You know its summer in the South when there's Fresh Green Beans with Bacon cooking on the stove. Straight from the garden is hands down the best way to serve them up. It's simple and easy to cook green beans Southern style.
Nutrition Facts :
2 pounds fresh green beans
5 to 6 slices smoked bacon
4 cups chicken broth ((32-oz carton))
1/2 teaspoon salt ((or garlic salt and omit garlic powder))
Stack the bacon on top of each other, three at time, and cut crosswise into slices. Cook in a 6 to 8 quart Dutch oven or cooking pot over medium heat about 8 minutes, stirring often, until crisp.
Drain the bacon pieces on paper towels. I like to keep 1 tablespoon bacon drippings in the pot to cook with the green beans. Reserve about one-third of the bacon pieces to sprinkle on top of the cooked beans and leave the rest in the pot. (You can also skip this step and just toss the raw bacon into the bean pot.)
Wash green beans, then snap or cut them into about 1 1/2-inch pieces. This is a personalpreference. If your Grandma always snapped them into smaller or larger pieces, they willtaste just the same!
Combine green beans and chicken broth in the pot. Add just enough water to coverif the chicken broth doesn’t cover your beans. Add salt, pepper and two-thirds of thecooked bacon (or raw bacon). ( I hold back a little bacon to sprinkle on the top.)Cover with the lid and bring to a boil; reduce heat and simmer about 30 minutes or untilthe beans are as tender as you like them. Sprinkle with reserved cooked bacon beforeserving.
Set oven to 425ºF. “String” the beans if necessary: Break off the stem end and take with it any string that wants to tear off. Cut large beans into 1-2″ pieces, leave small beans whole.
Toss all ingredients together in a medium baking dish (8×11 or so). Roast for 15 minutes, stir. Roast an additional 15-20 minutes until the beans are beginning to brown in spots and the tomatoes are broken down.
Serve hot or room temperature, on its own with bread or pasta as a vegetarian meal, or as a side dish with anything.
"* (can substitute quail, dove, chicken, rabbit, or pork) Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips. Posted by Pamela Newton (VKBB14A) who said it came from the Phoenix Gazette by Dale Keyrouse."
1 1/2 pounds pole beans (string beans can be substituted), stem end snapped off
4 cloves garlic, thinly sliced
1 tablespoon unsalted butter
Salt and pepper
1. Bring a large pot of salted water to a boil. Blanch beans for 4 to 5 minutes until they are still bright green but slightly tender. Don’t over cook as you’ll want them to still be a little crunchy.
2. Prepare an ice bath in a large bowl. Drain beans and place in ice bath to stop them from cooking. When completely cooled, remove beans from water and drain well. If you’re preparing them ahead of time, cover and refrigerate until ready to serve.
3. Melt butter in a large skillet over medium high heat. Transfer garlic to skillet and cook for 30 to 45 seconds. Transfer beans to skillet and toss with tongs. Continue tossing until beans are warmed through. Season with salt and pepper to taste. Serve immediately