Quick Southern Style Green Beans Recipes

Steps:

• Put green beans in pot- if canned add juices, if frozen add water enough to see but not cover beans- cook on medium heat.
• Fry bacon until cooked but not too crisp- drain on paper towel.
• Cut onion in large (thick) slices and break rings apart in to beans.
• Crumble or rip bacon apart add to beans.
• Add spices to taste.
• Let cook for a few hours on low heat.
• If want to serve sooner- turn heat up and cook until water boils down.
• OR can put in crockpot on low all day long and let simmer.

Steps:

• Place a large nonstick skillet over medium heat. Pour in the vegetable oil. Spread the ham in the skillet in a thin layer. Cook, stirring occasionally, until it turns brown and crispy. Remove half of the ham shards from the skillet and place on a paper-towel lined plate. Leave the remaining ham and any fat that has rendered in the skillet.
• Add the green beans, chicken stock, pepper and salt to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the stock reduces and darkens in color and the beans are soft but hold their shape, about 30 minutes. Pour into a serving platter and sprinkle with the reserved crispy ham.

Steps:

• Place the bacon in a skillet; cook over medium-high heat, turning occasionally, until evenly browned and crisp. Mix the sugar and green beans into the bacon. Cook over medium-high heat until green beans become become soft and limp and start to caramelize.

Steps:

• Add pancetta and toss for 1-2 minutes.
• Add Libby's® Cut Green Beans Pouches and diced potatoes. Add brown sugar, cayenne, pinch of salt and black pepper.
• Bake for 10 minutes at 350 degrees to ensure the potatoes are cooked all the way through.

Steps:

• Combine the water, ham hock, and lard in a large pot over medium-high heat. Season with seasoning salt, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to medium-low, and add green beans. Simmer covered for about 2 hours.

Steps:

• Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
• Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

Steps:

• Place green beans in a small saucepan. Add country ham or bacon.
• Warm over low heat, about 15 minutes. (The beans will be warm before then but the extra time allows them to absorb the flavor of the ham.).

Steps:

• Place the water in a large pot, and mix in the green beans, ham hock, onion, garlic, and vinegar. Season with salt and pepper. Bring to a boil, and cook 10 minutes.
• Reduce heat to low, and simmer 4 hours. Remove the ham hock, and slice the meat into small pieces. Return meat to the beans, and serve.

Steps:

• Place the bacon, onion, and water into a large saucepan and cook on high until all the water has almost evaporated.
• Watch this very carefully to keep from burning the onions and bacon.
• Add all the green beans to the pan and lower the heat to medium-low.
• Cover the pan and allow to cook for 30 minutes.

Steps:

• Snap the Green Beans and wash.
• Place bacon in the bottom of the pot and let fry until a little crunchy.
• Remove the Bacon and pour the bacon dripping from the pot (leave some drippings in the pot for flavor). Don't scrap the pan because you want the flavor of the bacon and the dripping to season your green beans.
• Place the green beans, and the other ingredients into the pot with the Bacon
• Cook until the green beans are soft. About 1 1/2 hour on low.