Sunday, April 11, 2010

Quick Fix Southern Style Green Beans

Unlike the slower, long stewed version of southern green bean preparation, this method is a quick fix version, using onion and bacon for seasoning, and fitting for fresh, frozen and even canned green beans. Add in some chunks of new or small red potatoes for a change.

Quick Fix Southern Style Green Beans

Southern style green beans, whether made alone with sauteed onion and bacon, or with the addition of potatoes, are a well loved side dish in this part of the country.

When fresh green beans are at peak in my garden, or in season and available in abundance at the grocery store, those are what I prefer to cook. When I run out of those, or when it's off season, frozen or canned green beans are a perfectly acceptable substitute.

Hands down, my number one favorite way to enjoy fresh green beans is the old fashioned slow stewed way. Oh my goodness, just the aroma of those stewing on the stove will bring you right back to grandma's kitchen! I put them on the stove and very often just let them stew down on low for hours.

Fresh green beans cooked down with bacon and onion and served with a side of potatoes instead.
When we don't quite have enough time for that, this shortcut version makes a wonderful stand-in. I love green beans and on occasion I even just lightly steam them, tossing with just a bit of butter, salt and pepper. We really enjoy them made this way for most weeknight meals - not only with fresh, but with frozen and canned too.

While they are good with potatoes added, you may also omit them of course, which is actually the way that I cook them most often, especially when serving potatoes or another starch on the side. Amounts given in the recipe are just estimates - use more or less bacon and onion according to your taste. Here's how to make them.

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Recipe: Quick Fix Southern Style Green Beans

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings

  • 5 slices bacon
  • 1/2 cup coarsely chopped onion
  • 1 pound (about 4 cups) fresh, frozen or canned (drained) cut green beans
  • 4 to 6 tiny new or 3 small red potatoes, cut into chunks, optional
  • Chicken stock or broth, to cover
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 tablespoon butter, melted

Using kitchen shears, cut up the bacon directly into a large saucepan and cook over medium high heat until it begins to brown. Remove one tablespoon of bacon and set aside. Add the onion to the pot and cook until softened, stirring occasionally.

If using fresh or frozen beans, saute them in the cooked bacon and onion for a bit first. Cut away a strip around the center of the new potatoes or if using small red potatoes, cut them into a medium chunks; add to the beans. Pour over enough chicken broth to cover beans, bring to a boil, reduce heat to medium, cover, and let them simmer for about 15 to 20 minutes, or until potatoes and beans are tender. Taste and add salt and pepper as needed.

Transfer beans to serving bowl and sprinkle with reserved bacon. Drizzle butter all over the top and serve.

Cook's Notes: May substitute canned whole white potatoes or also excellent with the potatoes omitted. If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside. May also substitute 2 cans of cut green beans, reserving the liquid. If using canned beans, add the beans with their liquid, to the cooked bacon and onion. Add the potatoes and enough chicken broth to cover. Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender. Amounts given are just estimates - use more or less according to your own taste. Also good with ham or andouille sausage.


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©Deep South Dish
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Posted by on April 11, 2010

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