John Kuthe wrote:

>
>
> The garlic and butter make this dish! You can't go wrong with!
>
> I was cooking onions in butter once as a precursor to making
> something, and my housemate came in the kitchen and asked me what I
> was cooking b/c it smelled so good. I told him "onions in butter, so
> far."


I am limited with my cooking, but I do a good job with a few
things I've developed over the years. I don't use butter a lot. But
for some things, for me at least, it's essential. Eggs in oil, for
me, cannot compete with eggs in butter. For this bean dish, same
thing. I believe however that the distinctive flavor of this dish
comes from the mint. It kind of hovers around in there and gets
stronger but not overpowering with each new day. I suppose if one
ingredient had to go without sacrificing anything distinct about the
dish, it would be the meat. But I don't know that for sure. I'm not
going to make this dish 5 different times with one missing ingredient
each time to find out. I'm lazy.

Tommy Joe