Rattlesnake Beans & Bacon
|Rattlesnake beans||8 Ounce|
|Bacon strip||6 , chopped|
|Chopped onion||240 Milliliter (1 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Water/Chicken broth||480 Milliliter (2 Cups)|
|Fresh sage/Basil or oregano||15 Milliliter (1 Tablespoon)|
|Salt||1⁄2 Teaspoon (3 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
In a saucepan cover beans with water; bring to a boil.
Boil 2 minutes; remove from heat.
Cover and let stand 1 hour.
Drain; set aside.
In a 3-quart saucepan or deep skillet cook bacon with onion and garlic until bacon is crisp; drain off fat.
Add water or broth, drained beans and desired chopped herb; bring to a boil.
Reduce heat; simmer, covered, for 30-45 minutes, or until beans are tender.
Drain off any excess liquid; stir in salt and pepper.