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. 15
green beans, canned
if you have one handy
freshly ground is best
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.)