cookbook.
Louisiana's black French-speaking Creoles is called zydeco, an idiomatic
phonetic version of les haricots, French for snap beans. Serve these green
beans as a relish, or as "stirrers" for Bloody Marys.
~------------------------------------------------------ ~-----------------
In a large saucepan, stir together the water, vinegar, sugar, mustard
seeds, garlic, bay leaves, salt and Tabasco sauce. Bring to a boil, reduce
the heat, cover, and simmer for 5 minutes. Add the beans. Cover and simmer
for 10 minutes, until tender-crisp. Arrange the beans in a shallow dish and
cover them completely with the vinegar mixture. Cover and refrigerate
overnight. Serve cold.
From: The Tabasco Cookbook.
