I first had this at a holiday Kempf dinner at Sandee and RE's Kennesaw house when Robert and i were newlyweds. We were late because the engine block had cracked on the freeway, and we were hungry, cold, tired and discouraged. This tasted so good i practically ate it out of the serving bowl and it put the heart right back into me. It also reminded me of the kind of green beans my Dad (O.J. Parker) loved.
Ingredients
Fresh beans; topped and tailed and snapped into short pieces, or big bag of frozen beans, enough to fill a three quart saucepan.
2 or 3 carrots, peeled and sliced either into rounds or match- sticks about the same size as the beans
Approx. 3 slices of bacon or fat back
1 small onion chopped fine
water
salt, pepper to taste
Directions
Cut bacon into 3 inch pieces and fry until the fat is rendered (if using fatback, cut into smaller dice). Add onion and carrots to pan and braise in fat over medium low heat for a few minutes. Add green beans. Pour in water to just below green beans and stir well. Add salt, black pepper and cover. Bring to a boil, then lower heat to a simmer. Cook until beans are soft – pierce easily with a fork - but not mushy, maybe 20 minutes or less.
Great with cornbread.
Ingredients
Fresh beans; topped and tailed and snapped into short pieces, or big bag of frozen beans, enough to fill a three quart saucepan.
2 or 3 carrots, peeled and sliced either into rounds or match- sticks about the same size as the beans
Approx. 3 slices of bacon or fat back
1 small onion chopped fine
water
salt, pepper to taste
Directions
Cut bacon into 3 inch pieces and fry until the fat is rendered (if using fatback, cut into smaller dice). Add onion and carrots to pan and braise in fat over medium low heat for a few minutes. Add green beans. Pour in water to just below green beans and stir well. Add salt, black pepper and cover. Bring to a boil, then lower heat to a simmer. Cook until beans are soft – pierce easily with a fork - but not mushy, maybe 20 minutes or less.
Great with cornbread.