Southern Style Green Beans should be labeled as: Addictive, Flavorful bundles of pure blessedness! May seem over the top a bit, but its so true. Leave it to us to take something as healthy as a green bean and turn it into something, well, not as healthy! But hey, it’s still better than eating a pound of chocolate… so there’s that.
Growing up in the South we had green beans at least 3 times a week. No kidding! I spent many hours of my childhood snapping beans on the porch with granny. These are some of my best memories. They were almost always fresh from one garden or another and they were always made just like this. I have never forgotten how she made her beans. I do cook them in other ways, but I made these for Easter Dinner today and the only way to have them for Easter is to have them like hers.
Now, I used canned green beans … no hate mail please, send me kitties pics, they make me smile ….I am a huge supporter of canned veggies and I make that no secret. Granny also used canned beans when fresh were not handy and they are just as good…well they are good.
You will need:
4 cans of low sodium green beans, drained and rinsed
8 ounces diced bacon
1/2 of a vidalia onion, diced ( or any sweet onion)
4 cups of water
4 russet potatoes, diced
salt and pepper to taste
Drain and rinse the beans.
Then dice your onion and potatoes the way you want them, and set aside. In a deep pot on med high heat, add the diced bacon and cook until crispy. Remove and drain on a paper towel, set aside and save for later. Add the onion to the fat ( I do not drain any of the fat, but you can drain some if you want to) and cook for 3 minutes. Add the beans and stir well. Add the water and stir to combine .
Cook for 4 minutes and then add the potatoes, stirring well. Cook uncovered on medium heat for 10 minutes.
Add salt and pepper to taste.
With a slotted spoon, remove the beans from the pot and add them to your serving dish then add about 1 cup of the liquid to keep them moist.
Top with the bacon and serve. easy peasy 🙂
