Green Beans
AuthorCindi MCategorySide DishesDifficultyBeginnerThere is a little more to it than just popping open the can. The best Thanksgiving Side dishes can't be quite THAT simple, right? This 'recipe' was passed on to me from my Aunt.
Add your seasoning meat (the slab) and your can of green beans (undrained, pour the juices from the can in with it!) to a large pot. Fill your empty can with water and keep that handy by the stove.
Fill the pot with enough water to cover the beans.
Add black pepper to taste.
Cook over high heat until much of the water boils off from sight (sorry that's the best way I can describe it!) but not letting the water level fall under the top of the beans. Basically, you're 'cooking them down' at this point.
Reduce heat to medium-low, or simmer if you have TRULY all day.
Add just a splash more water. Continue to do this throughout the day as needed it. You don't want the beans 'soaking' in water, but you also don't want them dry out. Keep the water just at or barely above the beans.
Continue to simmer for 6-8 hours, or more if you'd like. Keep an eye on the water level. Add more pepper if needed. You can stir them a little - try to do so gently - just kind of turning them with a large ladel or wooden spoon.
If you'd like to cut the meat up as it softens, you may. It will begin to fall apart on it's own, so this is not necessary.
That's it, love. Enjoy your amazing green beans, and don't let anyone smack you if you're the mama. And, go ahead and buy some stock in Allen's...
Ingredients
Directions
Add your seasoning meat (the slab) and your can of green beans (undrained, pour the juices from the can in with it!) to a large pot. Fill your empty can with water and keep that handy by the stove.
Fill the pot with enough water to cover the beans.
Add black pepper to taste.
Cook over high heat until much of the water boils off from sight (sorry that's the best way I can describe it!) but not letting the water level fall under the top of the beans. Basically, you're 'cooking them down' at this point.
Reduce heat to medium-low, or simmer if you have TRULY all day.
Add just a splash more water. Continue to do this throughout the day as needed it. You don't want the beans 'soaking' in water, but you also don't want them dry out. Keep the water just at or barely above the beans.
Continue to simmer for 6-8 hours, or more if you'd like. Keep an eye on the water level. Add more pepper if needed. You can stir them a little - try to do so gently - just kind of turning them with a large ladel or wooden spoon.
If you'd like to cut the meat up as it softens, you may. It will begin to fall apart on it's own, so this is not necessary.
That's it, love. Enjoy your amazing green beans, and don't let anyone smack you if you're the mama. And, go ahead and buy some stock in Allen's...
