These beans were one way Gene especially liked them cooked. My sister-in-law gave me this recipe some 15 years ago at a family reunion and I still have my hand-written notes on how to cook these beans. I added a little sugar and salt and pepper to taste. Very simple but very good and the beans need time to cook.
I use to grow lots of beans and even with all that we ate fresh I always managed to can 1 to 2 dozen quarts a season. Purple beans like Purple Burgundy were fun to grow even though they turned green when cooked, the tiny filet beans you could eat right off the vine and Blue Lake bush beans were the ones I canned.
Lots of beans in Manchester
Southern Green Beans
- 3 pounds fresh snap or bush beans, trimmed and broken into pieces
- onions, chopped (1 large)
- 1/2 lb. bacon or salt pork (see comment below)
- salt and pepper to taste
- 1 tsp. sugar
Fry half the bacon or salt pork until crisp; remove. Save for a garnish on top of the beans before serving. Pour off most of the fat and saute the onions until tender, about 10 minutes.
In a large pot add the fresh beans, the uncooked bacon and onions. Cover with enough water and cook on low for 4-6 hours. My notes say all day but I never cooked them that long as they can become too mushy. Add water as needed…
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2012/07/30/southern-green-beans/
Comment: Gene preferred that I use salt pork in the beans and now I know why. I am a lot more conscious about the sodium in food now and I was surprised to see how much sodium is in salt pork. Two ounces has 1600 mg of sodium; low sodium bacon by Oscar Mayer for two ounces has only 160 mg of sodium.