Myrtle Beach has always been my family’s destination of choice when deciding to go on a summer vacation. Lounging at the pool, drinking strawberry daiquiris, and relaxing on the beach filled those hot, summer days. At night, we would pile into my Dad’s car and visit Broadway at the Beach or Barefoot Landing, where I would be hell-bent on finding the perfect seashell necklace or souvenir T-shirt.
But there was always one night on vacation that we all especially looked forward to–the night we would go to Umberto’s. Umberto’s is an Italian restaurant at Barefoot Landing, a family-owned joint where you don’t mind sitting on plastic lawn chairs or waiting an extra 15 minutes for a table. The food is so good, you won’t believe how much of it you can actually eat. The multiple courses and very generous portion sizes are enough to keep you full for a few days, and there’s always the glorious leftovers to nibble on straight from the fridge the day after.
One of Umberto’s courses you get with dinner is beans and greens, a stew-like bowl full of white beans, garlic, and tomatoes. It’s a decandent first course for a dinner party, or a great thing to make on game day. It only takes one pot and is easy to serve with a fork and a hunk of fresh bread.
Beans and Greens
- 4 cans of Northern white beans
- 1 1/2 cans of chopped collared greens, drained
- 2 cans of diced tomatoes with juice
- 1/4 cup of chopped garlic
- 1 onion, diced
- 2 tbsp. olive oil
- 2 tbsp. of ham base
- S&P to taste
- fresh basil and parsley, if you have it
1. Put everything in a big pot with a lid, and bake at 350 for an hour and a half.
Serve with bread and butter.