I don't know when this happened, but recently I began liking my green beans more "cooked" than crisp...maybe it's the cold weather or maybe it's my age...but I truly am enjoying them more with a longer cook. This side dish for two or three pairs them with bacon. Double or triple everything up if you need to serve more.
2 strips diced bacon
1 Tbl butter
1 diced shallot (a large one)
1 large clove garlic, minced
12 ounces fresh or frozen green beans(thawed) and cut if very long
1/2 cup water plus more if needed
Salt and pepper to taste
In a medium pan saute the bacon in the butter until the bacon just starts to crisp. Add the shallot and garlic and saute until they soften.
Add the green beans and water, bring up to a simmer and simmer, partially covered for 20 to 30 minutes. Add more water if necessary. The beans are soft and may need some salt and pepper to taste.
You're making Mozelle proud!! She would tell you to try using and I quote "a little Hog's Jawl in place of the bacon"!
ReplyDeleteMy local Kroger actually carries Hog Jowl and I've used it before. Will have to pick some up for the freezer. YAY Mrs. Ledbetter!!
ReplyDeleteMy hubby likes 'em "more cooked," too :) We have an ongoing debate about crunchy vs. soft green beans. I'm heading out of town on a girls weekend soon, so I'll print this recipe and leave it for him. If he wants soft green beans, he can make them while I'm gone :)
ReplyDeleteEnjoy your weekend away and report back on the beans if your hubby makes them!
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