Enjoy this summer to fall dish from Marin City local, Chef Cashay Burton. Cashay participated in an Intergenerational Chef Demonstration on Saturday, September 25th at the Marin City Health and Wellness Center’s annual fair, where she taught fair participants how to prepare this old family recipe.
2 lbs green beans
2 lbs red potatoes
4 pieces of bacon
½ cup vegetable oil
2 tsp salt
2 tsp pepper
1 Tbsp “Original Creole” seasoning
½-1 cup water
Cut up the bacon into 1/2 inch pieces. Put vegetable oil in the pot with medium to high flame to heat up. Once bacon is all cut up, add to oil to fry. While the bacon is cooking, pull all the ends off the green beans and wash. Then, wash the potatoes, peel and cut them into quarters. Once your bacon is crispy, add the green beans, potatoes pieces, spices, and water. Give it all a good stir, and cover with a lid. When the water boils, turn the heat down to medium. Cover and cook for 8 minutes, after which give it a good stir once again. Cover and cook for another 8 minutes. Repeat this process once more time, maybe twice, depending on the type of heat/stovetop. After about 25 minutes, your veggies should be just right.
Give it one more stir, dish up and enjoy!