Southern Style Fresh Pole Beans Recipes

KENTUCKY WONDER BEANS

Steps:

• Pour about 1 inch of water into a saucepan; add green beans, bacon, garlic, olive oil, sea salt, and pepper. Bring the water to a boil, reduce heat to medium, and place a cover on the saucepan. Cook beans until tender, 7 to 10 minutes.

POLE BEANS AND NEW POTATOES

Steps:

• String the beans.
• Peel the potatoes or cut them in half.
• Put the beans in the bottom of a heavy saucepan.
• Add the potatoes, ham hock, and water.
• Simmer, covered, until the potatoes are done, about 30 to 45 minutes.

KENTUCKY POLE BEANS AND POTATOES

Steps:

• Note: The recipe called for a 1-inch chunk of streak-o-lean (lean salt pork), but the website doesn't recognize. You can use streak-o-lean if you can find it, ham hock, pork belly, or bacon.
• Pinch off the ends of the beans, and if necessary, remove any strings. Snap the beans into 1-1/2 inch pieces, rinse well in a colander and transfer to a large pot.
• Add the cooking meat, salt and pepper and enough water to cover by 1 inch. Bring to a boil, reduce heat to low, cover, and simmer the beans slowly until tender but still slightly firm, about 1 hour.
• Meanwhile, rinse the potatoes to remove any grit, cut away a strip of peel around the center of each with a vegetable peeler.
• Add the potatoes to the beans, stir and continue to simmer until tender, about 30 minutes, adding more water if needed.
• Drain and serve hot in a large bowl.

HOME COOKED POLE BEANS

Steps:

• 1. Wash beans; trim stem ends. Snap beans in half, and set aside.
• 2. Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in pan. Crumble bacon, and set aside.
• 3. Add water and remaining 3 ingredients to saucepan; bring to a boil over high heat. Add beans; cover, reduce heat to medium, and cook 15 minutes or to desired doneness. Sprinkle with crumbled bacon. Serve with slotted spoon. 6-8 servings

GRANNY'S POLE BEANS

Steps:

• Cut the beans into 1 inch pieces and place in a dutch oven. Add the onion, garlic, salt, red pepper flakes, bay leaf, and enough chicken stock to generously cover. Cover the pot and bring the beans to a boil. Turn the heat to low and simmer, covered, until a knife goes straight through the beans, about 30 minutes. The beans should be very tender but not mushy.
• Turn off the heat and add in the vinegar. Taste and add salt if needed. Uncover and let the beans cool to room temperature in their liquid. Be sure to cook the beans at least 2 hours in advance of serving. The cooling time allows to flavors to come together. Skim off fat and reheat before serving.