Fill a large bowl with ice water. Peel the flesh of the salsify into the water. Meanwhile, set up a steaming rack over a pot or pan. Add some water to the pan, and bring to a simmer over medium heat. Transfer the salsify to the steaming rack, and cover with a tight-fitting lid. Steam until tender and remove from heat. Slice the salsify thinly, and set aside.
Bring a pot of salted water to boil over high heat. Cook the green beans for 7 minutes or until very tender (but without losing the bright green color). Immediately drain into a sieve and hold under cold running water. When cool, drain well and pat dry.
Heat a large sauté pan over medium heat. When hot, add the oil. Next, add the country ham, pecans, and salsify. Sauté for 4 minutes or until the ham and salsify brown. Add the maple syrup and sauté the mixture for 1 minute. Add the green beans and sauté until heated, about 4 minutes. Season with salt and pepper, to taste. Serve hot.
Old Fashioned Southern Style Green Beans
Published: Jun 6, 2014 · Last Modified: Jan 11, 2021 · by Lana Stuart · As an Amazon Associate I earn from qualifying purchases.
My low and slow method for cooking Old Fashioned Southern Style Green Beans with its beautiful, smoky ham hock broth for flavoring, will take you straight to the country no matter where you live!
I shouldn't write this post. I know I shouldn't. Before I write even one word, I know I'm going to be blasted. The green bean patrol is going to be all over me.
I know that I'm supposed to like my fresh green beans just blanched. All bright green and crispy and crunchy. But I just don't. I don't. They taste like grass to me.
I like my green beans the way I grew up eating them -- country style. That means nice and tender and richly flavored with smoky pork. So there.
Besides, old-fashioned southern cooking gets enough bad press without me adding to it. I shouldn't write this post. Sigh.
But I'm doing it anyway! Besides, you've never had MY southern style green beans before. Who knows, I may just convert you over to the country side. :-)
Blanched Green Beans
The tangy, salty-sweet bacon vinaigrette is great with simply cooked green beans, but versatile enough for a number of green veggies. Try it on Brussels sprouts!
slices thick-cut bacon, chopped
- Bring large pot of water to a boil. Fill large bowl with ice water. Add 1 tablespoon salt to boiling water then, in 2 batches, cook green beans until just tender, 3 to 4 minutes.
- Using slotted spoon, transfer beans to ice water. Once cool, remove. Repeat with remaining beans.
- Meanwhile, in medium skillet, cook bacon on medium, stirring occasionally, until crisp, 8 to 10 minutes. With slotted spoon, transfer to paper-towel-lined plate.
- Pour off all but 2 tablespoons drippings. Add onion and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes.
- Add vinegar and mustard and cook, scraping up any browned bits, until incorporated, 1 minute. Remove from heat and whisk in maple syrup and 2 tablespoons oil.
- When ready to serve, heat large Dutch oven on medium-high. Add remaining tablespoon oil and beans and cook, tossing, until heated through, 2 to 3 minutes. Remove from heat and toss with bacon vinaigrette and sprinkle with reserved bacon.
PER SERVING: 135 calories, 10 g fat (2.5 g saturated), 4 g protein, 160 mg sodium, 10 g carb, 4 g fiber
20 Simple and Savory Ways to Cook Green Beans
Trying to figure out how to cook green beans in a new way? We got you covered!
Green beans are an essential side dish for any dinner table, especially over the holidays. But instead of making the same basic green bean recipe for the next two months, why not switch it up and give these unique green bean recipes a try? If you're short on time, you can simply sprinkle almonds and orange zest over your cooked green beans. Or, if you have a some time to spare, try your hand at making a green bean casserole topped with crispy sausages or onions. Either way, everyone is going to love the upgrade and will definitely go back for seconds!
But the best part of these recipes is that you don't need a culinary degree to bring them to the table. So whether you&rsquore looking to amp it for the holidays or want to try a new recipe for your weekly meal prep, give these green bean recipes a try &mdash they're sure to become your new go-to side dish.
Country-Style Green Beans
I hesitate to venture into the hot bed of controversy over what is the best way to cook up a mess of green beans in the country (what? you didn’t realize this was an issue? where have you been?), but it’s that time of year. Time for fresh green beans picked from the garden and hauled straight to the stove. I’ve got green beans on my mind. We all know the one and only way to cook green beans is how your mama made ’em, but here I go where angels fear to tread!
You can start with either a quart of home-canned green beans, fresh green beans, or green beans from the store (if you are desperate). The burning questions then are as follows:
Do you add bacon grease? Or actually add bacon? If you add bacon, do you slice it up first or not? Do you pre-cook the bacon or put it in raw? How long do you cook the green beans–till they are just crisp-tender or until they are well and thoroughly dead? What about the seasonings, just salt or something more? Do you include sliced onion? Some people are real renegades and even add quartered potatoes, sliced carrots, or mushrooms. (Of course, we all know that’s not real country-style green beans, now don’t we? The potatoes are supposed to be on the side.)
Trust me, you can get a heated debate going with just a few of these questions. People are pretty adamant about their green beans. When I first started living at the old farmhouse, I found that out when my cousin gifted me with some fresh green beans and I cooked ’em wrong. Wrong to him, at least. I grew up with my mother cooking green beans lightly, as in not cooked till dead. And forget the bacon. My mother was opposed to fat (and salt). I thought my cousin might never let me have any green beans again after I cooked that batch, but since then I’ve learned to cook them his way, and eventually to cook them my way.
Unless my cousin’s coming over, then I cook them his way because I’m generous like that.
Okay, let’s cook up a mess of green beans! Here’s how I cook ’em, and you tell me how you cook yours.
How to make Country-Style Green Beans:
1/4 pound sliced peppered bacon, chopped in pieces*
1 medium-sized onion, sliced
1 quart green beans, fresh or home-canned
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon seasoned salt
*If you aren’t using peppered bacon, you’ll want to add some pepper.
Wash green beans (if using fresh) drain.
This is more than a quart of fresh green beans, but we don’t care. This isn’t an exact science. Green beans are forgiving.
Chop the bacon in pieces.
I leave them pretty chunky. You can make them smaller or larger. Start the bacon frying on medium in a large pot. Slice onion and add to pot to cook with bacon. I love the caramelized taste to the onions that comes from frying them along with the bacon.
You can add more or less onion, and slice it any way you like. I slice it in pretty big pieces so that Morgan can pick it out.
When the bacon is about half-cooked (just starting to brown a little bit) add green beans. (DO NOT drain bacon grease! Well, you can drain a little bit, if you must, but don’t go out of control here.)
Add sugar, salt, seasoned salt, and just enough water to cover. (If using canned green beans, the liquid from the jar or can may be enough.) Bring to a boil.
Turn the heat down, cover pot, and simmer for at least 45 minutes.
I like to stop right here, but if you really want to cook them down hard, after the 45 minutes you can take the lid off and turn up the heat. If my cousin is coming over, keep going until almost every bit of liquid is cooked down.
When it’s cooked to your liking, adjust seasonings to taste. This is a fantastic down-home side dish, or a meal all by itself.
You’ll need some cornbread with that!
‘All Day’ Green Beans with Kentucky Ham and Salsify Recipe - Recipes
I think everyone has heard of and had the famous “Green Bean Casserole” … I know we had it almost every holiday when I was growing up…. what I find surprising…and maybe it’s just my Mother did it slightly differently… but when searching Green Bean Casserole… out of curiosity …. I found the “official” recipe to be different than my Mother’s… not a lot different… just a bit.
We never thinned the canned soup with milk…. and we never added soy sauce…. and we always used canned French style green beans not frozen cut green beans… which appears to be in the Campbell’s Kitchens recipe. So with that said…. here is our recipe for the Classic Green Bean Casserole…
My Mother always used one can of French style green beans drained…. You can use cut green beans… however.. the texture will differ than my recipe.
We always used canned green beans and drained them.. you can use frozen or fresh green beans… some recipes cook them first.. some don’t… I recommend that you cook them first otherwise they will be very chewy…
You can use either 98% fat free or regular condensed cream of mushroom soup.. either will work well.
Depending on how much you want to make…. and how many people you’re feeding… just increase the recipe as needed… it doubles easily.
You can never have too many French’s French Fried Onions.
The Fried Onions now come in a Cheddar Cheese flavor… which I bought by accident and was upset that I didn’t have the regular ones… until I tried it… they’re great!
I hope you like our version of this great classic!
Recipe: Green Bean Casserole
All you need:
1 can French Style green beans, drained
1 can Campbell’s Cream of Mushroom Soup
French’s French Fried Onions
Preheat the oven to 350 degrees F.
In a small bowl mix together the soup and the drained green beans.
OPTIONAL: You can mix in about ½ cup of Fried Onions.
Pour mixture into a small baking dish.
Bake for 25 minutes or until bubbly along the sides.
Sprinkle Fried Onions over the top and return to the oven and bake for an additional 5 minutes.
Best Meal for a Rainy Day: Green Beans, Ham and Potato Soup
There’s nothing like staying home on a rainy day. You can curl up on the sofa and watch Netflix all day long. Of course sometimes you can’t avoid going outside on a nasty day. When it’s a cold and rainy, by the time you get home you only want to put your feet up and enjoy a hot meal. In both of these scenarios, the best meal for a rainy day is one you can put together pretty quickly for not much money: Green beans, ham and potato soup.
There are a number of ways you can make a good green bean soup. If you are going to be gone all day, it’s easy to pop this in the crock pot and let it stew all day long. If you’d rather put the meal together on the fly, then you can create a delicious green bean and ham stew on your cooktop stove. This recipe is based on the traditions of the Pennsylvania Dutch. The most important ingredients are farm fresh green beans and flavorful ham hocks.
What You Need
1 ham hock
6 average-size potatoes
2 cups string beans
10+ cups of water
Salt and pepper to taste
1. Start by putting one ham hock in a stockpot. You can add more if you want to increase the pork in the recipe. I favor organic ham hocks, but you can just as easily obtain prepared ham hock from your local grocer and it will still taste flavorful.
2. Add about 10 cups of water to the stockpot, fully covering the hock. If you do opt for more ham, then add more water. Cook on medium to medium-low heat for two hours. If you want a slower version, then set your stovetop to low and cook all day. When the water begins to evaporate and the hock starts to fall apart, add a little more water. The goal is to end up with enough broth for at least four people to have a full serving.
3. When the broth is done and the ham hock is falling apart, either strain the broth or remove the hock. Once cools a bit, remove the meat from the hock and add it back into the soup.
4. Wash and clean (peel if you so desire) the potatoes. You can use standard Idaho potatoes, but I also think fingerling potatoes make for delicious soup. Fingerling potatoes or small red potatoes also save you on prep time, since there is no need to cube them. Place the potatoes into the broth, which should still be simmering.
5. Add the string beans. If you can’t find or don’t want to use fresh string beans, two 14 ounce cans of green beans. Be sure to drain the can first so you don’t add extra fluids.
6. Cook until the potatoes are done, and serve.
The soup goes great with crusty bread, buttered bread or biscuits. Salt and pepper to taste. You can experiment with adding other ingredients you have on hand. My favorite addition is a can of corn. Some people substitute celery salt for salt, giving it a slightly stronger flavor. Some people also include an onion for taste.
Slow it Down: If you prefer to make this in the crockpot, simply use the same ingredients into the crock pot and cook on low for 8-10 hours.
Speed it Up: If you want to whip this together faster, used canned green beans and simmer the ingredients for about 35 minutes.
- 2 (9 ounce) packages frozen cut green beans, thawed
- 10 slices bacon
- 10 small fresh mushrooms, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup half-and-half cream
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
Preheat the oven to 350 degrees F (175 degrees C). Place green beans into a 1 quart or similar sized casserole dish.
Fry bacon in a large deep skillet over medium-high heat until browned and crispy. Remove to drain on paper towels. Drain off some of the grease, leaving enough to coat the bottom of the pan. Add mushrooms to the grease in the pan and season with garlic powder and onion powder. Cook and stir until tender, about 4 minutes.
Pour the half-and-half into the pan with the mushrooms and stir to scrape the bacon flavor from the bottom of the pan. Simmer until thickened slightly, about 5 minutes. Pour this mixture over the green beans. Crumble bacon over the top and sprinkle with Parmesan cheese. Season with salt and pepper.
Bake for 20 minutes in the preheated oven, or until the sauce is bubbling and the top is toasted.
Please note that ingredient amounts and baking time vary in the magazine version of this recipe.
Green Beans with Ground Pork
Green beans with ground pork stir fried with garlic, ginger, chili, and soy sauce served over white rice.
This simple and delicious recipe is adapted from Everyday Harumi (affiliate link) , by Harumi Kurihara – #42 on Gourmet’s List of 50 Women Game Changers in Food.
I recently joined an interesting group of food bloggers, led my Mary of A Perfect Bite, that is cooking it’s way through the list and gaining incredible knowledge in the process.
A celebrity homemaker and television personality in Japan for more than 20 years. Think “Japan’s Martha Stewart” and you get the idea.
She is a successful cookbook author with over 20 bestselling books and magazines, and a television host with a line of cookware and her own chain of stores.
Having never had any professional culinary training, Kurihara specializes in realistic home cooking that combines the traditional and modern.
Truth be known, I had never heard of Harumi Kurihara before this assignment, so the first chance I got, I spent some time checking out her books. Looking through Everyday Harumi (affiliate link) , the first recipe to catch my eye was this green beans with ground pork.
It looked simple, without any unusual ingredients, Weight Watchers friendly, and something the family would enjoy.
Green Beans with Ground Pork
I jotted down the recipe in my terrible chicken scratch, gathered what I thought were all the necessary ingredients and set out to make it for dinner last night with Rod and Mac’s help. It was quick, easy and tasty. Perfect for a weeknight supper.
I learned after dinner as I was doing some research on line, that we didn’t have the recipe quite right, thanks mostly to my terrible handwriting. We missed the leek and failed to lightly boil the green beans before stir-frying them. Even with these oversights, this stir-fried green beans with ground pork dish was still good.
Next time we make it, we’ll follow the directions more precisely and I think it will be even better.
That’s one of the amazing things about cooking. It doesn’t have to be right or perfect to be good.
According to my calculations, each serving has about 157 calories and:
2 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:
If you’ve made this Ground Pork with Green Beans, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
What Makes These Green Beans the Best?
The beans are cooked with bacon and onions for as long as possible until they become so tender and flavorful that it’s hard to resist snatching one or two each time you check on them. Green bean recipes with bacon are the BEST because the smokiness of the bacon adds so much flavor to the dish.
We frequently serve a “real” vegetable or salad with these green beans because they are just too good to count. My Nana’s Green Beans will be served at our Thanksgiving meal and again at Christmas this year, and every year.