Fresh Green Beans with Bacon Recipe

Fresh Green Beans...snapped and ready for
a final QA/QC since the primary snapper was a
five year old!

I have mentioned before, I learned a lot of my cooking basics from my Grandma. One of eight children born on a farm, growing up during the Great Depression, she was a master of making large meals from whatever was on hand at the time. While she moved away from the farm, a large garden and a knack for making a meal with little was still her mode of operation!


Grandma's Green Beans are not the most heart healthy by modern standards, so I'll include her recipe (which I'll make about once a year) and a less fatty version that I've adapted over the years!

Grandma's Green Beans with Jowl Bacon

2-3 pounds of fresh green beans, trimmed & snapped into 1-2 inch pieces

1/4 pound of raw pork jowl bacon, diced into small cubes

water

Add the snapped green beans and chopped bacon pieces in a large stock pot or dutch oven, cover with water and bring to a rapid boil. Reduce heat, cover and simmer for several hours until the fat renders from the bacon and beans have reached desired doneness. Stir occasionally, adding additional water frequently as needed. Add salt and pepper to taste.


Updated Green Beans & Bacon

2-3 pounds of fresh green beans, trimmed & snapped into 1-2 inch pieces

3 tbsp commercial bacon bits or 1/3 pound raw, cubed turkey bacon

5 small red potatoes, quartered with peeling

1 tbsp Canola Oil

8 ounces chopped mushrooms

water

Add the snapped green beans, canola oil, and chopped bacon pieces in a large stock pot or dutch oven, cover with water and bring to a rapid boil. Reduce heat, cover and simmer for several hours until the beans have reached desired doneness. Stir occasionally, adding additional water frequently as needed. During the last 30 to 40 minutes of cooking time, add the quartered potatoes and mushrooms. Add salt and pepper to taste.