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Snibbled Beans
Don't ask about the name. We haven't the foggiest notion of what "snibbled" means or how
the dish came to have the name. For that matter, we are no longer certain of the recipe's
origins, only that it has been in the file for thirty years. We associate it primarily
with cookout weather and dinner under the stars, but it has been a big success as part of
mid-winter meals as well.
Preparing this dish is a two-part process, the first of which can easily be done a
day in advance. The second takes only 5 or 10 minutes, and must be done immediately
before serving.
| 2 lbs. green beans, snapped |
1 large white onion |
| 6 slices bacon |
2 eggs |
| 1/2 c. cider vinegar |
2 T. sugar |
| salt and fresh ground black pepper to taste |
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- Cook the beans until they are crisp-tender. Rinse well under cold water to stop the
cooking process, and move them to the serving dish. Slice the onion wafer thin and
arrange it on the beans.
- Cook the bacon until crisp. Reserve the grease for later use. Crumble the bacon,
and sprinkle it over the onions and beans. Cover the dish, refrigerate, and stop at
this point.
- Warm the reserved bacon grease in a small skillet. In a small bowl, mix thoroughly
the eggs, vinegar, sugar, salt, and pepper. Pour the mix into the warm skillet
(emphasis on the "warm"--you do not want to cook the eggs), and stir vigorously, until
the dressing is warmed through.
- Pour the dressing over the beans, and toss. Serve immediately.
8-10 servings
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