Solid - great with roast poultry or meats
Stewed Green Beans
Carolyn Canterbury uses a green bean variety called fatty horse, which she cans in the summer, when making her version of this dish.
1⁄2 lb. sliced bacon
1 medium yellow onion, thinly sliced
3 tbsp. sugar
Kosher salt and freshly ground black pepper
2 1⁄2 lbs. fresh large green beans, trimmed and
cut into 2" pieces
1. Cut bacon into 1" pieces and transfer to a large pot. Cook bacon over medium-high heat, stirring occasionally, until crisp, 10–12 minutes. Add onions and cook, covered, stirring occasionally, until soft, 8–10 minutes.
2. Add sugar, 1 quart water, and salt and pepper to taste and stir well. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 15 minutes.
3. Add green beans, increase heat to medium-high, and bring to a boil. Reduce heat to medium-low and cook, covered, stirring occasionally, until green beans are very tender, about 11⁄4 hours. Season with salt and freshly ground black pepper to taste.
SERVES 6 – 8
