Loving lard: Home cooks, chefs go whole hog for fat

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Loving lard: Home cooks, chefs go whole hog for fat

Matthew Mead/Associated Press
When purchasing ingredients for these Rocky Mountain Green Beans, look for artisan lard that hasn’t been heavily processed.
Rocky Mountain Green Beans

Start to finish: 20 minutes
Servings: 6


Ingredients:


2 cups fresh green beans
3 tablespoons lard
2 tablespoons minced onion
1 tablespoon minced green bell pepper
3 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon paprika
1 cup milk
1 pimiento, chopped
¼ cup grated Monterey Jack cheese

Method:


Bring a large saucepan of water to a simmer. Add the green beans and cook for 4 minutes, or until tender. Reserve ½ cup of the cooking water, then drain the beans and set aside.
Meanwhile, in a large skillet over medium-high, heat the lard. Add the onion and bell pepper and saute for 2 minutes. Add the flour, salt, black pepper and paprika. Stir well and cook for 3 minutes.
Gradually whisk in the milk and the reserved cooking water from the beans. Cook over low heat, whisking constantly, until thick. Remove from the heat. Add the pimiento and cheese, then stir until the cheese melts. Place the cooked beans in a serving dish and pour the sauce over the top. Serve immediately.
Nutrition information per serving: 130 calories; 80 calories from fat (62 percent of total calories); 9 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 8 g carbohydrate; 4 g protein; 2 g fiber; 360 mg sodium.
Recipe from Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient by the editors of GRIT magazine, Andrews McMeel Publishing, 2012

Loving lard: Home cooks, chefs go whole hog for fat

SPF
Matthew Mead/Associated Press
When purchasing ingredients for these Rocky Mountain Green Beans, look for artisan lard that hasn’t been heavily processed.
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