Southern Green Beans

This is a classic "low and slow" Southern dish. The beans are cooked over a low simmer, not boiled. This recipe is a great to make in advance, since these beans are far better on the second day. This is thanks to the magic of pot liquor (aka pot likker), the broth produced during the stewing process.

DO NOT substitute canned or frozen green beans - they'll just turn to mush.

Southern Green Beans
serves 4-6

Combine in a large stock pot:
2 pounds green beans, trimmed and cut into thirds
1/3 pound thick-cut bacon, cut into roughly 2" squares
1 yellow onion, quartered
1 tsp. salt
1.5 tsp. fresh ground black pepper
enough cold water to float the beans

Cover the pot. Bring it to a boil, then immediately reduce to a very low simmer. Simmer covered for 1 hour, then adjust the salt level and simmer for about another 30 minutes.

Partially drain the beans, retaining 1-2 cups of liquid.

Finish with 1 tbsp. of butter (or rendered bacon fat if you have it).

Shopping list:
2 pounds fresh green beans
1/3 pound bacon
1 yellow onion