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Filtering by Tag: vegetables

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).


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.


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).


Add the washed and trimmed green beans to the pan.


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.


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.


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


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.


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.



Items used to make this recipe:

Momma’s Southern Green Beans

makes 1 1/2 pounds

Printable Recipe


  • 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)


  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.


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

Heirloom Tomato Tart

Patricia Reitz

Heirloom Tomato Tart - ButterYum. CSA tomatoes. what to do with yellow orange tomatoes. cooking with heirloom tomatoes. heirloom tomato recipes. French tomato tart. Italian tomato tart. farmer’s market tomatoes. tomato basil tart. heirloom tomato recipe ideas. garden tomato recipes. what to do with all those tomatoes. bumper crop tomato ideas.

Here’s an absolutely delicious and super easy tart featuring stunning heirloom tomatoes and fresh basil. A quick word of advice, the frozen puff pastry needs to thaw in the fridge overnight so plan ahead.


Start with delicious of heirloom tomatoes. Choose a variety of differing colors and sizes.


You’ll also need a savory cream cheese spread (homemade or store bought) and a package of frozen puff pastry that’s been allowed to thaw in the refrigerator overnight (don’t be temped to skip this step).


Unfold the thawed pastry and press the folds flat. Use a pastry docker (or fork) to poke holes over the pastry.


You’ll be able to fit 1 and 2/3 sheets of puff pastry dough on one half sheet pan (reserve the remaining 1/3 sheet of puff pastry for another use). Place the 2 pieces of pastry together and use a little water and your fingers to press the seam together to make one large sheet of puff pastry. Pop in the fridge to chill while you prepare your tomatoes.

Cut the tomatoes into 1/4-inch thick slices; set aside. Don’t worry if the juice and seeds fall out of the cut tomatoes.

Stir the savory cream cheese spread well to soften. Use an offset spatula to spread it evenly all over the chilled pastry, leaving a thin border around the edges.


Arrange the sliced tomatoes artfully over the cream cheese layer. It’s ok to overlap slightly, but not too much. I like to place the largest slices on first, then fill in with the smaller ones. DO NOT salt the tomatoes yet (we’ll do that after baking). Brush the tomatoes with garlic oil (or extra virgin olive oil) and bake for 20-25 minutes or until the pastry is puffed and golden brown around the edges.


Remove the tart from the oven and allow to cool for at least 30 minutes (or up to several hours). Brush the entire tart, including the pastry, with a little more garlic oil.

Just before serving, sprinkle tomatoes with fleur de sel (or flaked sea salt), freshly ground black pepper, and fresh basil leaves. Cut with a sharp knife and serve at room temperature. Enjoy!

Items used to make this recipe:

Heiroom Tomato Tart

makes 12 servings

Printable Recipe


  • 1 package (17.3 oz) frozen puff pastry, thawed overnight in the refrigerator

  • 8 ounce container onion and chive cream cheese spread, room temperature

  • 2 pounds heirloom tomatoes in a variety of colors and sizes (the more, the better)

  • garlic infused olive oil (or extra virgin olive oil), for drizzling

  • fleur de sel (French sea salt) and freshly ground black pepper, to taste

  • 10-20 fresh basil leaves (depending on their sizer)


  1. Preheat oven to 400F, place rack in center position, and line a half sheet pan with parchment paper.

  2. Unfold the first puff pastry sheet onto the parchment paper and gently press with a rolling pin to flatten fold lines (keep in mind, the sheet pan will hold 1 and 2/3 sheets of puff pastry side-by-side).

  3. Repeat with the 2nd puff pastry sheet (trim away 1/3 of the 2nd pastry sheet and reserve for another use); place both pastry sheets as close together as possible without overlapping and use water to gently glue and press the two pieces to gather to form one large pastry sheet.

  4. Use a for or dough docker to poke holes over the surface of the puff pastry; place sheet pan in fridge to allow the pastry to chill while you prepare the tomatoes.

  5. Slice tomatoes into 1/4-inch slices (a variety of colors and diameters look very nice on the tart (don’t worry if the seeds and jelly fall out of the slices).

  6. Remove puff pastry from refrigerator; stir the onion and chive cream cheese to soften and use an offset spatula to spread an even layer all over the prepared puff pastry, leaving a thin border around the edges.

  7. Artfully arrange the tomatoes slices on the tart - slight overlapping is okay, but try to keep a single layer for the most part (I like to start with the largest slices, then fill in with smaller ones).

  8. Brush or sprits tomato slices with oil just before placing the tart in the hot oven; bake for 20-25 minutes until pastry edges puff nicely and turn golden brown.

  9. Remove tart from oven and allow to cool for at least 30 minutes (or up to several hours).

  10. Just before serving, brush entire tart with a little more oil (tomatoes and pastry), sprinkle tomatoes with fleur de sel (French sea salt), freshly ground black pepper, and top with fresh basil leaves (basil will discolor if placed on warm tart); slice with a sharp knife and serve.