#southerncooking #soulfood #thanksgiving
NOTE: EVERY pot of green beans is not always identical. It depends on your type of bacon, the hotness of your onion and your choice of seasonings. At times you may wish to remove some of your bacon drippings or use 3-4 slices of bacon as opposed to 5-6 pieces. (If you are not used to “Southern” cooking you may wish to remove most of your bacon drippings, to start with) It all just depends on your personal taste! Sometimes you need more or even less chicken broth, it all just depends on humidity/weather, time of year (temp). So use this as a guide and adjust to YOUR tastes! Whether it is more garlic, Cajun seasoning, red pepper flakes etc., take this and MAKE IT YOUR OWN! These will last in an airtight container up to 3-4 days in the refrigerator. You can also freeze in airtight container for up to 3 months.
2-2 ½ lbs fresh (or in a pinch a good quality frozen) green beans, washed, trimmed and snapped into bite sized pieces, Do NOT forget to check for stems!
1-1 1/2 onion (sized as to your preference and cut anyway you like them cut) I used a sweet onion
4-6 slices of bacon (you can cook the slices whole and crumble them up or cut them small while uncooked and pan fry them) You could also use a ham hock or a good ham bone.
½-1 teaspoon salt (adjust at the end of cooking to your taste)
½-1 teaspoon ground pepper (adjust at the end of cooking to your taste)
2-4 cups chicken broth (in a pinch water OK to use, though chicken broth adds a really great "depth" of flavor to the recipe
OPTIONAL (though HIGHLY recommended, I would NEVER leave these out):
1-2 cloves minced garlic (I used minced garlic from a jar)
1-2 teaspoons sugar
¼-1 Cajun seasoning (like Tony’s or try my homemade Cajun seasoning)
Adjust ALL seasonings to YOUR liking.
Additional Optional Choices:
diced new potatoes
field peas
What more "heat"?
Red pepper flakes
Link for Cajun Seasoning:
[ Ссылка ]
