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.
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.
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.
Modern Hen home 