Pork and Beans, Sicilian
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 tbsp olive oil
1 clove garlic, peeled and mashed
1 cp sliced, peeled onions
2 tbsp flour
1 (No. 303) can tomatoes
1/2 cp water
1/2 cp ketchup
1 1/2 tsp salt
1/4 tsps pepper
1/2 tsp thyme
2 cps diced cooked pork
1 1/2 to 2 cps yellow wax beans, broken
4 cps hot saffron rice
1 - Heat oil in skillet.
2 - Add garlic and onions.
3 - Cook until onions are tender.
4 - NBlend in flour.
5 - Stir smoothly and cook 4 or 5 minutes, stirring steadily.
6 - Add tomatoes, water, ketchup, salt, pepper, thyme, and pork.
7 - Cover skillet and bring to boil; turn heat low.
8 - Simmer 15 minutes.
9 - Remove garlic and discard it.
10 - Stir beans into mixture.
11 - Cover and continue to cook 20 minutes, or until beans are done.
12 - Serve on a mound of hot saffron rice, spooning gravy from skillet over the top.
Makes 6 servings.