Ednas Green Beans Recipes

EDNA'S GREENS

Steps:

• Remove and discard stems and discolored spots from greens.
• Wash greens thoroughly; drain and cut greens into strips.
• Set aside.
• Slice salt pork at 1/4-inch intervals, cutting to, but not through, the skin.
• Combine salt pork, water, and pepper in a large Dutch oven; bring mixture to a boil.
• Cover, reduce heat, and simmer 1 hour.
• Add greens, and cook, uncovered, 17 minutes or until tender.
• Serve with a slotted spoon.

EDNA JONES'S MEAT AND BEAN CHILI

Steps:

• Start by browning the ground beef in a large pot. Get two big yellow onions that could make the neighborhood cry. Quarter the onions and then slice them about 1/3 of an inch thick. (I like the onion pieces big so that they don't disappear in the chili.) When the meat is mostly browned, add the onions and cook until the meat is browned and the onions start to soften.
• Drain the liquid from all of the beans and add them in. Add crushed tomato, tomato paste and spices. Simmer on low (covered) for about an hour, stirring frequently. Uncover the chili and taste for seasoning. Add cayenne pepper and Durkee Red Hot sauce to taste. Cook uncovered for another hour until it starts to thicken. Don't forget to stir frequently.
• Serve in generous bowls with shredded cheddar on top and an ice-cold beer on the side.

12 GREEN BEAN RECIPES: SAUTEED, ROASTED & MORE!

Steps:

• Trim the green beans. Mince the shallot.
• Place the beans in a large skillet and add 1/3 cup water. Heat over medium-high heat. Once the water starts boiling, cover the skillet and boil the beans for 4 minutes. Then uncover and cook until the water is fully evaporated, about 1 minute or os.
• Once all the water has cooked out, add the olive oil or butter, minced shallot and kosher salt (take care because any additional moisture can cause the beans to momentarily spit). Sauté for 2 minutes more until tender, stirring frequently.
• Turn off the heat and remove the beans to a bowl. Stir in the lemon juice and if using, top with grated lemon zest. Taste, then add plenty of fresh ground pepper and a few additional pinches of kosher salt. Eat immediately. Leftovers store 2 to 3 days refrigerated: though the bright green color is lost, they still taste delicious.

GREEN BEANS IN PORK STOCK

Steps:

• Bring ham hock and water to a boil with 2 1/2 teaspoons salt and 1 teaspoon pepper in a medium pot. Add green beans and cook, uncovered, until very soft, about 1 hour.
• Transfer ham hock to a cutting board and discard skin, then finely chop meat, discarding bone.
• Reserve 1 cup cooking liquid. Drain beans, then toss with ham and reserved cooking liquid. Season with salt and pepper.