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Sep 23, 2010 01:00 PM

Southern-style Green Beans

Anyone have a good recipe for Southern-style green beans that they could point me to? My husband doesn't usually like green beans but whenever we go to a buffet with some peppery, cooked-to-death green beans, he always eats some and comments how good they are.

We'll be using fresh or frozen, but I figure it's the seasonings that he likes, so feel free to share recipes that use canned.


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  1. I don't know that my grammaw had a specific recipe. She put fresh beans on to simmer in water with a chunk of cracked-pepper bacon (beans for 6, about a 1.5 inch square of bacon) and cooked on low for an hour or so, strained, tasted for salt, maybe a bit of fresh black pepper on top of that.

    1. When my grandmother makes green beans she starts with fresh green beans. First she fries up several pcs of bacon (6-8 slices at least depending on the amount of beans). Once the pan is full of the hot bacon grease, she adds a chopped onion to it. Once the onions brown a little she adds the green beans, water, salt & pepper. And sometimes a little Accent! Then it all cooks down until the beans are really tender. The will shrink significantly. The funny part is that she refers to all of the bacon grease as "the juice". I think they taste better the second day. When she first showed me how she makes them , I asked her if she was going to keep all of that grease in the pan. She looked at me like I was crazy and said "of course you keep all the juice!". In our family we now always refer to the fat from meat as the juice! When my cousin makes her green beans she uses country ham - that is another option, but I prefer them with bacon. Good luck.

      1. Jennyhunter has a pretty good guide, though I'd add stock to it instead of water and a little apple cider vinegar.