Green Beans Recipe
May 18, 2009
You will be surprised at how simple this green beans recipe is. But these are not your average green beans. The secret is in the cooking time. The beans are cooked until they are very tender and a dark green color.
When cooked this way these beans will not...and should not...be crunchy and brightly colored like canned beans (ugggh).
Served with fried chicken and collard greens this just might be the star of any meal.
Southern Green Beans
2 hours 15 min
Yield: 6 servings
- 6 cups fresh, snapped green beans (Should not be cooked whole! Should be fresh, not canned.)
- 1 tablespoon salt (to taste)
- 1/2 teaspoon black pepper
- 1 slice bacon or ham hock
- 1 medium size onion
- 1 tsp garlic powder
1. Place the snapped beans in a Large pot. Cover beans with at least 2-4 inches water (over top of beans).
2. Place all other ingredients in the pot (slice onion in half)
3. Place pot on medium heat and bring to a slow boil.
4. Cook the beans until they are very tender and have a dark green color. When cooked properly they will NOT be bright green or crunchy. This should take about 1+ hours.
5. Monitor the water in the pot very closely. You want to boil the water down to about 1/2 cup or so, BUT DO NOT ALLOW ALL THE WATER TO BOIL AWAY! The beans will burn very quickly if dry and just a few burnt beans in the bottom of the pot will affect the flavor of all the beans. You will need to throw them away and start over.
6. When the beans are a dark green color and very tender, taste and add salt/pepper as needed.