Southern Green Beans

June 3, 2012

in SideShow Acts, Sound Bites

I’m addicted to cooking tutorials. Top Chef, Bon Appetite, Food & Wine, Taste of Home, People – if it features a step-by-step tutorial on how to boil water, I’m all over it.

But I’m fairly certain you won’t find today’s recipe in any of them. Sure, Southern cooking is currently the cuisine du jour…but they usually prefer it “al dente.”

True Southerners? Prefer it “Just This Side of Blackened.”

And that includes our green beans.

Don’t believe me? Meet Maggy.

One of the smartest women I know, a graduate from the top public university in the country and one of the top law schools, runner of half-marathons, and a born and bred Southern Girl if ever there was one.

Once upon a time, back before she had more letters after her name than I do before mine, she was a traveling Southern Girl. Every few weeks, she’d get the itch, pack up her Cadillac, and head out of town. Mostly she stayed south of the Mason Dixon line. But every once in a while, she’d befriend some poor soul not fortunate enough to be a native son or daughter of the Confederacy, and they’d kidnap her. Or she’d get lost. I’m not sure which, but those are the only rational explanations for how she ended up in California one night, eating dinner with a pretty adorable young man and his Family.

Now, keep in mind, Maggy is a brilliant woman who knows her way around a kitchen. She was frying up soft crabs back when I was still making Mac&Cheese in the microwave. So she knows a thing or two about how to cook a Southern Green Bean.

There is NO other way to cook them. At least as far as Maggy is concerned…

Which is why, when Maggy got a first taste of the pretty adorable young man’s mother’s fresh, steaming, crisp green beans, she just couldn’t in good conscience let anyone else take a bite.  So she took a deep breath, and, in her most polite voice, suggested that the green beans may have been taken out of the pot a little too early, and should probably go back in. For another hour.

After all, who knows what you could catch from undercooked green beans?

So if you like your green beans….crisp….you may want to stop today’s post here.

I’m fairly certain pretty adorable young man’s mother got her recipe from Bon Apetite.

But if you like them full of flavor, well then, ya’ll can just sit right down and dig in.

Southern Green Beans
Dish: Side Dish
Prep time: 
Cook time: 
Total time: 
  • 4 Strips Bacon
  • Salt & Pepper
  • Green Beans
  • Water
  1. Cover the bottom of a large, preferably cast-iron, pot with strips of bacon.
  2. Cook bacon on low to medium heat, until it is almost cooked through - just this side of raw, definitely no where near crispy. About 10minutes.
  3. Loosen the bacon from bottom of pot, then season with salt and pepper. Do not flip bacon.
  4. Pour in green beans (including juices if using canned).
  5. Add water to pot until it is level with the top of the green beans.
  6. Season with more salt and pepper to taste.
  7. Turn heat to high, and boil for 20-30minutes, until only ¼" of water is left in the bottom.
This is EXCELLENT re-heated. Especially if you're serving it to a Little Man on a hunger strike. By day 5? He won't be able to resist...

Comments on this entry are closed.

Previous post:

Next post: