Southern-Style Green Beans

Southern-Style Green Beans

I’m always in for a home-cooked southern vegetable. A whole plate of them is best. There’s rarely a time I can resist a veggie plate at a restaurant. Especially if said plate includes Southern-Style Green Beans, slow cooked in a bacon-infused broth until tender and soft.

I know it is fashionable to serve green beans barely cooked so they still have some crunch to them and retain they’re bright green color. Admittingly, the color of Southern-Style Green Beans isn’t nearly as appealing as that of fresh green beans.

But cook green beans low and slow in a broth flavored with bacon, and you’ll go back for seconds and thirds. They’re so good, you’d be content to eat a big plate of green beans for a meal.

Southern-Style Green Beans

During the cooking process, they soak up an amazing amount of flavor from bacon grease, chicken broth, seasoned salt, and garlic powder. I start by cooking some diced bacon in a large pot. I then set the bacon aside, but leave all the grease in the pan. You can leave the bacon in the pot to cook with the beans, but it will get a soggy texture. But the up side is the beans will have even more bacony flavor. In this case, I’ve added the cooked bacon back once I’ve drained the beans, but sometimes I just leave it in the pot for the cooking process.

Many times a ham hock is used instead of bacon, or in addition to bacon. Traditionally, fat back (solid fat from a pig’s back) was a very popular choice for cooking green beans in the South and if you can get your hands on some good fatback, it is amazing. But good fatback is very hard to find these days. Pigs raised for the mass market are bred to be on the lean side and they are pumped full of hormones and antibiotics, which can really build up in a pig’s fat.

You want to cook Southern-Style Green Beans for at least an hour, preferably closer to 2 hours. You want them to get really soft, but not mushy, so that they are melt in your mouth tender. Just before serving, you can mix in a tablespoon or so of butter to give the green beans some a buttery coating.

This is one vegetable no one will complain about eating.

Southern-Style Green Beans

 

Southern-Style Green Beans
 
Green Beans cooked low and slow until soft and tender in a bacon-infused broth.
Recipe type: Side Dish
Serves: 6
Ingredients
  • 4 slices bacon, diced
  • 2 pounds green beans, ends snapped off and longer beans snapped in half
  • 2 cups chicken broth
  • 2 cups water
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon butter, optional
Instructions
  1. Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.
  2. Add green beans to pot along with all remaining ingredients, except butter.
  3. Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
  4. Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste. I like lots of black pepper. Sprinkle with bacon and toss to distribute the bacon and butter.

More Southern Veggies for your vegetable plate

Southern Broccoli Casserole

Jalapeno Creamed Corn

Spring Succotash

Linking up at The Country Cook Weekend Potluck

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35 thoughts on “Southern-Style Green Beans

    1. I don’t really ever cook with frozen green beans so I’m not exactly sure how it would turn out. But I would think it would work fine. You would probably need to shorten the cooking time some or the beans might get mushy. Let me know how it turns out if you try it :)

  1. Do these freeze well? I was given a TON of fresh green beans and I would like to cook them all and then freeze them in bags so they done go bad. I could live off green beans and have never cooked them fresh myself so I am going to give it a go today. Thanks for any help!
    -Jade

    1. I have never frozen them so I really don’t know. I would think they would do okay if you put them in a freezer bag and made sure there was no air in the bag, but they might get a mushy texture.

    2. Great recipe! I don’t know if this would freeze well, probably turn really mushy when thawed. I would blanch the beans quickly, then ice bath and freeze. When thawed, you could use any recipe.

  2. My mother-in-law taught me how to make these – just like yours. They are a go-to main dish for us when money’s a bit tight (and seriously, it’s just delicious even when money isn’t tight!). I absolutely love this dish. Toss in some potatoes and you have a filling dinner!!

  3. I can never resist a veggie plate either especially green beans! These look so incredible Christin! Such a great recipe and fantastic photos!

  4. In most cases, I do like my green beans to have a bit of crunch, HOWEVER, I absolutely in love with southern style green beans, they literally melt in your mouth which I love. I really love when they have a little kick in them, like you have here!

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