Vegetables

Southern Style Green Beans With Potatoes

by Shelley on September 11, 2012 · 0 comments

in Recipes, Side Dishes

I was so happy when I found locally grown produce at Walmart the other day.

I had to grab me up some fresh green beans.

In the South our green bean recipe is a lot different than the one you will find in the North.

Here we cook them long and low, add the red potatoes to steam and you have two sides cooked in one pan.

So Southern, So Simple & So Delicious!

Here is how you prepare fresh green beans for cooking: 

You will need 1# of fresh green beans and wash, string and break.

Wash them well and to string them break off one tip and pull the string as far as it will go down the seam. Repeat the the other end tearing the string down the other side, discarding the ends and the strings. Break off and discard any discolored areas.  Break into approximately 1 1/2  inch pieces if you discover any more strings when breaking tear it down the seam as well. You can also open up a few of the larger bean pods and  add  the beans and discarding the opened pods.

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Southern Style Green Beans With Potatoes

Ingredients:

  • 1# of fresh green beans, washed, strung and broken
  • 3 pieces of bacon
  • 1 chicken bouillon cube
  • salt and pepper
  • 1 to 1 1/2 pounds or small red (new) potatoes

Instructions:

  • (Make sure your saucepan is deep enough to have some head space to hold green beans and potatoes.)
  • In a saucepan begin by adding bacon to hot pan. Let this fry until partially cooked, not crisp. Add green beans, cover with water, add chicken bouillon cube. Bring to a boil, reduce heat to low, cover with a lid and check on ever so often adding a little water if needed. Cook for one hour.
  • *Before adding the potatoes you need only enough water to cover approximately 1/2 of the green beans. So let it cook down or pour off some if you have to.
  • Clean the small red potatoes and cut into bite size pieces, trying to keep them about the same size, leaving the red skin on.Rinse them again. Increase the temperature of the beans bringing them to a boil again. Add to pot, making sure that they are on top of the beans not down in the water, sprinkle with salt and pepper, reduce the temperature to simmer, cover with lid and allow to steam/cook just until fork tender.

Notes

**You can also use canned green beans. (I prefer Allens Brand) use 2 14 ounce cans cook for about 30 minutes then add the potatoes as above.

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Tagged as: recipes, Side Dish, Side Dish Recipe, Vegetables

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Fried Okra

by Shelley on March 9, 2012 · 0 comments

in Recipes, Side Dishes

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Fried Okra

15 minutes

15 minutes

30 minutes

4 servings

Fried Okra

Fried okra is a Southern Classic and everyone prepares it differently, There is a ton of different recipes and ways to cook okra but this is a simple recipe with a few ingredients and the way I cook it. No dredging in egg then corn meal or deep frying. You just need okra, corn meal, salt and pepper and a little cooking oil, a hot skillet and you are set!

Ingredients:

  • #1 okra fresh or frozen pre-sliced
  • 1/4 cup corn meal
  • salt and pepper to taste
  • 1 tablespoon vegetable oil

Instructions:

  • Fresh okra: Rinse okra, cut in 1/4-1/2 inch slices and discard the tops and pointy ends. Discard also any tough pods that aren't easy to cut.
  • Frozen: Remove from freeze and prepare (I usually remove it around 15 minutes before allowing it to thaw a little)
  • Place okra in a bowl add corn meal and stir to coat well. Preheat oil in a skillet on med-high.
  • Add okra and turn once browned. Try not to stir or turn too often at this point or you will loose the coating. Repeat until all sides are browned well.
  • If you are like me and can't help but turn it too often and loose some of the coating you can always sprinkle some corn meal and continue to brown.. You can add more oil a little at a time during cooking if you feel you need it but 1 tablespoon usually does the trick for me.
  • Once browned reduce heat and cook around 10 more minutes. Salt and pepper to taste.
  • May take longer if using frozen okra.
  • Place on a plate with a paper towel to absorb the oil.
  • *If you want it soft and not crunchy cover and cook with a lid once browned.
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