Twice a month we feature local restaurants, farms and farmers markets featured on episodes of UNC-TV’s Flavor, NC. This week, we review episode four of the first season in which hostess Lisa Prince highlights Weeping Radish Brewery and Butchery.
“Sweet tea may be the beverage of choice in North Carolina,” said Lisa, “but it’s not the only thing brewing in the Tarheel state. Weeping Radish Brewery and Butchery is the oldest microbrewery in the state and is located in Jarvisburg. The brewery makes five different types of beer and includes an organic garden and all natural butchery. Owner Uli Bennewitz has a commitment to having products made in North Carolina, using North Carolina ingredients.
Below is a recipe provided by Weeping Radish Pub chef Michael Jacobson for Butter Bean Succotash:
- 1 teaspoon of bacon fat
- 1/4 cup diced onion
- 1 cup of cooked butter beans
- 4 ounces fresh water prawns
- 4 ounces garlic andouille sausage
- 6 ounces bean broth
- 1/4 cup diced tomato
- 1 ounce of unsalted butter
- salt & pepper to taste
In a saute pan melt the bacon fat over medium high heat. Add the prawns and sauté briefly. Add the diced onions and garlic andouille sausage and lightly caramelize. Add the butter beans and cook until it begins to reduce. Add the butter, stirring to melt and blend. Lastly, toss in your fresh tomato and season with salt and pepper.
New episodes of Flavor, NC air Thursday at 10:30 p.m. at UNC-TV, with encore airings to follow Sundays at 7 p.m. More information about Flavor, NC is at www.flavornc.com, or you can follow the show on Facebook.