Fresh snapped green beans

Fresh greens beans cooked low and slow with just a bit of smokey bacon bring back great memories of family suppers. These “southern style” green beans are a tradition in many homes and are always at covered dish suppers and church picnics.

I must admit, this is not how I cook green beans most of the time. I tend to roast or sautee them because my family likes them a little bit crispy. I’m somewhat impatient thus the reason for my faster cooking methods!

Having said all that, there are times you need to head back to your roots. This recipe starts out with a layer of bacon flavor that’s the foundation for a great pot of beans. After that, all you do is add is a little vegetable stock, some seasoning and then…you just have to wait a bit.

You’ll Need:

2 lbs fresh green beans (snapped and washed)
1 tsp minced garlic
1/2 small chopped onion
Cajun seasoning
Fresh cracked pepper
4 slices Bacon (fried crispy)
Chicken broth

How to:

Fry 4 slices of bacon on medium high heat until really crispy then remove from the pan……drain the pan leaving in about 2 teaspoons of the bacon fat and toss in the onion. Sautee for a couple of minutes then add the minced garlic. Stir and pour in about a cup and a half of chicken broth. Add the green beans, bacon, cajun seasoning and cracked pepper to taste. Turn heat to medium, cover and cook for 20 minutes.

Enjoy !!!