Green Beans

Hazel's Hot Dish Recipe of the Week

I hate raw green beans or steamed green beans.

Green Beans
2 – 2 1/2 pounds green beans
water to cover
non-smoked salt pork or any pork (smoked pork causes too much of a ‘smoke taste’ to suit me). Meat should be size of a deck of cards.
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons butter

Wash, remove ends and strings from beans. Break into 1 1/2 inch pieces. Barely cover beans and pork with water in a saucepan. Bring to a boil. Cut down heat to medium low, and allow to cook for an hour, checking and stirring ever so often to be sure they don’t stick. Do not let the water boil dry. Add hot water if water is necessary, but don’t add too much water. After an hour, stir beans. If they start to fall apart, add butter, salt and sugar and allow to boil dry, usually about 15 minutes. If there’s a lot of water, turn up the stove on high. Stand by the pot and allow it to boil dry.
Watch closely.

Listen, there’s nothing to making great green beans if you learn to do it right.

Next week … mashed potatoes.