Reviewed: Jun. 17, 2003

I made this recipe for 40 people. Turn out great.

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Reviewed: Jul. 15, 2003

This is a great recipe. I substituted a 4 ounce block of salt pork for the ham hock because my grocer didn’t have one the day I shopped. Next time I make this, I’ll probably add half a sweet onion, quartered and separated. One word of advice: DON’T use stringless green beans. They just don’t have the right flavor for this recipe. Use half-runners for a taste right out of granny’s kitchen.

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Carol Hammond

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Williamsburg, Kentucky, USA

Reviewed: Aug. 10, 2003

This is **THE** southern way to cook your green beans!! I did add 1/2 teaspoon more salt, they were not salty enough. Thanks for the great recipe!!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

Living In: Dallas, Texas, USA

Reviewed: Jul. 14, 2004

Just like grandma used to make.

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GPYFA

Reviewed: Jul. 19, 2004

This recipe turned out awesome. I used 4 lbs. of beans and only 6-8 cups of water ... worked just fine in the slow cooker. I also used smoked ham hocks which added another layer of flavor. Everybody at dinner raved about these beans.

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h0t5auce

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Milan, Illinois, USA

Reviewed: Aug. 3, 2004

This may very well be the best green beans ever! I had forgoten just how great green beans can taste. My grandmother made green beens like this in the 1950's. She always added cubed potatoes and onions. I did the same the first time I made these. I also added cubed ham because I didn't have a ham hock. THIS IS HOW GREEN BEANS ARE SUPPOSED TO TASTE! Another time when I made these, I sauted some mushrooms and added to the green beans after they were done.... MMMMMMMM GOOD

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 1, 2004

I've been making this recipe for awhile now. I searched and searched for the recipe of how my grandmother made her green beans. I cannot tell you how much I love these beans. I'm not a big fan of ham hock so I get a porklette pork shoulder butt. They are kind of hard to find but the dish is a meal when you add it. Thanks grneyedmustang!

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mkrek

Cooking Level: Intermediate

Living In: Fort Mill, South Carolina, USA

Reviewed: Jan. 3, 2005

This is the way I've been making green beans for the last 35 years. Now days, I usually throw them in the crock pot and let them cook all night and all the next day. Add a little bit more salt, cut up some potatoes in them when they're nearly done and you can't ask for anything better.

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HEYNOW1

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Living In: Houston, Texas, USA

Reviewed: Sep. 11, 2005

This is "almost" the recipe my mother-in-law always used, which my husband's family called "Kentucky Beans". The beans are supposed to be over-cooked and cooked "low". My neighbor once told me, "But, you are cooking all the vitamins away!" My answer, "I cook evrything else healthy, but I cook these, just because they taste so good!" I have always "slightly over-peppered" the beans, and omit the salt, because the ham hock makes it un-necessary.

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selhull

Reviewed: Oct. 3, 2005

My mom has made these green beans for years, with a few minor variations. She uses canned green beans, although she has used fresh occasionally. We use a quartered onion instead of the onion powder, a tablespoon of bacon grease instead of the lard, and lots of salt and pepper. Sometimes she will throw in a couple of slices of bacon, we don't use ham hocks, but they are probably pretty good. A staple at any family dinner.

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