Recipe by Gascoigne
"These are an old soul food heirloom favorite in the garden and what I remember eating frequently as a child. I grew the pole variety this summer and they are super prolific/productive. They taste like nothing you buy in a store - super meaty, tender, long-lasting flavor. And now they are a favorite in my own family. The beans will cook in this semi-salty broth, and won't be as salty as is the broth."
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trimmed heirloom green beans (such as Kentucky Wonder Beans)
olive oil, or as needed
coarsely ground black pepper to taste
This is exactly how my Grandma always cooked green beans out of the garden. Only change made was she cut the bacon up into bits, sauteed it in her cast iron skillet with a little butter and threw in the green beans and saute it a little before adding the water, pepper and salt. This takes me right back to childhood whenever I make it.
These were excellent! They had that southern vegetable taste, without frying up a bunch of bacon or cooking the vegetables in tablespoons of bacon grease. It made the texture much better too, in my opinion. I wasn't sure what this Kentucky bean was, so I used an 18oz bag of pictsweet brand whole green beans. I didn't even bother to defrost them. I just did the water to about 1/2" only to make up for the excess water of the frozen beans. For the bacon, I only had pre-cooked bacon which is really thin. So, I used 2 slices. It was perfect. I had finished the beans, and realized I missed the clove of garlic. They didn't need them. I will definitely be making these again, esp. with the calorie count. They were great with a seafood main dish. Thanks!
I was craving green beans and used this recipe. I added about a 1/2 tsp of onion powder to it. Very tasty! This recipe has been added to my recipe box.
Fantastic. I used extra bacon and added a bit of chicken bouillon to the water, but followed the recipe otherwise. The beans were a big hit. I will definitely make these again. Thanks!
I came across Kentucky Wonder beans in the supermarket yesterday and decided to give them a try. Their appearance before cooking could lead one to suspect that they might be tough and stringy, but they were surprising tender, "meaty", and flavorful when prepared following this recipe. I didn't have any bacon on hand, so used some chopped smoked ham. This has been added to my list of vegetable basics!
I have made this several times already. Easy, tasty and southern!
* Percent Daily Values are based on a 2,000 calorie diet.
Kentucky Wonder Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 40
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