GREASY BEANS RECIPES
LEATHER BRITCHES RECIPE - TASTE OF SOUTHERN
We went back to the old days of Appalachia to explore some of the early ways that folks prepared vegetables for winter storage. Dried beans have a bit more intense flavor than fresh. Many a Grandma prepared her beans the same way.
Provided by Steve Gordon
Total Time 26 hours
Prep Time 24 hours
Cook Time 2 hours
Number Of Ingredients 5
Steps:
- Wash fresh green beans under cold running water.
- Let beans air dry, or pat dry with paper towels.
- Thread a large needle with clean white thread.
- Remove the stem end from each bean, pointy end is okay.
- Snap beans in half or longer beans into thirds.
- Carefully thread one bean onto the thread.
- Tie a knot around the first bean to secure it.
- Continue to thread the needle through each bean.
- Do not puncture the actual bean inside, it might cause the bean to rot.
- Tie a knot around the final bean on the thread to secure it.
- Hang the strings of beans in a dry, damp free area to let dry.
- A storage closet, or pantry works well.
- Let the beans hang and dry for two months or longer.
- Dried beans can be placed, still on strings, in a paper bag when dry.
- Close the end of the bag to keep out insects until ready to prepare beans.
- When ready to cook, slide the beans off of the thread.
- Place dried beans in a colander and rinse well.
- Place rinsed beans in a large bowl and cover with water.
- Let beans soak for 24 hours.
- Place soaked beans and water in a sauce pot.
- Add seasoning meat as desired. Fatback or ham hocks work great.
- Place pot on stove and bring to a low simmer.
- Simmer beans until done. About 2-3 hours.
- Add salt and pepper to taste.
- Add a dash of sugar if desired.
- Remove from heat when done.
- Enjoy!
THE BEST GREEN BEANS EVER RECIPE | REE DRUMMOND - FOOD NETWORK
Ree Drummond's Best Green Beans Ever recipe, from The Pioneer Woman on Food Network, starts with bacon grease and gains even more flavor from chicken stock.
Provided by Ree Drummond : Food Network
Categories side-dish
Total Time 40 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
- Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.
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