Years ago my family and I visited Philadelphia. By the time we got to the city it was already dark, we decided for dinner we would order something and take it back to our hotel. My husband is a big rib lover, so we found a southern soul rib joint, a typical "hole in a wall" place. The food, was incredible! We ordered smoked ribs and chicken. For side dish I ordered some kind of bean stew with corns, tomatoes, peppers and a whole bunch other stuff. The meats were good, but what stuck to my ribs was that side dish. Now I've got abundance of green beans, corns and other veggies from the garden, I attempted to recreate the side dish I've been craving for all these years. I know it was not the same as what I had, nonetheless delicious! It's especially good serving with corn bread.
6 C. garden fresh beans, wash, trim and break into pieces;
1 large tomato, cubed;
1/2 onion, cubed;
1 small zucchini, cubed;
1 ear of corn, striped;
1 jalapeno pepper, seeds removed, thinly sliced
2 cloves of garlic;
1/4 C. vegetable oil;
1 t. onion powder;
Ms. Dash, salt and pepper to taste.
Place beans in a pot, add enough water to cover. Bring it to a boil and cook for 5 minutes. Add all other ingredients, cook until beans are tender (5-10 minutes). Serve with corn bread.