Vickie’s Country Green Beans
A spin on our Southern Green Beans.
There are several southern cooking restaurants around the country. One of our favorites is Cracker Barrel. And the boys love their green beans.
One weekend we slow cooked a roast with potatoes and green beans. The beans in particular garnered rave reviews and my son mentioned he liked these beans better than the southern green beans. So I devised a way to get the flavor of a slow cooked stew, without the 2 day cooking. They go great with a chicken or beef dinner.
People ask, what’s the difference between country green beans and green beans? The answer is cook time. Today a lot of people barely cook green beans, making them crunchy and hard. That might be great for the vitamins, but it’s not the way our country ancestors cooked beans. My grand mothers cooked the way their grand parents cooked and so on. They cooked the hell out of their veggies.
Preparation Time: 6 to 12 hours
Serves: A large family
- 2 lbs. fresh or frozen cut green beans.
- 1 beef bouillon cube
- 1 tblspn butter or margarine
- ½ cup finely chopped onions
- Salt and pepper to taste
- Place all ingredients in a large stew pot
- Add hot water until beans are fully covered.
- Cook on medium heat for at least 6 hours, but the longer you cook them, the better they are..
- Drain excess water and place beans in a serving bowl.
- Top with butter or margerine
- Serve hot