Stewed Green Beans

Welcome
to
Stonewall Farm & Gardens

What Can We Grow For You?

Your Subtitle text

Stewed Green Beans

Please don't turn up your nose at this delicious "old fashioned" recipe, even though it flies in the face of the contemporary culinary practice of gooking green beans until just "crisp tender". Sometimes things in the gardens get a little away from us this time of year and get a little on the large size.

This is the perfect recipe to use for when you have some green beans that have gotten just a little too big. One of the varieties we are growing this year is called Provider, and they really ive up to their name! They can grow REALLY big, seemingly overnight - as thick as your finger, and a good 6-7" long, but even at that size, they never get tough or seedy

Ingredients:
1/2 pound thick-cut bacon, cut into 1/2-inch pieces
1 medium yellow onion, sliced
1 tablespoon thinly sliced garlic
1 1/2 pounds large green beans, washed well and ends trimmed, cut into 2” pieces
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
About 2 cups water or chicken stock

Directions:

1. Set a large saute pan over medium heat and add the chopped bacon to the pan. Cook, stirring occasionally, until the meat is crisp and most of the fat has rendered, usually 7 to 8 minutes. Remove half of the rendered bacon fat from the pan and discard or save for another purpose.

2. Add the onions and garlic to the pan and cook until the onions are wilted, 3 to 4 minutes.

3. Add the string beans, thyme, salt and pepper to the pan and increase the heat to medium-high. Bring to a simmer and cook, tossing the beans occasionally, until the stock has nearly evaporated and the beans are falling-apart tender, about 30 minutes or longer, depending on the size of the beans.