Southern-Style Green Beans

I’m always in for a home-cooked southern vegetable. A whole plate of them is best. There’s rarely a time I can resist a veggie plate at a restaurant. Especially if said plate includes Southern-Style Green Beans, slow cooked in a bacon-infused broth until tender and soft.

I know it is fashionable to serve green beans barely cooked so they still have some crunch to them and retain they’re bright green color. Admittingly, the color of Southern-Style Green Beans isn’t nearly as appealing as that of fresh green beans.

But cook green beans low and slow in a broth flavored with bacon, and you’ll go back for seconds and thirds. They’re so good, you’d be content to eat a big plate of green beans for a meal.

THE RECIPE

Ingredients

4 slices bacon,, diced
2 pounds green beans ends snapped off and longer beans snapped in half
2 cups chicken broth
2 cups water
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 tablespoon butter, optional

Instructions

Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.
Add green beans to pot along with all remaining ingredients, except butter.
Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste. I like lots of black pepper. Sprinkle with bacon and toss to distribute the bacon and butter.

Source: spicysouthernkitchen.com