SOUTHERN-STYLE FRESH GREEN BEANS

PAIGE WORRELL (Hermitage, Tennessee) was born in New Jersey and moved to Tennessee when she was six. Her mother was born and raised in Tennessee but moved away for a few years after marrying Paige’s father, a “Jersey boy.” Shortly after moving back to Tennessee, Paige’s mother and Grannie JUANITA MESSENGER (Sparta, Tennessee) had to do a lot of coaxing to get a six-year-old to try green beans that looked different from what she had been eating. But Paige finally tried the green beans and began to look forward to them when they’d have meals with Grannie. And she adds, “I’m very thankful that I can now re-create them as an adult.”

4 cups (1 quart) green beans (fresh, frozen, or canned)

1 slice of seasoning meat (bacon, ham) or a ham bone

2 (14.5 ounce) cans chicken broth

Water as needed

1 Place the green beans in a pot with the seasoning meat. Pour in the chicken broth and add water to cover the beans with liquid. Simmer on medium for 1 hour. Add water as needed to keep beans covered in liquid.

2 For the next hour, let the liquid cook down in the pot to approximately half an inch; be careful not to let the pot scald or the beans stick. Check the consistency of the beans and determine remaining cooking time by the amount of water remaining in the pan. Paige usually cooks them for 1 to 2 more hours while adding water as needed. Serve warm.

MAKES 6 TO 8 SERVINGS.

NOTE from Granddaughter: This recipe can be adjusted according to the amount of fresh green beans that are available. Also, Grannie adds her chicken broth at the end, while I add mine in the beginning. If you use low sodium chicken broth, I recommend using 1 can of regular chicken broth for better flavor.