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.

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.
Yield: serves 6-8

Ingredients

  • 12 lb. sliced bacon
  • 1 medium yellow onion, thinly sliced
  • 3 Tbsp. sugar
  • Kosher salt and freshly ground black pepper
  • 2 12 lb. fresh large green beans, trimmed and cut into 2" pieces

Instructions

  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.
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