Fresh Snapped Green Beans
Slow-cooked, fresh green beans with just a little smoky bacon bring back fond memories of family dinners. These “southern style” green beans are a tradition in many homes and are always present at covered suppers and church picnics.
I have to admit, that’s not how I cook green beans most of the time. I tend to roast or sautee them because my family likes them a little crispy. I’m a bit impatient hence the reason for my faster cooking methods!
That said, there are times when you need to go back to your roots. This recipe starts with a layer of bacon flavor that is the base for a large pot of beans. After that, all you have to do is add a little vegetable broth, a little seasoning and then… you just have to wait a bit.
I picked up a ‘bean mess’ last weekend at a local farm stand. All I could think of were those lazy summer days when I was a little girl learning to pick, crack and cook green beans. I spent my days with my mom Swain (my grandmother) and there were always vegetables to prepare and cook for supper or for canning. Green beans were plentiful so I got more than a lesson in how to cook them. So, last Saturday, with all of these great memories swirling around in my head, I grabbed my big cast iron pot and started cooking. It was a great day, cooking up a delicious southern recipe that brought back the feeling of a comforting, loving home.
- 3 slices bacon – cut into 1/2″ pieces
- 1 1/2 pounds green beans – washed, trimmed and snapped into about 2″ lengths
- 1 1/2 cups vegetable or chicken stock
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cook bacon pieces in a heavy bottom pan until done. Remove bacon from pan and place on a paper towel to drain. Set aside.
- Add green beans to pan and cook on medium high heat. Toss beans in bacon drippings to coat. Continue to cook until beans turn bright green.
- Carefully pour in stock and add garlic powder, salt and pepper. Stir to incorporate. Add bacon pieces back to pot with beans.
- Turn burner to low, cover beans with lid – slightly off center and cook for about 1 hour until beans are tender, stirring every 15 minutes. Taste and adjust seasoning. Serve immediately.