Greasy Beans

 Greasy beans as opposed to steamed beans, is just an old southern method of cooking seasoned greens. Believe it or not, the old cooks did a lot of frying, boiling and stewing. Steaming just wasn't a common stove cooking method. So to fry, boil or stew there had to be some incorporation of flavor. In comes the fat for seasoning. There doesn't have to be a whole lot, just a little can go a long way.

3 lbs fresh green beans (I use whole fresh frozen)
6 slices bacon (or ½ cup bacon drippings, or a ham bone)
2 med. Onions, quartered
1 tsp. salt
¼ tsp pepper
¼ cup brown sugar

Wash, string and snap beans into pieces. Place in a large pot with water to cover. Add rest of ingredients, dicing the bacon. Cook at least 3 to 4 hours. The longer they cook, the better they taste.

Serves about 8 folks. Double recipe for folks with large appetites.

This can also be made in a slow cooker.

If you don't want the pork, try using smoked turkey instead.

Kidney Beans with Salt Pork

This is another recipe that calls for the “Secret Sauce”. This is from an old cookbook and was originally written using Kidney beans. This recipe, I think, can be adapted for any dried bean such as Kidney, Navy, Pinto, Lima, Cranberry, Black-eyed Peas,  etc.  I prefer the Pinto and Cranberry beans over the Kidney beans.

I realize that people used to make their own moonshine and “happy juice”, but I am kinda wondering if maybe the parents and grandparents used this to cook everything with! Maybe those Family Recipes were passed down....minus the “Secret sauce ingredients”. What do you think?

3 oz. salt pork
2 medium sized onions, chopped
1 tbs. flour
No. 2 can red kidney bean (or beans of choice)
2 tbs. cooking cherry

 

Cut salt pork into ½ inch dice; turn into skillet and pan broil slowly until crisp. Add finely chopped onion and cook slowly until onion is soft and yellow, stirring to prevent scorching. Blend in the flour to a smooth paste, then stir in beans and sherry thoroughly, then simmer gently for 10 minutes.

If you prefer the homemade beans, then cook them to your preference and then add this to beans and let simmer to blend flavors.

I love cooking with cast iron. Not only do you Not have the flakes sometimes associated with no-stick cookware, but the cast iron retains heat for better cooking temperature and as an added bonus you implement some iron into your dish. If you have a cast iron pot this would taste awesome!