Country Style Green Beans Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Combine bacon, green beans, onion, butter, chicken broth, garlic, salt, and pepper in a saucepan. Cover and simmer on medium heat until beans are tender, 15 to 20 minutes.

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. Drain if necessary.

Steps:

• Melt 1 stick of butter in a heavy 3 quart pan.
• Add onions and cook over low heat for a few minutes but not let the onions get brown.
• Except for the remaining stick of butter and salt add all of the remaining ingredients to the onions.
• Partially cover and bring to a boil and boil for 5 minutes.
• Then lower the heat and cover completley.
• Simmer at least 15 minutes or until green beans are cooked to the tenderness you like.
• Drain off the liquid and remove ham hock.
• Take the skin off the ham hock and cut meat from the bone.
• Return the meat to the beans.
• Add salt and the remaining butter an toss until butter is melted and green beans are coated.

Steps:

• Empty canned green beans with liquid into a large saucepan. Add enough water to just cover beans. Stir in fatback, bouillon, onion powder, garlic powder, seasoned salt, and pepper until well combined; bring to a boil.
• Boil for 10 minutes, then reduce heat to low and simmer for 30 more minutes.

Steps:

• Add the oil in a medium, heavy saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt, pepper, and cayenne. Add the ham hocks, garlic, and beans. Add enough water to almost completely cover the beans. Bring to a boil, reduce the heat and simmer for 2 hours. Remove from the heat and serve with the cooking liquid.

Steps:

• Place the turkey tails and onion into a 4 quart Dutch oven and fill half way full with water. Season with salt, pepper and garlic powder. Bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot. Discard bones and skin.
• Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

Steps:

• Using a large pan, put all the ingredients in the pan.
• Bring to a boil.
• Cook for approximately two and a half hours.
• If needed add more water.
• Make sure the beans are really tender before serving.

Steps:

• Place the ham hock('s) and onion into a 4 quart Dutch oven and fill half way full with water.
• Season water with salt, pepper and garlic powder and bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot.
• Discard bones and skin.
• Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

Steps:

• Fry bacon in pan til done sprinkling both sides as it cooks with coarse ground pepper.
• Drain on paper towels, set aside.
• Add half a stick of butter to bacon grease, (4 Tbl.).
• Add chopped onion and 1 Tbl. balsamic vinegar and cook slowly over low heat for about 20 minutes til soft and sweet.
• Remove from heat.
• In crockpot, put 2 cans (drained) green beans.
• Sprinkle with a little salt and pepper.
• Sprinkle with half the bacon, broken into small pieces.
• Sprinkle with half the cooked onions.
• Sprinkle with half, (1/2 tsp.), dark brown sugar.
• Drizzle with 1-2 Tbl. bacon/butter grease from pan. (Yes, do this.)LOL.
• Drizzle with 1/2 Tbl. balsamic vinegar.
• Repeat everything (*just draining one can, and add the fourth (last) can of green beans with the water from can pouring over evenly.).
• Give all this a VERY gentle fold, folding only 2-3 times. Any more, and your green beans will begin to break up.
• Cut up your 2 Tbl. butter into 8 pieces and dot top.
• Cover and heat over high til hot throughout.
• About 45 minutes.
• You can also do this on the stove, or even in the oven in a casserole dish (covered.).

Steps:

• Grab a good sized pot.
• Set the heat on the stove to medium high.
• Cook the bacon in the pot until brown, but not crunchy (include onion in this step cooked until translucent if desired).
• Add canned beans with juice to pot, making sure to stir the bacon and its juices into liquid.
• Add pepper sauce, salt, and pepper to pot.
• Leave on medium-high heat, uncovered, until beans and liquid come to a slight boil.
• When a boil is achieved, stir, turn the heat down to medium-low and cover (adjust the heat so the beans are just about boiling with the cover on but not boiling out of the pot).
• Cook for 1 hour, stirring every 10-20 minutes.
• Add more spices if desired (take a taste test every now and then).
• For fresh beans, before cooking as directed above, boil beans in enough water to cover + 1 teaspoon salt for 5 minutes (I feel this helps get rid of the strange taste some fresh green beans have).
• Drain.
• Add fresh green beans to recipe as indicated, but add enough water to cover once more.