This is definitely not a West Coast recipe. Forget the blanching and quick cool for crunchy green beans. These are the beans we had on our recent trip to Savannah, soft almost mushy beans that explode with flavor.
- 4 slices bacon, diced
- 2 pounds green beans ends snapped off and longer beans snapped in half
- 3 cups water
- 1 bay leaf
- 1 teaspoon Calaveras Barrel Blend, aka seasoning salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder or
- 1/2 teaspoon toasted, minced onion
- 1/4 teaspoon red pepper flakes
- 1 tablespoon butter
- Add green beans to pot along with all remaining ingredients, except butter.
- Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
- Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste. I like lots of black pepper. Sprinkle with bacon and toss to distribute the bacon and butter.
My friend from North Carolina shared that her grandmother would start the beans in the morning and they would simmer all day long!
Save the cooking broth for soups, rice, beans.
Calories and fat may be cut by eliminating butter and using just one or two bacon strips.
I also like to use dried shallots in place of minced onion.
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
- Category: Sides
- Method: easy
- Cuisine: Southern
- Serving Size: 1/2 cup
- Calories: 282
- Sugar: 4.2g
- Sodium: 550mg
- Fat: 18.5g
- Saturated Fat: 6.7g
- Carbohydrates: 20.8gb
- Fiber: 9.4g
- Protein: 11.7g
- Cholesterol: 47mg
Keywords: Green beans