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Southern Green Beans




Source of Recipe


My own


Recipe Introduction


Jessica asked me to make a section of my “Fixed Up” dishes – convenience foods that I add this and that to that have become family favorites. Many of these “recipes” are really just a list of ingredients that need to be added “to taste”. All of the amounts in this recipe are approximate. There are two ways of flavoring these beans – if you have some REALLY good bacon grease you can do it one way. If you do not have the bacon grease, you will need to use smoke ham hocks or side meat. The second way takes a bit longer. We like either the Italian cut green beans or the regular cut green beans, but for a short cut, they do need to be canned.


List of Ingredients




BACON GREASE METHOD:
Large can (about 39 oz.) or 4-14.5 oz. can green beans - undrained
About 4 T. good, smoky, strong bacon grease
2 T. + more, to taste brown sugar
A good amount of freshly ground black pepper
You may need a little salt or even none depending on your bacon grease

NO BACON GREASE METHOD:
Large can (about 39 oz.) or 4-14.5 oz. can green beans - undrained
A ham hock, or a few strips of good, smoky side meat
2 T. + more, to taste brown sugar
A good amount of freshly ground black pepper
You may need a little salt or even none depending on your pork


Recipe



BACON GREASE METHOD:
Dump the beans, along with the liquid in the can into a saucepan with a little room to spare, add enough water so that the beans are covered. Bring to a boil over medium-high heat and add the grease, brown sugar, and pepper. Let boil (topping up the liquid with water, as needed) for about an hour to an hour and a half, stirring often. These are a bit sweet due to the brown sugar and you don’t want them to stick – burned beans are horrible and you cannot save them once they’ve charred. Test them periodically to see if they are the texture and taste that you want. You may have to add more grease, brown sugar, or pepper. You want the beans to be soft and yielding, but not total mush.

NO BACON GREASE METHOD:
Use a saucepan big enough for all your beans, your pork, enough liquid to cover all. If you are using side meat, gently fry it in the bottom of your pan until the fat is rendered. Half fill the pan with water. If you are using a smoked hock, just place the hock in the pan and then half fill with water. Bring to a boil and let boil, covered, for about 45 minutes to an hour (longer for the hock). Add the beans, with the liquid in the cans and enough water so that the beans are covered. Bring to a boil over medium-high heat and add the grease, brown sugar, and pepper. Let boil (topping up the liquid with water, as needed) for about an hour to an hour and a half, stirring often. These are a bit sweet due to the brown sugar and you don’t want them to stick – burned beans are horrible and you cannot save them once they’ve charred. Test them periodically to see if they are the texture and taste that you want. You may have to add more grease, brown sugar, or pepper. You want the beans to be soft and yielding, but not total mush.