Here’s yet another one of those ‘country’ dishes mom would make with dad in mind. Back then, she’d normally use Bodi (also known as bora or snakebean) when we didn’t have string beans in the kitchen garden. You’ll find variations of this dish on the website where I used salted Beef, leftover stewed pork or chicken, and I believe there’s a version where I used salted cod.
You’ll Need…
1 1/2 tablespoons olive oil
1 1/2 lbs salted pigtail (prepared)
1 medium onion (sliced)
6 cloves garlic (smashed)
1/2 teaspoon black pepper
1 habanero pepper (optional)
2 Pimento peppers (aka seasoning peppers)
2 1/2 lbs string beans (prepared)
1 cup coconut milk (or water)
salt (adjust at the end)
Notes. Please use the video below as a guide, as it provides more detailed information. You have the option to use the Habanero in the amount you can handle, or leave it out if you dislike spicy food. If you cannot source the Pimento peppers, add some diced bell peppers. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.
Here’s how to prepare the salted pigtail pieces.
Heat the oil (of your choice) in a wide pan and add the pre-cooked pieces of salted pigtail (cook the pigtail for at least 90 minutes), turn the heat to medium/low, add the onion, garlic, black pepper, Habanero, and Pimento peppers.
After 4-5 minutes, add the washed and trimmed string beans (cut them about 1 1/2 inches) and stir well. In the video, I discussed the expected splattering that occurs when cooking the pigtail pieces.
Add the tomato, along with the coconut milk, and bring to a boil. Reduce to a simmer and cook for 25 minutes.
Remove the lid, taste, and add salt if needed (we relied on the salted pigtail having remnants of the salt it was cured with), and burn off any remaining liquid by turning up the heat.
Serve with sides of rice, roti, ground provisions, or as you’d serve any string bean dish.
Source:Caribbeanpot.com
