This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking."
-Clarence Clemons, Musician
You can cook these as long as you want. True southern beans are cooked to heck and gone and I do love them that way.
Green beans were one of the fresh veggies that I got to work with as a kid. In the summer in Atlanta, GA, we would sit on the porch, snap the tips and peel the string. I always knew them as snap beans or string beans. And then my mom cooked these until they were soft, seasoning with a couple of strips of bacon and some diced onion.
I like southern style beans but not as much as when they are cooked only for a few minutes. This is the way I cook them now - just long enough for them to be tender but not long enough to lose any of their bright green color.
Servings = 4 | Serving size =about 1 1/2 cups beans
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers (even cold).
|2||slices bacon (diced)|
|1 small||onion (diced)|
|1 lb||green beans (trimmed and cut into 1 1/2 inch pieces)|
|fresh ground black pepper (to taste)|
Place a large sauce pan over high heat. Add the diced bacon and cook, stirring, frequently for about 5 minutes. Reduce the heat if needed so that the bacon doesn't burn.
Add the onions and cook for about 2 minutes.
Add the green beans, sugar, salt, and pepper. Stir and cover.
Reduce the heat to medium low and cook for about 30 minutes, stirring occasionally. Serve.
Serving size = about 1 1/2 cups beans
Servings = 4
Amount Per Serving
|Calories 115||Calories from Fat 62|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 4g||17%|
|Vitamin A 16%||Vitamin C 33%|
|Calcium 5%||Iron 7%|
|Vitamin K 16 mcg||Potassium 301 mg|
|Magnesium 32 mg|