If you happen to have a ham bone around, from 'Virginia Prosciutto', in all its salted and cured glory would be great, now is a great time for this delicious and flavor rich dish that is these green beans. Most of us have a sure bet menu items that our families' gravitate towards, travel well and get rave reviews, even from people we may not normally share the table with regularly. I've been making this version of green beans for years, especially for the special dinners, birthdays and holidays.
If pork is not really your thing, no worries, smoked turkey wings, legs and necks, make delicious music with the greens too!
Old fashioned green beans aren't just dumped from the can and heated. Freshly snapped from the garden during this time of year is optimal, work with what you have access to. Soul Food style greens and beans should be simmered for additional time, up to 2 hours, sometimes more, infusing the vegetable with depth and charm, fulfilling and full of love and effort. You can taste the history in each bite.
A few aromatics are all you need and a little more time, your tasters won't soon forget it. I am a fan of a quick steam or saute of a garden fresh green bean, simple and drizzled with a little olive oil or sprinkled with some almond slivers . As popular as green bean casserole is, I've never really fallen into that matrix, the cream of mushroom in the can, saving families since the thirties, when it was created and marketed for making affordable dinners and gussying up a plain meal in minutes, a godsend for the Depression Era.
This dish is as easy as pie, needing only the time to simmer for a couple of hours and reduce the liquids. The pieces of ham are just a little added bonus!
Recipe:
1 gallon green beans, from the can, drained and rinsed
1 ham 🦴 or portion
2 medium onions, quartered
4 cloves 🧄, peeled and smashed
1 small pinch, red 🌶️ flakes
🐔 or 🥒 Stock or water, enough to cover green beans in large, heavy bottomed pot
🫒 oil
SPST (Salt and Pepper to Suit Taste)
Start by sauteing onion and garlic over medium high heat, in a large vessel, with a heavy drizzle of Olive oil.
Once onion is aromatic and showing signs of caramelization, add remaining ingredients and bring up to a boil.
Once mixture starts to boil, reduce to medium and let simmer for about 45 minutes, stirring occasionally.
After above time, reduce again to medium low and continue to simmer until liquid is reduced and beans are tender and flavorful.
Taste as you go, check the seasoning of the green beans until the desired intensity is reached.
Whenever that time comes, turn to low.
This recipe makes a large quantity. For smaller families or dishes, simply halve the recipe.
You can freeze the extras, for slow cooked veggie goodness in a flash later!
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