Aunt Marthas Country Green Beans Recipes

AUNT MARTHA'S COUNTRY GREEN BEANS

Steps:

• Using a large pan, put all the ingredients in the pan.
• Bring to a boil.
• Cook for approximately two and a half hours.
• If needed add more water.
• Make sure the beans are really tender before serving.

BEANS AND GREENS

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.

COUNTRY GREEN BEANS

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. Drain if necessary.

CLASSIC COUNTRY GREEN BEANS

Steps:

• Empty canned green beans with liquid into a large saucepan. Add enough water to just cover beans. Stir in fatback, bouillon, onion powder, garlic powder, seasoned salt, and pepper until well combined; bring to a boil.
• Boil for 10 minutes, then reduce heat to low and simmer for 30 more minutes.

COUNTRY GREEN BEANS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Combine bacon, green beans, onion, butter, chicken broth, garlic, salt, and pepper in a saucepan. Cover and simmer on medium heat until beans are tender, 15 to 20 minutes.

BASIC GREEN BEANS

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return to pot. Toss with butter, if desired. Season with salt and pepper.

MARINATED GREEN BEAN AND BUTTER BEAN SALAD

Steps:

• Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
• Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
• In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.