Sometimes I think I could be a vegetarian. And then I remember how much I love fried chicken and onion sausage and ribeyes and I’m cured of that delusion. But sometimes, though, seriously, I’m totally content with a big ole plate of vegetables.
Slow-cooked, Southern-style green beans are one of the vegetables that could call me to the vegetarian altar. I could seriously eat a quart of them. And serve them with a few wedges of skillet cornbread too?? Y’all wouldn't hear from me for hours. I’d just be sitting in the corner somewhere eating my green beans and cornbread hoping nobody else wanted any.
And don’t get me wrong, I like green beans cooked in more delicate ways where they’re only slightly cooked and served al dente too. I just like them like this better.
Southern Style Green Beans
2 pounds fresh green beans
1 medium onion, diced
3 tablespoons bacon drippings*
1 cup chicken broth (water will work fine too)
1 teaspoon salt
Rinse beans in cold water. Snap the ends off the beans then snap each bean into 2-inch pieces. Set aside.
Heat bacon drippings in a large skillet over medium-high heat (feel free to just chop up some bacon and cook it down a little with the onions rather than just using the drippings). Add onion and sauté for 2-3 minutes. Add beans and continue sautéing for an additional 5 minutes or until onions are translucent.
Add beans and onions to a medium-sized saucepan. Add chicken broth and salt, stir to combine, then cover and cook over medium-low heat for one hour, stirring occasionally.
*Substitute vegetable or olive oil for bacon drippings if necessary then ask the Lord for forgiveness for throwing away your bacon grease.