Southern Green Beans
Southern green bean recipes differ from cook to cook – often in the same family. For example, if my grandmother or mom had known I’d one day grow up to put chicken broth in my green beans, they’d have passed out Old-Hollywood-style.
But, what can I say? Years ago, when I saw how much FLAVOR adding chicken broth to rice created, I began experimenting and, lo and behold, it adds a beautiful flavor to almost anything.
Including green beans.
Naturally, if you want to go with all water (as opposed to half water/half broth), go for it. They’re your beans, after all…. but, trust me, the chicken broth is extraordinary in these beans.
I love to add a little dash of red pepper flakes toward the end – if you go easy, the heat is barely noticeable. It adds a new level of flavor without setting your tongue on fire. I’ve never tried this recipe with canned beans, so I have no idea how they’d turn out. Buying fresh takes a little more time (since they don’t snip or snap themselves), but it is SO worth it.
Ingredients
- 2 lbs green beans (ends snipped and snapped in half)
- 5 slices bacon, diced
- 2 cups water
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tstp black pepper
- 1/4 tsp seasoned salt
- 1/2 tsp garlic powder
- 1/8 tsp onion powder
- (optional) a few shakes of red pepper flakes
Instructions
- Fry the bacon until crisp.
- Remove the bacon (but keep it!) from the pan, reserving the grease.
- Add the rest of the ingredients to the bacon grease.
- Bring to a boil.
- Reduce the heat to medium-low and simmer for 2 hours, stirring occasionally.
- When ready to serve, crumble half the bacon on top and gently stir. Place the rest of the bacon on top - you know, for a picture-worthy display!
Bacon Sets Everything Right!
