Once you try them you’ll know the name of these green beans is deceiving. They aren’t really cooked to death. More like cooked to life. My green-eyed Irish guy and vegetables are not friends. He will grudgingly eat green beans, hiding them in the main course. Not these. He ate all of them before he ate his au gratin potatoes and ham. He even said they were the best he’d ever had and asked why he didn’t try them before. I’m trying to pull him to the green side. The resistance is great within this one. They’re super simple to make and only 5 ingredients including a secret ingredient. That secret is…bacon grease. Remember I always tell you to save that bacon grease and the brown bits in the bottom of the pan when you’re finished frying bacon. It is a flavor enhancer extraordinaire. Put that brown gold into a closed container and store it in the fridge. You won’t regret it. If you’d like you can also throw a ham hock or ham bone into the beans for flavor. Before serving, pull the meat from the bone and stir in.
“Cooked to death” green beans
1 lb. fresh green beans
2 Tablespoons bacon grease (with brown bits in it)
2 Tablespoons finely diced onion
1 teaspoon kosher salt
1 teaspoon black pepper
1/2-3/4 cup water
Wash the beans thoroughly. Cut off the ends. Cut or snap into bite sized pieces. Set aside. Heat the bacon grease in a medium sized pan on medium heat until hot. Add the onion and sauté for 2 minutes until translucent. Add the green beans. Cook and stir for 3-4 minutes. Add salt, pepper and water. Bring to a boil. Cover and reduce heat to low. Simmer covered for 45 minutes, stirring occasionally. Add more water if necessary. Taste to see if you need to adjust the salt and pepper. Enjoy!
Wishing you love, laughter and cake,