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Southern-Style Green Beans – Slow Beans for Fast Times

One of the sadder side effects of the American culinary renaissance we’ve enjoyed over the last thirty or forty years, has been the chronic under-cooking of green vegetables. Sure, there was a time when we cooked everything too long, but now, if it’s not bright green and still crispy, it’s considered ruined.

That’s why every once and a while you have to enjoy something like these slow-cooked, southern-style green beans. These beans are cooked forever in a bacon-spiked, aromatic broth, and when they’re finally done, you’re almost shocked at how good they are. It seems so wrong, yet tastes so right.

I think two hours is perfect, but if your beans are fatter/thinner, you’ll have to adjust the time. What you’re looking for is something that literally melts in your mouth. Vibrant, quickly blanched green beans are many things, but “melt in your mouth” isn’t one of them. I hope you give these a try soon. Enjoy!

Ingredients for 6 portions:
2 pounds green beans, trimmed
1 handful sliced bacon (6 oz)

1 sliced onion

3 cloves garlic, minced

1/4 cup tomato sauce

3 cups chicken broth

salt, pepper, and cayenne to taste

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