So far our 4th of July menu consists of BBQ Chicken (or another meat of your choice), cole slaw, pickled cucumbers, and homemade peach ice cream. Of course, we need to fill in a few more side dishes. One dish that we like to make in abundance to warm up for several days is green beans. I’m not too picky about what type of green beans I buy as long as they are fresh and don’t have rusty spots on them.
I must admit that I like “real southern” green beans which mean they are flavored with pork and cooked for 7 hours. After rinsing and snapping the beans into smaller pieces, we put them in a large pan to boil. We start with a can of chicken broth and then add enough water to cover the beans. Bring to a low boil and keep the low boil constant. You will need to add water as the level of the liquid decreases; otherwise the beans will burn up.
After 3 hours, add some bacon strips cooked half way through or a chunk of country ham for extra flavor. Add salt near the end. When the beans begin to feel soft (but not mushy), take remove from heat and serve. If you aren’t serving until the next day, simply keep covered and cool to room temperature before refrigerating.
When ready to serve, reheat and you are good to go.
"Duke's Delight Green Beans" creates a slow-cooked old-fashioned recipe from My Mama Made That
A Savory Place raises the “green bean bar” with quick and easy "Haricots Verts with Radishes," two favorite spring veggies with a warm Dijon vinaigrette.
A Thyme to Entertain combines "Green Beans with Roquefort and Walnuts" with a crumble of bacon for your next event.
Herbal Cookery bakes fresh green beans with an herbed Parmesan-Panko topping.
Dallas Dish presents a trio green bean recipes: a "Traditional Green Beans" which elevates a favorite with bacon, goat cheese, and dried cranberries, Summery "Green Beans and Tomatoes in White Wine, and "Sesame Long Beans" with a Chinese flair.
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