usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 50

0 members and 50 guests
No Members online
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,538
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Results 1 to 9 of 9
  1. #1
    Join Date
    Jan 2008
    Location
    Benbrook, TX
    Posts
    684

    Thumbs up Old-style Country Green Beans

    Got this from a feller on another forum. Made them tonight and it's a thumbs up! Green beans at my house will never be the same again!

    http://awmiller.wordpress.com


    Old-style Country Green Beans

    * 1/4 pound sliced bacon
    * 3 (14.5 ounce) cans whole green beans, with liquid
    * 1/4 yellow onion
    * 1 teaspoon granulated sugar
    * 1/2 teaspoon salt
    * 1/2 teaspoon freshly-ground black pepper

    In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. (Did you notice there wasn’t any mention of draining the bacon grease??!!) Add salt, sugar and pepper and mix well. Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.
    Chuck

    http://cookinwithchuck.blogspot.com Updated 01/10/10

    Midnight Blue Smokers - Ft. Worth, Texas

    Q Joint Plank Owner.

  2. #2
    Join Date
    Jan 2008
    Posts
    448

    Default

    Ooooh yeah! The way Grandma and Mom used to do em. Slow cooked with the bacon and fat is the only way to go. Thanks for bringing this one up Chuck ... makes me want some of grandma's green beans right now.

  3. #3
    Join Date
    Jan 2008
    Location
    Benbrook, TX
    Posts
    684

    Default

    Quote Originally Posted by Q-N-Brew View Post
    Ooooh yeah! The way Grandma and Mom used to do em. Slow cooked with the bacon and fat is the only way to go. Thanks for bringing this one up Chuck ... makes me want some of grandma's green beans right now.

    Exactly what my wife said "Ohhh... these are really good! Reminds me of my Grandmothers beans. They are bad for ya though..."

    I just have to remind her how often her Grandmother made them and how old her Grandmother was when she died...
    Chuck

    http://cookinwithchuck.blogspot.com Updated 01/10/10

    Midnight Blue Smokers - Ft. Worth, Texas

    Q Joint Plank Owner.

  4. #4
    Join Date
    Jan 2008
    Posts
    448

    Default

    I reckon about everything is bad for ya if you take in too much of it too long.

    Grandma lived to 103 and Grandpa to 97. I'll probably keep eatin food I think tastes good. I still want some of those beans.

  5. #5
    Join Date
    Jan 2008
    Location
    Benbrook, TX
    Posts
    684

    Default

    Quote Originally Posted by Q-N-Brew View Post
    I reckon about everything is bad for ya if you take in too much of it too long.

    Grandma lived to 103 and Grandpa to 97. I'll probably keep eatin food I think tastes good. I still want some of those beans.
    Chuck

    http://cookinwithchuck.blogspot.com Updated 01/10/10

    Midnight Blue Smokers - Ft. Worth, Texas

    Q Joint Plank Owner.

  6. #6
    SmokyOkie Guest

    Default

    We do a variation of that with a little Cajun twist.

    We use fresh green beans and snap them long, remove the bacon and saute the beans on med high adding the onion or shallot for a minute or two right before the beans are well sauteed. Then deglaze w/ a tbs or two of L&PWS, and add the nacon back in w/ about a quarte pound of thin sliced Tasso.

    Here's a pic of some along w/ smoked stuffed acorn squash:

    Last edited by SmokyOkie; 02-29-2008 at 11:31 AM.

  7. #7
    Join Date
    Jan 2008
    Posts
    42

    Default

    Another variation is to use your original recipe with fresh or frozen green beans and then add chicken stock to cover the beans instead of the "juice" from the can.

  8. #8
    Join Date
    Sep 2013
    Location
    Louisiana
    Posts
    32

    Default Don't forget the taters

    We make them just like described, only use chicken stock in place of bean juice and dice a few potatoes. Cover and let simmer down till potatoes are fork tender. Mmm mmm. Good stuff.

  9. #9
    Join Date
    Jul 2013
    Location
    Green Bay, WI
    Posts
    405

    Default



    now if you were a good German, you'd add some vinegar to the party.....
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

Similar Threads

  1. Coming Soon - Large Big Green Egg
    By Willkat98 in forum Ceramic Cookers
    Replies: 49
    Last Post: 04-13-2008, 02:56 PM
  2. Country style ribs
    By Short One in forum Pork
    Replies: 17
    Last Post: 02-18-2008, 09:13 AM
  3. Big Country BBQ - Venison Sausage Recipe
    By JamesB in forum Sausage
    Replies: 2
    Last Post: 01-29-2008, 11:59 AM
  4. Texas Country Sausage by Jess
    By JamesB in forum Sausage
    Replies: 0
    Last Post: 01-29-2008, 04:00 AM
  5. St Louis Style Ribs
    By crewdawg52 in forum Pork
    Replies: 14
    Last Post: 01-23-2008, 12:02 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1