![]() Wash, drain, and snap ends off fresh green beans.After all, my momma never used red pepper! How to make Southern Style Green Beans But if you don’t like that spice, this can totally be omitted. I also add some red pepper that gives them a little extra kick. Cooked until soft, infused with bacon, salty with a peppery note. ![]() These are a traditional Southern Style Green Bean. There is much talk about how people like their green beans! Crisp, crunchy, soft, cooked to death, or just in the middle! They can get quite passionate over these little fellas! Personally, I like them cooked all kinds of ways, but this is one of my favorites. Well I know there are a thousand ways, like my Instant Pot Garlic Butter Green Beans (they are bacon free), but for these beans they just have to have bacon. It’s either ham hocks, butter, or some type of pork! I grew up cooking green beans with bacon! I mean really is there any other way? They most always are cooked with some type of fat. Have a wooden spoon handy to protect your fair share.Home cooked vegetables are a staple in the south. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Add the chicken broth, chopped red pepper, salt, and black pepper. Then add green beans and cook for a minute until beans turn bright green. Add garlic and onions and cook for a minute. Melt bacon grease in a skillet over medium low heat. Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. These green beans are good, folks! They’re really that good.ġ lb green beans 1 cup chopped onion 2 cloves garlic 1/2 cup chopped red bell pepper 2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil) 1 cup chicken broth 1/2 to 1 teaspoon kosher salt (can substitute regular table salt use 1/4 to 1/2 teaspoon) Ground black pepper Toss in the seared green beans, shaoxing wine, soy sauce, sugar, and sesame oil. Add the sui mi ya cai (), and stir everything together. Add the garlic and dried red chili peppers, and stir for 30 seconds. Hey, I wouldn’t have gotten my fair share otherwise. Heat the oil in your wok over medium high heat and brown the pork. Then I grabbed a wooden spoon and began rapping knuckles. They gathered around the platter one by one and soon it was a mass of kid fingers, grabbing individual green beans as if their lives depended on it. Here was a surprising development: our kids-all seven of the little punk whippersnappers-loved them. Just go to the store, grab a big, sweaty handful, and put them into a bag. You’ll need a bunch of fresh green beans. ![]() I want her hands to be mine, and I’m trying to figure out how I can make that happen. My homegirl Hyacinth make these with me last week, so you’ll be seeing her petite, lovely hands in the photos. To me, that brings out the natural culinary beauty of a green bean much more than allowing it to become soggy in a bunch of liquid. I love preparing the crisp little babies in a skillet with delicious ingredients, allowing them to cook down and become both colorful and slightly caramelized. I love fresh green beans-also known as “string beans” or “snap beans”-and while they’re totally versatile, it’s sometimes hard to know what to do with them beyond just cooking them in a pot of water. It’s green bean season, which means either your garden is bursting with them or your local grocery store has piles and piles of them for you to grab at will. But I just had to release the sounds and emotions I felt when I first tasted these deliciously simple green beans. Okay, I have to get something off my chest.
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