Fresh From Farm Southern Green Beans Recipes

SOUTHERN GREEN BEANS RECIPE

Steps:

• Pour green beans into a colander to remove any liquid from jar or can.
• Rinse lightly with cool running water, let drain.
• Slice the pork side meat into ½ thick slices.
• Place pork in a sauce pot over medium heat.
• Cook meat until the fat sections appear translucent in color. Remove the meat if desired but leave the rendered fat in the pot to season the beans as they cook.
• Add 2 cups of warm water.
• Add the drained green beans. Add more water if needed to reach about 1 inch over top of beans.
• Add Sugar
• Add Black Pepper
• Add Salt
• Stir well and bring to a low boil. Cover pot, REDUCE heat to medium-low, simmer 30-45 minutes or until done.
• Taste a bean or two to see if they are cooked to your desired tenderness. Add more salt if needed, or more water if needed to finish cooking the beans to your taste preference.
• Remove from heat when done, cover until ready to serve.
• Serve warm and Enjoy.

SOUTHERN GREEN BEANS

Steps:

• Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
• Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

SOUTHERN-STYLE GREEN BEANS RECIPE

Steps:

• Remove the strings from the beans, and cut the beans into 2-inch pieces. Wash the beans thoroughly.
• Place the ham hock and 5 cups water in a Dutch oven; bring to a boil. Reduce heat, and simmer 1 hour. Add the beans, salt, and pepper; cook, stirring occasionally, 30 minutes or until tender.

SOUTHERN GREEN BEANS

Steps:

• Place a large nonstick skillet over medium heat. Pour in the vegetable oil. Spread the ham in the skillet in a thin layer. Cook, stirring occasionally, until it turns brown and crispy. Remove half of the ham shards from the skillet and place on a paper-towel lined plate. Leave the remaining ham and any fat that has rendered in the skillet.
• Add the green beans, chicken stock, pepper and salt to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the stock reduces and darkens in color and the beans are soft but hold their shape, about 30 minutes. Pour into a serving platter and sprinkle with the reserved crispy ham.

THE BEST SOUTHERN GREEN BEANS

Steps:

• Put green beans in pot- if canned add juices, if frozen add water enough to see but not cover beans- cook on medium heat.
• Fry bacon until cooked but not too crisp- drain on paper towel.
• Cut onion in large (thick) slices and break rings apart in to beans.
• Crumble or rip bacon apart add to beans.
• Add spices to taste.
• Let cook for a few hours on low heat.
• If want to serve sooner- turn heat up and cook until water boils down.
• OR can put in crockpot on low all day long and let simmer.

QUICK SOUTHERN-STYLE GREEN BEANS

Steps:

• Place green beans in a small saucepan. Add country ham or bacon.
• Warm over low heat, about 15 minutes. (The beans will be warm before then but the extra time allows them to absorb the flavor of the ham.).

RANCH GREEN BEANS

Steps:

• Place green beans in a Dutch oven; add water to cover. Bring to a boil. Cook, uncovered, 3-4 minutes or just until tender. Drain. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer., In a small bowl, whisk flour and 2 tablespoons milk until smooth. , Whisk in remaining milk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook and stir for 2 minutes. Stir in salad dressing mix and pepper. Add beans; heat through. Transfer to a serving bowl; sprinkle with bread crumbs.,

SOUTHERN GREEN BEANS

Steps:

• Place ham, onion, and dried pepper, if using, in a medium saucepan; add the water. Bring to a boil over medium-high heat, and reduce to a gentle simmer; cover, and cook 2 hours.
• Using a slotted spoon or spatula, transfer ham and onion to a plate, and set aside; discard dried pepper. Return liquid to a boil over medium-high heat; cook, stirring occasionally, until liquid is reduced to 2 cups, about 45 minutes.
• Meanwhile, shred any meat from the ham hock with a fork, and return to saucepan. Add sugar, stirring until dissolved. Reduce heat to medium; add green beans, and simmer, stirring occasionally, until beans are cooked through and most of the liquid has evaporated, about 8 minutes. Remove from heat, and season with salt and black pepper. Transfer to a serving dish. Serve hot.