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Blog

Filtering by Category: sides

Momma's Southern Green Beans

Patricia Reitz

ButterYum - Southern Green Bean Recipe. How to make southern green beans with bacon and onions. low and slow green beans. southern-style green beans with bacon recipe.

Story Time. Years ago, while living in Missouri, I had a friend named Missy. Missy had just moved to Missouri from Mississippi, and Missy missed her Momma! Now, Missy was a new momma herself, but she wasn’t afraid to tell anyone and everyone how much she looooooved her Momma, and her Momma’s home cookin’. When I asked Missy what recipe she missed most, her immediate response was, “Momma’s green beans”. I don’t really know what I had expected her to say, but it definitely was not green beans! So naturally, I asked all about them.

Missy went on to tell me how her Momma would simmer fresh green beans, for hours, with a little liquid and lots of drippin's. The only green beans I ate growing up came straight out of a can so I couldn’t grasp the concept of Missy’s Momma’s green beans, but I never forgot the way she talked about those beans. Food truly is love!

Missy didn’t have much experience in the kitchen, and I never had the pleasure of meeting her Momma, but in the 20+ years since that conversation, I’ve asked many of my southern friends how their mommas cooked green beans. Some used bacon, others just the drippings; some used onions, others didn’t - but the basic technique remained the same - low and slow.

Start by washing and trimming the green beans - I only trim the stem end, but a lot of people like to trim both ends.. You do you.

I love using my salad spinner - I use it just about every day. Great invention!

Time to start cooking - fry the bacon in a skillet over medium-high heat, stirring frequently. Use a skillet large enough to hold the green beans (at least 4 quart capacity).

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When the bacon is brown and has rendered most of its fat, add sliced onions and continue stirring for several minutes.

I’ve made these beans with and without the onions - they turn out fine either way, but I always have onions on hand, and I’m one of those people who likes to chop onions, so you can guess what I usually do.

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Anyway, about 5 minutes after adding the onions, you’ll notice a nice brown layer of “fond” form on the bottom of the pan - that fond is full of flavor so be careful not to let it burn (have the chicken stock nearby so you can add a splash or two to any spots of fond that get too dark).

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Add the washed and trimmed green beans to the pan.

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Next, add the low or no-sodium chicken stock. I’m using my own homemade chicken stock which is unsalted. Be sure to use very low sodium stock because a) the bacon contains quite a bit of salt, and b) we’re going to reduce the chicken stock down quite a bit so we don’t want the finished dish to be to salty.

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Now this part isn’t completely necessary, but fat equals flavor so I do like to add a little extra bacon fat to the pan - just a tablespoon or so.

You keep a jar of rendered bacon fat in your fridge, don’t you? Good stuff!

Note - adding additional bacon fat really depends on how much fat rendered into the pan when you cooked your bacon. My bacon was pretty lean so I definitely felt the need to add a little extra.

To recap, we have the bacon, onions, green beans, low or no-sodium chicken stock, and a little extra bacon fat in the pan. Heat until the chicken stock starts to boil.

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Reduce the heat to low and cover the pan; simmer for 1 hour.

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After an hour, uncover the pan and give the beans a stir; increase the heat to a medium-low and continue cooking, uncovered, for about another hour or until the chicken stock reduces down to just a few tablespoons.

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Here’s what the reduced chicken stock should look like after about an hour. And there you go - your green beans should be ready to serve. The bacon and chicken stock add enough flavor that I never feel the need to add salt, but you should taste yours carefully before serving and adjust if needed.

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Enjoy!

Items used to make this recipe:


Momma’s Southern Green Beans

makes 1 1/2 pounds

Printable Recipe

Ingredients

  • 1 1/2 pounds fresh green beans, washed and trimmed

  • 6 ounces bacon, cut into bite-size pieces

  • 6 ounces yellow onion, sliced

  • 2 cups low or no-sodium chicken stock (try my awesome recipe) - see note below

  • 1 tablespoon bacon drippings (optional)

Directions

  1. In a 4-quart skillet or casserole pan over medium-high heat, cook bacon until brown, stirring frequently.

  2. Add sliced onions to the bacon and continue cooking for about 5 minutes, stirring frequently.

  3. Add green beans, low or no-sodium chicken stock, and optional bacon drippings; bring stock to a boil.

  4. Reduce heat to low and cover pan; simmer for 1 hour.

  5. Remove cover and stir green beans.

  6. Increase heat to medium-low; cook for an additional hour, uncovered, until stock reduced down to just a few tablespoons.

Note

  • If you don’t have low or no-sodium chicken stock, substitute 1/2 cup regular chicken stock plus 1 1/2 cups water.

Braised Red Cabbage

Patricia Reitz

How to make Braised Red Cabbage in a skillet - ButterYum. Red cabbage recipe. Sweet and Sour Red Cabbage. Sauteed red cabbage recipe.

Here’s a great recipe to share at your next cookout. This sweet and sour cabbage can be made on the stovetop in a matter of minutes and I absolutely adore the vibrant color it adds to the table.

Items used to make this recipe:


Braised Red Cabbage

makes 8 servings

Printable Recipe

Ingredients

  • 2 tablespoons vegetable oil

  • 1/2 head of red cabbage, cored and shredded

  • 1/3 cup white vinegar

  • 2 tablespoons granulated sugar

  • 1 teaspoon yellow mustard seeds

  • 1/2 teaspoon granulated onion

  • salt and pepper to taste

Directions

  1. In a large non-reactive skillet over medium-high heat, sautee the shredded cabbage in the vegetable oil for about 5 minutes, stirring frequently until it wilts a bit.

  2. Add the remaining ingredients and continue to sauté, stirring frequently, until the cabbage softens and the color turns vibrant. Serve warm or cold.

Notes

  • If serving cold, you may need to add more seasoning as cold temperature have a tendency to dull flavors.

  • tainless steel, tin-lined copper, and ceramic are examples of non-reactive cookware. Copper, aluminum, and unlined cast iron should be avoided for this recipe.

adapted from Rachael Ray