Southern green beans are a staple around our house. They are super simple to make, but they are oh, so tasty! When I was a little girl, my uncle made a cast iron pot of green beans on his cast iron stove. He put them on very early in the morning and every time I would walk past that stove they would smell heavenly. Heavenly. I would carefully reach my little hand in and one by one I would eat green beans until someone sent me on my way. This pattern continued throughout the day and low and behold, I wasn’t the only one sneaking green beans. Because, by the time supper time came around, there were hardly any green beans left. Whoops.
Southern green beans have a few secret ingredients for making them so tasty: bacon, brown sugar, and chicken bouillon cubes. But, the main things that makes them the best green beans ever, is …drum roll please…cooking them down. Yes, you let them boil over and over and over and just when you think they’ve boiled enough, you boil them one more time. Now, a cast iron pot (like the one below) doesn’t hurt either, but it’s not a necessity.
- 4 cans of green beans, drained and rinsed
- 4 strips of bacon
- 1/2 a cup of onion, diced
- 1 chicken bouillon cube
- 1 T brown sugar
- Cook the bacon.
- Remove bacon, but leave grease and saute onion.
- Toss green beans in grease and onion.
- Add one can of water, bouillon cube, brown sugar, chopped bacon, and turn on high to boil.
- Boil until all the water is gone and then add another can of water.
- Repeat this process 2-3 times.
- Be sure to watch the green beans carefully so they don't scorch.
- This recipe can be doubled, tripled, or whatever to meet the needs of your crowd.
- Also, once the green beans are done, you can place them in a slow cooker to stay warm.
I double dog dare you not to eat these Simple Southern Green Beans straight out of the pan!
This recipe, and others like it, can be found at Meal Plan Monday.