Southern Green Beans
Serves 4. Recipe is from “Lost Recipes: Meal to Share with Friends and Family” by Marion Cunningham and published by Alfred A. Knopf. “For the past few years, most of us have been following the recommended way of cooking green beans until just tender, because we’ve been told that long cooking destroys flavor and vitamins. But these green beans, with potatoes and a hint of bacon, have a fullness of flavor and depth of character that crunchy beans just don’t have.”
3 or 4 slices smoky-style bacon, diced
1 lb. green beans, washed, ends trimmed and cut into 1-inch lengths
Salt and black pepper, to taste
1 cup water
2 scallions, sliced
2 medium potatoes, peeled and diced
1. Heat a Dutch oven or heavy-bottomed pot with a lid. Add the bacon and cook over medium-low heat until lightly browned, about 5 minutes. Add the green beans, salt, pepper and water. Cover and cook over medium-low heat for about 10 minutes.
2. Add the scallions and potatoes, stir to mix, cover and cook for 30 minutes more. Check once or twice to make sure the liquid hasn’t all evaporated. Serve hot.