Step by step

Method

4 steps

1. 1

   Trim 1½–2 pounds fresh green beans (or use frozen — no need to thaw fully). Dice 1 small onion; mince 2 garlic cloves optional. Smoked meat: 3–4 slices bacon, a ham hock, or 4 oz diced ham.

2. 2

   In a heavy pot over medium, cook bacon until it renders and starts to crisp, 5–8 minutes (or warm 1 tablespoon oil and add ham). Soften onion in the fat 4–5 minutes. Add green beans, 2–3 cups chicken stock or water (enough to come about halfway up), smoked meat, ½ teaspoon black pepper, optional pinch of red pepper flakes or sugar, and salt lightly if the meat is salty.

3. 3

   Bring to a simmer, then cook partly covered 25–45 minutes until the beans are soft and silky the Southern way — not bright-crisp. Stir now and then; add a splash of water if the pot runs dry. Taste the pot liquor — it should be smoky and savory. Finish with a splash of cider vinegar or hot sauce if it needs lift.

4. 4

   Serve with the pot liquor spooned over, next to meatloaf, fried chicken, or cornbread. You want soft, smoky Southern green beans in savory liquor — not squeaky undercooked beans or bland boiled vegetables.