Friday, November 20, 2015

Southern Green Beans

6 strips of bacon  (before cooking, cut into 1" pieces)
1 onion (before cooking, slice onion on "longitude lines", not into rings)
1 clove garlic smashed
1/2 can Rotel tomatoes and green chiles - mild
Vegetable stock, chicken stock or water  (vegetable stock is best)
1 1/2 lbs green beans (NOT the petite ones. You want mature green beans for this) washed and ends trimmed.

Put the cut up bacon in a large heavy pan on medium.  Saute until cooked but not crisp.
Add onions to the bacon. No, you don't have to drain first.  Cook until onions are soft. About 4-5 min.
Add the garlic. Cook for about a minute, stirring. Don't brown the garlic.
Add the tomatoes and stir.
Add the green beans.
OPTIONAL: Add cracked pepper (yes), red pepper (I don't), and salt (I don't add salt here; I taste at about 1 hour and add salt if needed then; it usually doesn't need it because of the bacon).
Add stock or water to the level of the beans.
Let it come to a boil and then turn it down. You want it to bubble a bit, but bot a full boil. Cover and cook about 2 hours.