Green beans are such a simple thing. They come in a can and we dump them in a pan with butter and call it good. I have noticed that restaurants have started to par cook them on the grill, too. I think those are just plain nasty. Granted, they are probably better nutritionally than this old recipe, but they don’t even compare to the taste of this timeless recipe in the comfort food category.
Do NOT use canned beans for this unless you canned the beans yourself. If you cannot find fresh beans, a two pound bag of frozen green beans works well, too.
2 lbs fresh or frozen green beans
4 slices of raw bacon
1 medium onion, chopped
4 T. Butter
1/2 to a full teaspoon of salt
lots of fresh ground pepper
First, put the bacon on the bottom of the pan or your crock pot. Leave it in strips, because it’s easier to remove it later.
Add about two cups of water, the green beans , onions, salt and pepper. Slow cook for at least an hour. CAREFULLY stir them if needed. If you over stir, then they start getting mushy. These can cook on low in a crock pot for hours. They have to slow cook in order to get the right flavor. Just before serving, add the butter and remove the bacon. You can crumble some fried bacon as a garnish.
*If you really want to go that extra mile for that down home taste, add about 1/4 cup of lard at the beginning.
Instead of bacon use chunks of leftover ham and add 2 or 3 potatoes. If you add a little chicken broth, it makes a good bean soup.
I don’t make these very often precisely because they are loaded with fat. It’s something we eat only on special occasions. But both are super good.