Recipe by Chef John
"Why take something that normally takes 5 minutes to cook and cook it for 2 hours? Because it produces one of the most delicious things you'll ever taste. There's going to be a lot of juice, and that's what you dip your corn bread into."
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bacon, sliced crosswise into 1/2-inch pieces
onion, sliced lengthwise
fresh green beans, trimmed
salt and ground black pepper to taste
cayenne pepper, or to taste
This was the BEST green bean recipe I have ever tried! Have to admit I was somewhat skeptical of cooking time also. Not anymore! I made it for a B-B-Que we attended yesterday( doubled recipe) and used fresh green beans , tomatoes, and onions from my garden. People raved about this dish. Even people who normally don't like green beans went back for seconds!! I was asked several times for recipe . This is such a keeper!! Would give it more stars if I could! By the way, chef John is probably my favorite contributor! I love all his recipes, always right on for amount, taste, and quality.
I'm not from the South, but my late husband was, and this is THE BEST recipe I have found so far for green beans. Add potatoes half way through and fry some chicken in an iron skillet and there's your meal!! My 9 year old son and I thought they were AWESOME!! (And I'm from Chicago by the way!)
Just like my Nana used to make! I made it exactly as written except for one thing: right at the end, I added a splash of red wine vinegar to brighten it up (I do this with my slow-cooked greens as well). You can't taste the vinegar, but it makes all of the rest of the flavors pop!
Ahhhh maz ZING! I've been in search of a green bean recipe a next door neighbor used to always make and this is oh so close. I needed about 5 cups of chicken stock to cover my beans but other than that, made it exactly as directed and they turned out fantastic. Thank you for the recipe!
So very, very good. I followed the recipe exactly and got rave reviews. It is time consuming but so worth it. I served it with herb roasted chicken and rice pilaf.
To heck with the green beans. The sauce is excellent!! I used my home canned V6 juice instead of tomato juice and, instead of cayenne, used smoked paprika.
Wanted to make green beans as I remember my Greek granny did; after watching Chef John's entertaining and educational video, and taking this wonderful chef's suggestion to use fresh tomatoes, I wasn't afraid to prepare this slow-cooked green bean recipe for the full two hours, but tried tasting beans at half hour intervals because I was skeptical. Granny didn't use bacon so I left that out this time. My family loves what jalapeño peppers do for flavor so I did slice a fresh one up and added it with the broth. I love Cremini mushrooms so I added 1/2 cup of fresh sliced, too. When two hours was up and there was the perfect amount of flavorful broth, I sprinkled 1/4 cup of crumbled feta on top. We had crusty multigrain bread so we sopped up the juices with that. I plan to prepare this dish with bacon and make cornbread, and leave out the mushrooms & feta for that one. (jalapeño will be delicious with Chef John's original version I feel), and will ALWAYS wait for the full two hours.
Good recipe-- I did without tomatoes cause I didn't have it and not sure if I wanted to add tomatoes with it. I would leave out the salt or add less next time... hubbie said it was a bit salty. I don't tend to salt my food when cooking so it may be we are not use to it be salty. I used crush flake peppers instead of cayenne. Served it with some meatloaf and it was a hit with the husband!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Cooked Green Beans
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 39
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