My love for green beans started with my grandma, one of the most amazing cooks I’ve ever known. My grandparents on my mom’s side canned green beans every year and we enjoyed them throughout the year at various family meals. I always looked forward to the side of green beans and relished each and every delicious bean. My grandma always added extra pepper and I learned to love them that way too. After my grandma passed away, I mourned all the things I would miss about her. We pulled the leftover green beans from her basement and broke them out at major dinners, such as Christmas and Thanksgiving. When it got down to one jar, I realized I would never again taste one of my favorite things. I toyed with the idea of canning green beans myself but haven’t quite figured out how I’m going to accomplish that task so when I began browsing Pinterest for recipes, I hoped to come across one that was similar to grandma’s green beans. Well, I found them! The first time I made these, they weren’t quite right. The second time, perfect. I included the right amount of salt and pepper so when I took that first bite, I was reminded of one of my favorite persons in this world. Now, I hope to continue cooking green beans like this so my future children and maybe even grandchildren can enjoy a piece of my Grandma Moore.
- 4 slices of bacon
- 2 lbs green beans, ends snapped off, long ones snapped in half, rinsed
- 2 cups chicken broth
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 Tbsp butter, optional
- Brown and crisp bacon in a large pot, remove and set aside.
- Add green beans to pot with all remaining ingredients, except butter.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
- Drain beans and add butter if using. Check beans for flavor and add additional salt and/or pepper if needed. Crumble bacon over top and toss to distribute evenly. Serve immediately.