Fried Green Tomatoes With Spicy Northern Beans

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The other night I had a craving for my grandmother Pearl’s fried green tomatoes. She had a knack for preparing every dish from scratch just like her mother did while growing up in the hollers of Mossy Bottom, Kentucky. 

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This dish comes close to her flavor filled crispy southern style version, but takes on a savory flair with crushed red pepper in a Parmesan crust and picante navy beans on the side.

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The peppery beans meld nicely with the thickly sliced crisped tomatoes.

Unbelievably good!

Fried Green Tomatoes With Spicy Northern Beans


Spicy Northern Beans
1 small onion, chopped
3 Tbsp olive or canola oil
1 clove garlic, minced
1 (15.5 oz) can Northern Beans, drained
1 cup chicken broth
1 (4 oz) can Diced Green Chiles, undrained

In medium pan, on medium-high heat, saute’ onions in oil for 4 minutes, or until transparent. Add garlic; saute 1 minute. Stir in beans, chicken broth and chiles’. Simmer, stirring occasionally, 5 minutes. Pour into serving bowl.

Fried Green Tomatoes
Olive or canola oil
2 eggs
1-1/2 cups yellow cornmeal
1/8 tsp garlic powder
1/8 tsp crushed red pepper (optional)
1/8 tsp kosher salt
1/4 cup grated parmesan cheese
2 large green tomatoes

Whisk eggs in small shallow bowl. In separate shallow bowl combine cornmeal, garlic powder, crushed red pepper, salt, parmesan cheese. Mix well. Begin heating 2 Tbsp of oil in medium size fry pan. Slice each tomato into 4 thick pieces for a total of 8. Dredge one slice at a time in egg mixture, then cornmeal, and place in hot pan on medium-high heat. Fry only 4 at a time to avoid crowding in the pan. Cook until lightly brown and crispy on first side, 2-3 minutes. With wide spatula, carefully turn and saute second side until crisp about 2-3 minutes, turning only once. Remove from pan to serving plates. Do the same for the next 4 slices. Stack two tomato slices per plate and serve with spicy beans on the side, or try them dipped in marinara sauce.


Lisa

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