My last year in college, I lived off campus in a 36' Argosy trailer. . .It was the first home I ever set up and the first time I was solely in charge of cooking meals everyday. . .While I was well-taught in baking pies, cakes, cookies, breads and in putting together casseroles and formal dishes, down-home everyday cooking was a bit of a problem for me, especially in the area of canned or fresh vegetables. . .Sure. . .anyone could open a can and heat them up but when I tried, they surely did not taste like Mom's. . .Whether she cooked canned or fresh, there was a lot more flavor to hers. . .It was with a little bit of embarrassment that I finally called her and asked the steps in making a pot of green beans that were delicious enough to eat only a big bowl with a big slice of cornbread for lunch. She actually laughed on the other end of the line, saying she guessed we DID forget the basics. . .
I wrote everything down step-by-step and have never varied too far from Mom's recipe. . .She was right. . .It was simple, with few ingredients. . .but the result is scrumptious. . .not even the "potlikker" is never wasted. . .
If at all possible, try this with FRESH GREEN BEANS first so that you can experience the flavors as they should be and learn the technique. . .Canned or frozen green beans are fine, but they won't have the flavor of fresh. . .Although ingredient amounts vary depending on the amount of green beans and your taste preferences, the technique remains the same. . .
This is more of a technique than a recipe.
The best green beans are cooked in a large skillet or shallow pot and not piled high on top of each other. Of course first wash beans and snap off the stems. . .break into smaller pieces if necessary. . .Place beans in the pot in an even layer. . .(I had approximately three pounds in this skillet). . .Now, coarsely cut or slice 1-2 onions and scatter on the top of the green beans. . .Do not mix into beans. . .Leave them on top. . .(I used 1 1/2 medium onions here). . .Add water but do not cover green beans. . .no more than 1 1/2" to begin. . .Additional water can always be added as needed. . .There should be additional liquid from the beans and onions. . .If not, you may have to add more water as they cook. . .
Sprinkle with salt and pepper without stirring. . .Top with dabs of bacon grease, bacon slices, or pieces of ham. . .Cover and bring to a slow boil. . .When the onions become translucent, stir everything together at that point. . .Continue to slowly boil, gently stirring when needed until the green beans are tender and much of the liquid has evaporated, leaving a wonderful tasting potlikker. . .
Isn't that simple? . .In the beginning I made the mistake of covering the green beans with water, which only diluted the flavors of the green beans and onions. . . With this technique, all the flavors will combine and is actually the secret of success. . .
For a full meal, pork chops or ham slices are also delicious to cook on top of the beans. . .saves a lot of time on a busy day. . .
I asked Mom once who taught her. . .although I pretty much knew the answer. . .Her mother. . .who was taught by her mother. . .and on down the line. . .so I think I could say that it is a heritage recipe and one worth passing on. . .because they really are. . .Simply Good Green Beans
