Shiney Green Beans
Nothing says comfort food like grandma's cookin'. I have simplified the process with canned beans but feel free to use a comparable amount of fresh. I also replaced the lard in Grandma's recipe with (marginally more healthy) butter.
Yield
10 servingsPrep
1 minCook
45 minReady
46 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
green beans, canned
size #10 |
* |
| 1 | x |
ham bone
if you have one handy |
* |
| 1 | medium |
onions
quartered |
|
| 1 | stick |
butter
|
|
| 1 | teaspoon |
black pepper
freshly ground is best |
|
| 1 | pinch |
kosher salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
green beans, canned
size #10 |
* |
| 1 | x |
ham bone
if you have one handy |
* |
| 1 | medium |
onions
quartered |
|
| 113 | g |
butter
|
|
| 5 | ml |
black pepper
freshly ground is best |
|
| 1 | pinch |
kosher salt
to taste |
*
|
Directions
The key to this dish is not so much the ingredients or prep which are both almost painfully simple. Rather it is in the application of the heat.
Steamed vegetables may have their place in cuisine but it ain't here in the South. I'll leave those to Jeffrey Steingarten, he can even have mine.
Put all ingredients in a pot just big enough to fit them and cook over medium heat until the butter is melted. Give it a stir, cover and reduce heat to low. Stir occasionally add a little water if needed and check for doneness by looking for your reflection in the beans. That's SHINEY! Cook until the bean fibers are easily broken but not mushy, well almost, so they may be enjoyed by all the diners in your family from infants to grandparents (even sans teeth.)
