Fresh Snapped Green Beans

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.

Ingredients :

• 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

Instructions :

1. Cook bacon pieces in a heavy bottom pan until done. Remove bacon from pan and place on a paper towel to drain. Set aside.
2. 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.
3. Carefully pour in stock and add garlic powder, salt and pepper. Stir to incorporate. Add bacon pieces back to pot with beans.
4. 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.