Gullah Green Beans Recipes

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GULLAH GREEN BEANS



Gullah Green Beans image

Make and share this Gullah Green Beans recipe from Food.com.

Provided by Porfavorcorona

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs fresh green beans, trimmed and snapped into 1-inch pieces
5 slices bacon, cut into small pieces (or one smoked ham hock)
salt, to taste
1/2 teaspoon sugar
1 1/3 cups water

Steps:

  • Combine ingredients in large saucepan.
  • Cover and simmer for about 1 hour.

Nutrition Facts : Calories 118.1, Fat 5, SaturatedFat 1.6, Cholesterol 6.8, Sodium 99.3, Carbohydrate 16.4, Fiber 6.1, Sugar 7.9, Protein 5.3

GULLAH CAVIAR



Gullah Caviar image

Provided by Kardea Brown

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon dried oregano
2 to 3 dashes hot sauce
1/2 cup vegetable oil
Two 15-ounce cans black-eyed peas, rinsed and drained
One 4-ounce jar diced pimentos, drained
1 cup fresh or thawed frozen corn kernels
2 cloves garlic, minced
1 small red onion, finely diced
1 green bell pepper, finely diced
1 bunch fresh cilantro, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the vinegar, sugar, oregano and hot sauce in a large bowl. Drizzle in the oil while whisking. Add the peas, pimentos, corn, garlic, onion, bell pepper and cilantro to the dressing; season with salt and pepper. Toss until everything is coated. The salad can be served immediately, but is better if it sits for a few hours or overnight.

GULLAH GUMBO



Gullah Gumbo image

One-pan meals are a staple of Gullah cuisine. My gumbo is not to be missed. This dish takes time, but let me tell you-you can taste the love in every bite. I like to serve my Crab Rice over the top of the gumbo for an impressive presentation.

Provided by Kardea Brown

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 24

1 cup vegetable oil
1 cup all-purpose flour
2 stalks celery, chopped
1 Vidalia onion, chopped
1 green bell pepper, chopped (2 cups)
2 large tomatoes, diced
1 tablespoon gumbo file powder
1 teaspoon Miss Brown's House Seasoning, recipe follows
Pinch ground mace
4 cloves garlic, minced
2 bay leaves
3 cups chicken stock
3 cups seafood stock
1 smoked turkey wing
1/2 pound baby lima beans (about 2 cups)
1 pound medium shrimp, peeled and deveined
1/4 cup fresh flat leaf parsley, chopped
3 green onions, chopped
Hot sauce, for serving
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Whisk together the oil and flour in a Dutch oven over medium heat. Cook, whisking constantly, until the roux is the color of peanut butter, 10 to 15 minutes.
  • Add the celery, onion, bell pepper and tomatoes and cook until the vegetables are tender, about 5 minutes. Add the gumbo file, House Seasoning, mace, garlic and bay leaves. Cook until fragrant, 1 more minute. Slowly pour in the chicken stock, seafood stock and 1 cup water, whisking until combined. Add the turkey wing.
  • Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered, stirring occasionally and adding water as needed, for 1 hour.
  • Stir in the lima beans. Bring to a boil. Reduce the heat to medium and simmer until the gumbo is thickened, about 2 hours. Add the shrimp during the last 10 minutes of cooking. Remove the bay leaf and discard. Remove the turkey wing. Chop the meat and return it to the gumbo. Remove from the heat and sprinkle with the parsley and green onions. Serve with hot sauce.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

GULLAH RED RICE



Gullah Red Rice image

Gullah red rice was derived from the West-African dish Jollof rice. It has an intense tomato flavor but it's not overly acidic thanks to the addition of sugar. Adding smoked pork sausage gives the rice a subtle smokiness as well. This is a robust side dish!

Provided by Kardea Brown

Categories     side-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

2 cups uncooked parboiled rice
1/4 cup vegetable oil
8 ounces smoked pork sausage, finely diced
1 large onion, finely diced
1 bell pepper, finely diced
Two 6-ounce cans tomato paste
4 teaspoons granulated sugar
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper

Steps:

  • Rinse the rice until the water becomes slightly clear. (This removes the starch.)
  • Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
  • Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.

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