We had these beans for Easter dinner...yum!
MOM'S GREEN BEANS
From Billie Reid
I used to always cook my beans long and slow (for hours), but I have found I can achieve the same result by cooking an hour or so, turn off the heat for an hour or so, and later cook another hour or so, etc. They darken as they cook and they get yummy, too.
You can start with cans of beans, (which I usually do), or fresh beans.
For flavoring you need pieces of ham fat. When I bought a ham, I started saving my own fat from the outside of the ham, but you can buy this in the grocery.
I start the cooking process in a large pot, like a heavy 5-qt dutch oven, and fill half way with beans and then the fat, then cook as above.
Mom's notes: As for cooking the beans, I used to cook them all day, but last time I learned a short cut. I would cook them for an hour or so, turn them off and let them sit awhile, then turn them on to cook more, etc. This is also handy if you have to leave the house and go away from the stove for a while.
Remember another trick I mentioned last time we talked about it, was not to start with too much water. You can add water as needed. To start, the water should be just not quite covering the beans. The water needs to simmer down in the process.
Don't give up. Experiment until you get it like you like it. Traditions are made of such. I always put the whole can(s) of beans in the pan--water and all. No need to dump the water down the drain. Note: In the glasses you see in the pictures is the bean water, so I think she used some of the liquid from the cans and saved some for later, if needed. The amount of water used during the cooking is key to the flavor and final result.
