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.
This is much the way my grandmother cooked green beans, minus the tomato sauce and using ham instead of bacon and cooked for about 45 minutes. It was a revelation to them when I cooked green beans for 10-12 min. and they could actually taste the beans. I'm from the North and I think green beans should be minimally cooked to preserve their taste and nutrition.
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!
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!)
This was yummy! When hubby saw it cooking he said "That looks like the beans my mom used to make"
The only thing I did different was I used fresh tomatoes peeled and seeded and run through the immersion blender. If I can use fresh I do.
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.
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.
* 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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