![]() ![]() It's an old fashioned and delicious way to enjoy fresh green beans and is truly southern style.įresh green beans, slow stewed in the Southern way with cubed or sliced salt pork or fatback. You only want a very low bubble on them that allows them to barely simmer for a long time - at least an hour, an hour and a half, even better. Some folks think these are "stewed to death" green beans because of the long cooking time, since fresh green beans literally cook in a very short time really. Taste them first, then add other seasonings as you like. ![]() Once they are done, I like to stir in a tablespoon of bacon fat or butter to add just a little extra richness. I don't even add onion to these, because, as much as I love and use onion, I want the pure flavor of the beans and fatback to be predominate and not the onion. Fresh green beans, snapped and cooked in the old-fashioned way - a low and slow simmer in water, with a little fatback or salt pork and pepper is all there is to it. I love them.īut when I have the time, this is the way that I love them the most. Doesn't matter whether the beans are fresh, frozen or canned - I use the same method for them all, and each of those elements add so much depth and flavor to green beans. Old Fashioned Slow Stewed Southern Green Beans I make my speedier version of green beans the same way most of the time - a little bacon, a little onion and a little chicken broth or plain water. Fresh green beans, slow stewed in the Southern way with cubed or sliced fatback, salt pork or bacon and shown here with potatoes.
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