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Thanksgiving: Slow-Cooked Green Beans

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"Those thinking of frying a turkey for the holiday, or of steering the meal in any southward direction, should consider this simple, delicious take on a staple of the Southern cafeteria circuit: slow-simmered green beans in a smoky turkey stock. Save that liquor when you are done cooking the beans. It will enliven whatever soup or pot of beans you add it to in future."

List of Ingredients

â—¦ 4 tablespoons unsalted butter or bacon fat
â—¦ 1 large Spanish onion, peeled and chopped
â—¦ 2 pounds fresh green beans, tailed and topped
â—¦ 1 smoked turkey neck or leg or wing
â—¦ Kosher salt and freshly ground black pepper to taste


Recipe

Put butter in a large, heavy pot over medium-high heat and allow it to melt. When it foams, add onion and cook, stirring frequently, until it softens and begins to go slack.

Add green beans, smoked turkey, a sprinkle of salt, and a grind or two of pepper, and cover with water—approximately 5 cups. Turn heat to high and bring pot to a boil.

Reduce heat and allow pot to simmer, stirring occasionally, until beans are very tender and dense, 50 to 60 minutes. Strain beans, retaining liquor for another use, and discard turkey part.

Serve beans.