And virtually no where I lived, worked or ate in the Southern US from an arc from Southern Maryland to Lousiana, including Tennessee, did I ever see garlic or onions in those portions. Tomatoes might be used, but only in late summer when the tomatoes were in season. Sometimes the beans will be so dark green they're nearly black. Also, canned green beans (home canned are almost always made this way.
side meat and turnip greens o so sweet, what a treat i love green beans and bacon and i will 100% try this as everything you share with us is a treat too good to beat thank you for shearing with us all
I remember when you posted this... I made them the next day. And 6 years later, they're still the best green beans I've ever eaten! A family staple now. Everyone asks me to make them! Thanks chef John!
I’m from the south but we don’t use bacon as that was pretty expensive. We use some fat back instead. I will say if you want a vegetarian alternative use some Spanish olive oil.
My Grandma, a southern Belle, cooked green beans this way and all of us loved them. God called her up two years ago and seeing this video brings back some very nice memories...
There's also green been casseroles, my family is Norwegian and Scottish living in the western US and those are pretty much the only 2 ways we eat them (plus home canned ones).
I come from north China, where ppl eat similarly as ppl in the south. We also make this green bean stew very often( except we do not use tomato product, and instead, we add soy sauce for more taste). We normally serve this over white rice or hand made noodle (not pasta). Anyways, this is one of my best memories from childhood!
+C_ Farther Use any meat you want and replace onion with minced garlic. Instead of tomato sauce, use soy sauce. The rest is exactly the same. Also, do not add any salt until its fully cooked. Depending on the brand of soy sauce, sometimes you may not even need to add any extra salt. Slow cooker is perfectly fine, but you still need to sauté the meat and garlic/onion for flavour. Also, when cooking with slow cooker, reduce liquid added by about half, since there is almost no evaporation.
traditionally in the south, half runner green beans are used. They have large pods which are almost like dry beans with a buttery taste. This is good too, but nowhere near as good as the real thing.
You gotta add some potatoes. It can be any kind chopped up (my mama use red potatoes) AND you gotta snap them beans in half. I didn't spend my childhood snapping beans for y'all to not snap beans. Otherwise 👌👌👌👌.
snapped into 1/3rds is best. Mostly done because half runners are a bit more firm, those can be harder to snap since they are longer and softer. I prefer a half runner bean variety than the longer stringless types.
Haha that's funny....my grandma called them snap beans. That's what I thought they were called for a long time. All the grandkids would sit around the table and snap them for her. Snap beans and potatoes....that was one of my favorites that she made.
Growing up we didn't have a lot of money. So green beans, bacon and potatoes was dinner not a side dish. Harvesting the garden was rough on us kids when we just wanted to play. Snapping beans and shucking corn and peas for canning. When we got done with our garden we would do the same at my grandparents. It sucked as a kid, but gave us a good work ethic as adults.
Exactly how we eat them in Greece minus the bacon. My mom slow cooks them for hours with a lot of olive oil in until the liquid disappears and they are left with a rich tomato sauce in olive oil.You serve it with feta cheese and a good quality bread. Pure summer pleasure! Afterwards make your self a favor and eat some slices of watermelon, then it is going to be complete. .. Bring back the summer!
Thanks! I was looking to make something like this for my family for Thanksgiving but my niece doesn’t eat bacon or butter. Your version sounds perfect, so I’m going to try it tomorrow as a preview.
I just saw this. Can’t imagine why it took me 6 years to find it. This is similar to green beans my mother would make (she was from Arkansas). Some rendered bacon fat (there was always some bacon fat in the kitchen-she didn’t have to special cook some bacon to get it) , onion, slow simmer, producing pale soft beans that were loaded with flavor. Because my father was from a mid-western German family mom had to accommodate his tastes and the Germans like sharp flavors. So she would pour in quite a bit of apple cider vinegar toward the end. The result was pale flavorful tangy beans. I could eat them things by the pound! I do miss her cooking. Pardon me, but I have to go cry now.
Made this delish recipe three times, Thanksgiving, Christmas, and New Years. Loved it. After the usual two hours I drained the liquid, reduced it to gravy consistency, and recombined it with the beans and served over steamed rice. Transcendently delicious. Thank you! Ming
My mother and grandmother made green beans similar to these, but without the garlic and tomato. They put potatoes in with the beans and cooked them the full time. Best complete summer meal even, served with a side of fresh sliced tomatoes.
YES!!! Southerners don't put in garlic or tomato in. The meal you describe has been a favorite since childhood! And I still do it with a pan of cornbread and real butter.
@@teresajohnson7727 I never put the tomato or garlic in either, but I may try the tomato. Not a real big fan of garlic. I also don't use chicken stock. I do the bacon and onions like he does and put it in a crock pot with the beans with a stick of butter and let it cook on low for about 5 hours. I think it actually tastes better the next day
Being from the South, we never added tomato. Usually used bacon or ham hock when available, and occasionally some potatoes. It really depended on what was available when we fixed them. But yeah, nothing like beans that have been cooked for two hours with pork products! Love them!!
@@warrencarnright3747 I just love new potatoes fresh from the ground. I wash them rub oil on them and bake them. Then eat them just as is, no butter. They are small and packed with flavor.
I've watched your videos for almost two years now, and I can honestly say now that you've taught me a lot about cooking. Maybe not quickly within 2-3 videos... but after watching you for a long time, I built up a lot of what seems like useless information about food and I'm able to use it almost everyday in the kitchen. My hat's off to you, Chef John! Ive even grown a love for cayenne myself. :D
Hello, Michael here from Cyprus. I tried them today and they were absolutely delicious! i wanted to take a photo of the dish but it took me so much time to do (mostly cooking them) that when they were done we dug right into them without hesitation! haha! Awesome dish! I love everything about it! Soft and full of taste! Thank you for the recipe! Cheers from Cyprus
Thank You for posting this. Mom, (RIP) was a southern girl, made green beans almost exactly as this. Dad liked gardening each summer we had a ton o' green beans so this became a staple with dinner. Often served along side of a slice of country ham or just hamburgers and mashed potatoes. Simple peasant food but SO good!!! Starting with a bit of bacon or ham, the onions, beans, a wee bit of chicken stock/water would simmer for several hours. Little more than salt/pepper for seasoning. Occasionally added a bit of med. diced red potatoes but not really needed. Never the tomato as you suggested. I think this might upset the simple but tasty umami flavor. By itself the resulting broth on buttered bread or toast is a taste treat. Simple but yummy!! Now that the green beans are in season, think I need to make a pot tomorrow.
Tried this and it was delicious, as is with all of your other recipes that I have tried. Your videos have taught me to cook, or at least help me bring forth my inner chef. Thanks Chef John!
Not being a slave to conventional wisdom... That, Chef John, is wisdom in itself! Love it when a good plan comes together... as Hannibal from the A Team always said.
Was just bouncing around checking out green bean recipes wondering how best to show my beans some love and I'm glad I decided to check this out - bomb recipe!
Chef John, my husband and I made this tonight and followed your recipe exactly. Oh, except we substituted water for chicken broth. It turned out awesome - very, very flavorful. I think when we make this again we might add some potatoes as a few other people have suggested. Thanks so much for this video and all your other vids as well - you explain things so clearly and you're really entertaining and funny to boot:)
I grew up in the '50's. My grandmother and mother made this. They also used various kinds of meat. The ones I clearly remember are with bacon and/or ground beef (you could also use ground turkey for low fat and add some olive oil). Now, the one thing they added was cut potatoes, the last 20-30 minutes. I'm making it now, with green beans from my garden.. can't wait.
Thank you thank you, I have been looking for this recipe for 30 years. I tried this recipe for the first time back in the 90s. It was far and away the best green beans I've ever eaten. Just in time for thanksgiving.
Being a Southerner I've never heard tale of using tomato in cooking green beans ( must be a yankee thing, LOL) but this looks quite yummy. Definitely worth trying. Unless I'm doing a stir fry I hate my green beans brite green and crunchy . Cooked to death in pork of some type is the only way, LOL.
I'm with you. I gave the "Side Eye" when he put tomato in it but, oh well. Actually, I don't use garlic in mine, either. Simple things ;-) Pork, onion, butter, salt, water and a whole bunch of green beans cooked "to death" until almost all of the liquid is gone.
Losttoanyreason , yeah I scratched my head on that one too. All of my grandmas are/were from eastern Kentucky and none of them ever used anything but hammock and bacon grease...oh, the beans were half-runners, which are superior to what chef John is using
Me neither heard of onions in collards but never in string beans. As for the tomato stuff to each it's own. But mine is Smoked ham hocks boiled until almost ready to fall apart then clean string beans with small pieces of potato salt and pepper and hot sauce and let it cook until just a little pot likker.
I was 19 years old before I ever found out that there was any other way to eat green beans other than cooked to ridiculously tender, and whenever I had cooking jobs overseas they wouldn't let me cook veggies because I naturally overcooked most of them.
These are the best green beans you will ever eat & make. I've been cooking these for many years, thanks Chef John! They are hardy enough for a meal by themselves or a great addition to any meal.
This is interesting. I'm from the south but my family has never made green beans this way. Throw in a ham hock and some finely chopped onions, a little salt and some pepper and let it cook for a few hours. Your recipe looks good too!
im from the south too and never ever put tomatoes or garlic or ceyanne pepper in my beans .. but i might try it.. i don't know I like my beans and cornbread the old fashioned southern way.
Great recipe! As a southerner, I have to say thank you for not putting vinegar in the southern green beans recipe. I have been to many events and restaurants that include vinegar in their southern green bean dish.
This recipe is great. As a southerner, I make this all the time. I use the green beans that went a little too long on the vine that aren't as tender. Great way to use them as it makes them really soft and succulent. Sprig of rosemary gives a bit more too it too.
This is the best way to cook and enjoy green beans! I was raised on them cooked and prepared this way (except without tomato sauce,) Family roots from Kentucky and country cookin' has been and will always be some of the best food you will ever eat. Don't like the fat? Don't make them or just have every once in awhile. Cooked this way is heaven!
In the Middle East especially in Iraq our lunch is basically tomato-based stews with rice. We also make a similar stew such as this however with beef cut in cubes (rarely chicken), and we cut the beans into smaller pieces. I love to have it with raw onion or some other raw vegetables on the side. Yam!
Funny you said that. Most people in the south break the green beans into smaller 1/3rds , leaving them whole is not even easy to eat. Some people sprinkle raw onion on top too.
I made this last night and it was very very good. I used applewood smoked bacon and the flavor.... need I say more it's applewood smoked bacon! This is definitely a keeper and I just might make it again for thanksgiving. Thanks for sharing!!
I have to try making them with the tomato product and cayenne...other than that, exactly like moms! Loved having a grandma from the south. Thanks to her my mama and her sisters (and my generation too) are wonderful cooks!! I could live on this dish!
@@msbernie1970 OH! OK.....How long did that take to cook the ham hocks? so then we'd still benefit from the marrow or whatever from the bones, & all that flavor, right? just no bones or unmelted cartilage. That'd work with pinto beans too, right?? THANKS!
@@susanfurnish4132 yes, it would work for pinto beans too. She would cook the ham hocks for about an hour or so, just enough to get the meat tender enough to easily release the bones and cartilage. You could also just cook the hocks with the beans from the beginning. When the beans are done, take the ham hock out and cut it up and remove the bone, add the meat back to the pot. I usually cook the hock first. I also do this when I'm making collard greens or black-eyed peas.
i always could take them or leave them with green beans. these are incredible! best i've ever eaten! thank you chef!! all your recipes that i've tried come out perfect! thanks again!! excellent!!!!!
Green beans were always a staple in the house when I was growing up. You see my parents were from the mountains of NC. Almost every meal in the mountains, no matter how rich or poor people were. The most common method was using good fatback or if it was special occasion, some fatty portions of sugar cured ham, (the American Prosciutto). DO NOT USE SALT CURED HAMS. The cook would let the meat "sweat" as was described to me- to produce some of the oils. Then an appropriate amount of home canned beans, preferably White Half-Runners, jar un-drained, were placed in the pot, and the pot was put on a low-medium heat until the beans turned a very dark green and all the water is gone. No salt needed to be added, only some pepper. The hardest thing for me to do is figure out how to stir without breaking up the beans. Some times corn was added, or caramelized onions or more commonly boiled potatoes near the end. I've had this cooled on a open fire, a wood fireplace, a wood stove all the way to an electric stove, this is one of those OLD dishes, at least in the Americas.
spot on with the white half runners. The beans are best for this, with the larger white seed which becomes soft and almost "butter/creamy" like. Using long california and asian varieties is good I'm sure, but not as good as half runners. Snap them into 1/3rd's as well, leaving them long will make it hard to stir. Water to the top of the beans and let a low heat cook all the water away, people leave so much water in there with some of these recipes. All that will do is turn soft beans super soggy.
Crazy question lol, i never heard of white half runners and i grew up on the crystal coast by way of texas, still here. Are they like big limas beans my mom called "butterbeans"?
no, nothing like that. It's a standard green bean, white half runners the seeds are just larger and have a buttery / potato flavor to them. The beans can be as large as a smaller navy bean, they're delicious. I think they are the most common in the Virginia region.
I've been making this recipe every creole tomato season here in New Orleans with fresh roasted creole tomatoes ever since I found this recipe. I use the whole pack of bacon and about 10 times as much garlic, of course. I love these.
I have made this recipe many times and I am making them again tonight. These are the best green beans I have ever had. Everyone I have made these for loved them. :)
i honesty don't know why anybody uses canned green beans anymore. you can get fresh year round now. they taste so much better, they take 10 minutes to cook. You can do stuff like this with them. I stopped buying canned soup years ago, My canned vegetables are limited to when I need them in recipes.
YES! I only like them fresh when in season and from the Farmers Stand) and I mostly use frozen now...just less handling and ONLY organic! People from the deep South have always used tomatoes up in various ways when their gardens were abundant and needed to use them up
Chef John - I am a novice in the kitchen, but your videos always inspire me to cook. Thank you very much for making these videos. Always a pleasure to watch, and I'm glad to have you on my subscription list.
I'm from the south and never heard of using tomato sauce in green beans but otherwise everything else sounds right. I make mine the exact same way, using beef broth instead. Thinking back, I think I tried green beans made this way in a restaurant using tomato sauce and didn't care for the taste. I was in the Midwest at the time.
+Lizzie We make them like this in some parts of New Orleans. When we add tomato product, we call them Creole Green Beans. Still, I never cooked them until watching this Video. #iLoveEm
504Diva When I briefly lived in the Midwest, I was invited to a Thanksgiving dinner once. The first thing I ran to get were the green beans.....that's how much I love these little devils. I gulped a whole bunch down and almost threw up. I looked across the table and one guy had the same look on his face. I was too modest to ask what the hell did we have here but he did. Turns out, the woman who brought them, was from Iowa and said it was popular in Iowa to cook green beans using vinegar and brown sugar. All I can say is, I'm a little more cautious with heading for green beans these days.....lol. I didn't realize there were so many ways to cook them. I was only familiar with southern style. But hey....You live and learn!
+Lizzie Beth I had a similar experience with what I thought were potatoes. Turned out to be cauliflower which I had never heard of at the time. I had to ask why the potatoes tasted like broccoli which I also hate. I've never heard of using tomato anything with green beans but I'm gonna try this!
My mom, who was from Texas, made these on the regular, she also did a very similar dish with okra instead of the green beans. I think I’ll make some just for old time’s sake. Thanks, CJ!
Neat-o! I'm in Paris, France and have worked as a chef's assistant here (hard work!). One would think I'm this culinary genius and I'm not bad but this guy has got me doing stuff which wasn't even my specialty, and I usually get a laugh out of the clips, too! Watching him and trying some stuff raises the barre for us! :)
+Chantel Cecilia My grandparents did this with salt pork that was first fried crispy. Also, I most commonly saw this cooked together with peeled, halved russet potatoes.
Biff Dinkley I guess I should have asked if their was a substitue for pork. I eat pork, but not everybody does so I really wanted to know if you could use something like Salted Cod or something.
+Chantel Cecilia I use roasted turkey. It doesn't matter what part of the turkey you use. However, make sure the turkey is roasted. The flavor is amazing. Oh, remember to boil the roasted turkey for about an hour or until it's fork tender :)
This reminds me of the green beans my grandma used to make, except hers had potatoes and no tomato sauce. I used to love them as a kid, but she took most of her recipes with her when she died. I'll definitely give this version a try. Thanks!
I see all y'all goin on about beans and taters. My family takes smoked sausage, onions, garlic, green beans and potatoes with some bouillon in a slow cooker for at least 6 - 8 hours. Serve with some bread and butter and hot sauce, you don't need nothin else...except beer.
💚💚This is just what I was looking for. I just harvested a big bunch of green beans from my garden. I can see from your page we have similar tastes. I love to cook and make TH-cam videos like your I hope we can learn more from each other. Thank you for your inspiration for tonight’s dinner!
Had to come back and thank you for this awesome recipe! I gave it a little Mexican flare added cumin oregano and 2 serranos and everyone loved it!!! I did also add potatoes, I can't wait to make them again 🍽️
FINALLY someone other than Paula Deen knows how to cook southern style. We from the south, do not as a rule, eat green beans that have been dunked in boiling water and shocked with ice water. now, sometimes we are forced to (at business dinners and such) these look so good. you go Chef John.
Well done Chef John! My mom would have loved this one. She grew up on a farm. She never made fancy, complicated dishes. That said, she was an amazing cook!
Finally. Being a dumb ol hick from Alabama I'm so glad you made a video using terminology I can understand. Don't know where you got them fancy cooking words to measure stuff but handful is universal. The bigger your hand the more you put in because the more you're probably going to eat. So, bless your heart.
Great recipe once again chef! In Greece there exists a vegetarian variation of this dish. No bacon, just olive oil, onion, green beans, fresh tomato sauce, with the addition of parsley. 1 hour cooking time, served with feta cheese (a must) and fresh crispy bread. Heaven!
My favourite meal , A very popular dish in the Vosges county in France , we don't add water but a beef tomato in it and little water , either way , it's delicious . Thank you !
I never cooked before, and my soon to be girlfriend's birthday was yesterday and I cooked for her. I used this recipe and a few others to make her green beans Mac and cheese fried chicken and rice. She loved it, at the end she gave me a kiss. This was really easy and thank you for recipe. I ll subscribe immediately
Man... I made this yesterday for Thanksgiving and it was So Awesome.... Very savory and complimented everything else. Another fantastic recipe from Chef John! Thanks...👍👍👍
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/233794/Slow-Cooked-Green-Beans/
For true southern cooking, you'd use fatback or "belly meat" (which bacon is made from).and no, fatback isn't all fat.
And virtually no where I lived, worked or ate in the Southern US from an arc from Southern Maryland to Lousiana, including Tennessee, did I ever see garlic or onions in those portions. Tomatoes might be used, but only in late summer when the tomatoes were in season. Sometimes the beans will be so dark green they're nearly black. Also, canned green beans (home canned are almost always made this way.
side meat and turnip greens o so sweet, what a treat
i love green beans and bacon and i will 100% try this as everything you share with us is a treat too good to beat thank you for shearing with us all
Wow, you convinced me to spend the time on it, and it is amazing.! Definitely worth the time. I am astounded, and surprised. Thanks mate.!
I remember when you posted this... I made them the next day. And 6 years later, they're still the best green beans I've ever eaten! A family staple now. Everyone asks me to make them! Thanks chef John!
I followed the recipe to a T all I can say is these are the best green beans EVER. can't wait to serve them on Thanksgiving
I’m from the south but we don’t use bacon as that was pretty expensive. We use some fat back instead. I will say if you want a vegetarian alternative use some Spanish olive oil.
They look really good. I just bought some fresh green beans I am gong to try this recipe!
Isn't this the only way to cook them? Thank you grandma for treating me right
My Grandma, a southern Belle, cooked green beans this way and all of us loved them. God called her up two years ago and seeing this video brings back some very nice memories...
@@shair00 Same here. Collard greens were yummy too.
Stewed green beans are the BEST!!!
There's also green been casseroles, my family is Norwegian and Scottish living in the western US and those are pretty much the only 2 ways we eat them (plus home canned ones).
Grandis is always right.... :-D
I am cooking this for sunday dinner and my kitchen smells like heaven! My husband's grandmother from Louisiana used to make this. Thanks for the post.
I come from north China, where ppl eat similarly as ppl in the south. We also make this green bean stew very often( except we do not use tomato product, and instead, we add soy sauce for more taste). We normally serve this over white rice or hand made noodle (not pasta). Anyways, this is one of my best memories from childhood!
+xi chen Tell us what is in your green bean stew. Very curious and will follow your recipe. Can I use a slow cooker?
+C_ Farther Use any meat you want and replace onion with minced garlic. Instead of tomato sauce, use soy sauce. The rest is exactly the same. Also, do not add any salt until its fully cooked. Depending on the brand of soy sauce, sometimes you may not even need to add any extra salt. Slow cooker is perfectly fine, but you still need to sauté the meat and garlic/onion for flavour. Also, when cooking with slow cooker, reduce liquid added by about half, since there is almost no evaporation.
+Sheen X Thanks, Sheen.
traditionally in the south, half runner green beans are used. They have large pods which are almost like dry beans with a buttery taste. This is good too, but nowhere near as good as the real thing.
This and your version with the soy would make a good topping for rice.
You gotta add some potatoes. It can be any kind chopped up (my mama use red potatoes) AND you gotta snap them beans in half. I didn't spend my childhood snapping beans for y'all to not snap beans. Otherwise 👌👌👌👌.
snapped into 1/3rds is best. Mostly done because half runners are a bit more firm, those can be harder to snap since they are longer and softer. I prefer a half runner bean variety than the longer stringless types.
Rica Ivory omg right! Sitting with my mama teaching me how to cook
Haha that's funny....my grandma called them snap beans. That's what I thought they were called for a long time. All the grandkids would sit around the table and snap them for her.
Snap beans and potatoes....that was one of my favorites that she made.
Growing up we didn't have a lot of money. So green beans, bacon and potatoes was dinner not a side dish. Harvesting the garden was rough on us kids when we just wanted to play. Snapping beans and shucking corn and peas for canning. When we got done with our garden we would do the same at my grandparents. It sucked as a kid, but gave us a good work ethic as adults.
Love your comment! Made me giggle! But it's true! They need to be snapped in half!
Exactly how we eat them in Greece minus the bacon. My mom slow cooks them for hours with a lot of olive oil in until the liquid disappears and they are left with a rich tomato sauce in olive oil.You serve it with feta cheese and a good quality bread. Pure summer pleasure! Afterwards make your self a favor and eat some slices of watermelon, then it is going to be complete. .. Bring back the summer!
Emmanuel Odulukue exactly! No bacon! I put some carrots in slices and parsley. Summer food! I love them!
That sounds lovely! I'll totally make them that way 😊
Y'all have watermelon in Greece? *mind blown*
How did that happen!
@@julieenslow5915 lol
Thanks! I was looking to make something like this for my family for Thanksgiving but my niece doesn’t eat bacon or butter. Your version sounds perfect, so I’m going to try it tomorrow as a preview.
My mammy from West Virginia used to make awesome green beans, bless her heart.
I just saw this. Can’t imagine why it took me 6 years to find it.
This is similar to green beans my mother would make (she was from Arkansas). Some rendered bacon fat (there was always some bacon fat in the kitchen-she didn’t have to special cook some bacon to get it) , onion, slow simmer, producing pale soft beans that were loaded with flavor. Because my father was from a mid-western German family mom had to accommodate his tastes and the Germans like sharp flavors. So she would pour in quite a bit of apple cider vinegar toward the end. The result was pale flavorful tangy beans. I could eat them things by the pound! I do miss her cooking.
Pardon me, but I have to go cry now.
My Swabish Oma would do green beans like this and have assorted wursts and homemade spaetzle. A touch of vinegar at the table.
That's just how my mom used to cook them too. 😢
My Oma would make this incredible green bean salad, primary flavor was vinegar. To this day I still can't recreate it, despite how simple it was.
Made this delish recipe three times, Thanksgiving, Christmas, and New Years. Loved it. After the usual two hours I drained the liquid, reduced it to gravy consistency, and recombined it with the beans and served over steamed rice. Transcendently delicious. Thank you! Ming
My mother and grandmother made green beans similar to these, but without the garlic and tomato. They put potatoes in with the beans and cooked them the full time. Best complete summer meal even, served with a side of fresh sliced tomatoes.
YES!!! Southerners don't put in garlic or tomato in. The meal you describe has been a favorite since childhood! And I still do it with a pan of cornbread and real butter.
@@teresajohnson7727 I never put the tomato or garlic in either, but I may try the tomato. Not a real big fan of garlic. I also don't use chicken stock. I do the bacon and onions like he does and put it in a crock pot with the beans with a stick of butter and let it cook on low for about 5 hours. I think it actually tastes better the next day
Being from the South, we never added tomato. Usually used bacon or ham hock when available, and occasionally some potatoes. It really depended on what was available when we fixed them. But yeah, nothing like beans that have been cooked for two hours with pork products! Love them!!
Green beans and new taters!!!, YES SIR!... GOOOOD STUFF !
@@warrencarnright3747
I just love new potatoes fresh from the ground. I wash them rub oil on them and bake them. Then eat them just as is, no butter. They are small and packed with flavor.
@@lynnjohnson1239 👍👍
I've watched your videos for almost two years now, and I can honestly say now that you've taught me a lot about cooking. Maybe not quickly within 2-3 videos... but after watching you for a long time, I built up a lot of what seems like useless information about food and I'm able to use it almost everyday in the kitchen. My hat's off to you, Chef John! Ive even grown a love for cayenne myself. :D
green beans and white potatoes is what we eat in the south. just add some diced white potatoes. its will be on point.
Hell yeah!
Lakendra Landon Yes...paired with some kind of smothered meat (pork chops, chicken, etc)
i c, thanks girl friend!
With a hunk of cornbread. Oh this was my mother's specialty.
use half runner green beans, so much better, asian and californian varieties are good as well, but nowhere near as good as traditional half runners.
Hello, Michael here from Cyprus. I tried them today and they were absolutely delicious! i wanted to take a photo of the dish but it took me so much time to do (mostly cooking them) that when they were done we dug right into them without hesitation! haha! Awesome dish! I love everything about it! Soft and full of taste! Thank you for the recipe! Cheers from Cyprus
Thank You for posting this.
Mom, (RIP) was a southern girl, made green beans almost exactly as this. Dad liked gardening each summer we had a ton o' green beans so this became a staple with dinner. Often served along side of a slice of country ham or just hamburgers and mashed potatoes. Simple peasant food but SO good!!!
Starting with a bit of bacon or ham, the onions, beans, a wee bit of chicken stock/water would simmer for several hours. Little more than salt/pepper for seasoning. Occasionally added a bit of med. diced red potatoes but not really needed. Never the tomato as you suggested. I think this might upset the simple but tasty umami flavor.
By itself the resulting broth on buttered bread or toast is a taste treat. Simple but yummy!! Now that the green beans are in season, think I need to make a pot tomorrow.
Pot Liquor is the best!
Making these for thanksgiving. Along with greens, tomatoes, you name it!
LOL!!!
and corn bread stuffing and mushroom gravy...
Lol you name it
Beans, tomatoes, potatoes!
Tried this and it was delicious, as is with all of your other recipes that I have tried. Your videos have taught me to cook, or at least help me bring forth my inner chef. Thanks Chef John!
Not being a slave to conventional wisdom... That, Chef John, is wisdom in itself! Love it when a good plan comes together... as Hannibal from the A Team always said.
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Was just bouncing around checking out green bean recipes wondering how best to show my beans some love and I'm glad I decided to check this out - bomb recipe!
It’s very nice to introduce this dish I’ve enjoyed for 74 years. Yes. We here in the South can cook. Thanks for sharing.
Chef John, my husband and I made this tonight and followed your recipe exactly. Oh, except we substituted water for chicken broth. It turned out awesome - very, very flavorful. I think when we make this again we might add some potatoes as a few other people have suggested. Thanks so much for this video and all your other vids as well - you explain things so clearly and you're really entertaining and funny to boot:)
I add potatoes also, don’t add until last 30 minutes tho or they will become too mushy.
Wow I just cooked the green beans. it's the best recipe I enjoyed it yummy. Thank you
I grew up in the '50's. My grandmother and mother made this. They also used various kinds of meat. The ones I clearly remember are with bacon and/or ground beef (you could also use ground turkey for low fat and add some olive oil). Now, the one thing they added was cut potatoes, the last 20-30 minutes. I'm making it now, with green beans from my garden.. can't wait.
Jo Anne Keryger why would you want to go low fat?
Thank you thank you, I have been looking for this recipe for 30 years. I tried this recipe for the first time back in the 90s. It was far and away the best green beans I've ever eaten. Just in time for thanksgiving.
Being a Southerner I've never heard tale of using tomato in cooking green beans ( must be a yankee thing, LOL) but this looks quite yummy. Definitely worth trying. Unless I'm doing a stir fry I hate my green beans brite green and crunchy . Cooked to death in pork of some type is the only way, LOL.
I'm with you. I gave the "Side Eye" when he put tomato in it but, oh well. Actually, I don't use garlic in mine, either. Simple things ;-)
Pork, onion, butter, salt, water and a whole bunch of green beans cooked "to death" until almost all of the liquid is gone.
Losttoanyreason , yeah I scratched my head on that one too. All of my grandmas are/were from eastern Kentucky and none of them ever used anything but hammock and bacon grease...oh, the beans were half-runners, which are superior to what chef John is using
Me neither heard of onions in collards but never in string beans. As for the tomato stuff to each it's own. But mine is Smoked ham hocks boiled until almost ready to fall apart then clean string beans with small pieces of potato salt and pepper and hot sauce and let it cook until just a little pot likker.
Losttoanyreason I think it’s a Mexican tradition. In south Texas, my mom uses a small amount of tomato.
We sometimes had tomato, but it was a welcome novelty rather than the usual.
I make these every Thanksgiving. I will forever use this recipe! Thank you sir
I was 19 years old before I ever found out that there was any other way to eat green beans other than cooked to ridiculously tender, and whenever I had cooking jobs overseas they wouldn't let me cook veggies because I naturally overcooked most of them.
PS: I'm pretty sure "Thou shalt not remove thy bacon grease" is the 11th Commandment if you're Southern.
Bob, with a Greek name, you are certainly a "good ole boy" in the green bean world. Haha
11th Commandment is correct.
Brooks Webb Papadopoulos isn't my real last name. lol
+Bob Papadopoulos That's true. I traveled the South and there was bacon fat on every damn thing.
+C_Farther Glorious, ain't it?
These are the best green beans you will ever eat & make. I've been cooking these for many years, thanks Chef John! They are hardy enough for a meal by themselves or a great addition to any meal.
THE SOUTH IS A PLACE.... NORTH, EAST, AND WEST ARE JUST DIRECTIONS.....
How about... The West? The Wild Wild West?
yasssss
That's a time.
Way to shit on a point!
FREEMEN OWNRIFLES SOUTH AFRICA
This is the way greens were cooked back in the 50’s, 60’s. This is how i still cook them. Delicious!
This is interesting. I'm from the south but my family has never made green beans this way. Throw in a ham hock and some finely chopped onions, a little salt and some pepper and let it cook for a few hours. Your recipe looks good too!
im from the south too and never ever put tomatoes or garlic or ceyanne pepper in my beans .. but i might try it.. i don't know I like my beans and cornbread the old fashioned southern way.
Great recipe! As a southerner, I have to say thank you for not putting vinegar in the southern green beans recipe. I have been to many events and restaurants that include vinegar in their southern green bean dish.
You are right Chef, they are good, different, but good. Just like you.
Chef John, I'm southern, and that's a better beans recipe than I've ever seen a southern cook do! Cheers to you! JQ
There's nothing like the smell of bacon and onions cooking together
This recipe is great. As a southerner, I make this all the time. I use the green beans that went a little too long on the vine that aren't as tender. Great way to use them as it makes them really soft and succulent. Sprig of rosemary gives a bit more too it too.
These were AMAZING!! Looking forward to making this again soon!!! Omg 😋🍴
Laveyda Pearson Everybody is doubtful of the tomato. Then they try it. So good!
This was soooooooo damn good!!!!!!!!!!!!!!!!!!!!!!!!
Nice to finally see someone actually show how to cook green beans correctly. Thank you!
You are the Tim Gunn of your Un-YUN!
This is the best way to cook and enjoy green beans! I was raised on them cooked and prepared this way (except without tomato sauce,) Family roots from Kentucky and country cookin' has been and will always be some of the best food you will ever eat. Don't like the fat? Don't make them or just have every once in awhile. Cooked this way is heaven!
In the Middle East especially in Iraq our lunch is basically tomato-based stews with rice. We also make a similar stew such as this however with beef cut in cubes (rarely chicken), and we cut the beans into smaller pieces. I love to have it with raw onion or some other raw vegetables on the side. Yam!
Funny you said that. Most people in the south break the green beans into smaller 1/3rds , leaving them whole is not even easy to eat. Some people sprinkle raw onion on top too.
I made this last night and it was very very good. I used applewood smoked bacon and the flavor.... need I say more it's applewood smoked bacon! This is definitely a keeper and I just might make it again for thanksgiving. Thanks for sharing!!
i've made this, chef! and for an exotic asian twist, i used shrimp paste and it taste amaaaazzziiiingggg
Maybe some asian chilli garlic oil
I have made these dozens of times and always watch this recipe because its so entertaining. Oh and the green beans come out delicious!
I'm trying this recipe tommorrow with smoked turkey legs and corn bread.. mmmm. Should be pretty good.
That sounds really good! What time do we eat???
I have to try making them with the tomato product and cayenne...other than that, exactly like moms! Loved having a grandma from the south. Thanks to her my mama and her sisters (and my generation too) are wonderful cooks!! I could live on this dish!
My gran used ham hocks. Same flavor, just cheaper.
Yea, I just don't like to deal any bones.........
@@susanfurnish4132 my mom would cook the ham hocks first to get them tender, then take the bone out and cut up the meat. Then she would add the beans.
@@msbernie1970 OH! OK.....How long did that take to cook the ham hocks? so then we'd still benefit from the marrow or whatever from the bones, & all that flavor, right? just no bones or unmelted cartilage. That'd work with pinto beans too, right?? THANKS!
@@susanfurnish4132 yes, it would work for pinto beans too. She would cook the ham hocks for about an hour or so, just enough to get the meat tender enough to easily release the bones and cartilage. You could also just cook the hocks with the beans from the beginning. When the beans are done, take the ham hock out and cut it up and remove the bone, add the meat back to the pot. I usually cook the hock first. I also do this when I'm making collard greens or black-eyed peas.
@John Sadler Sorry to sound ignorant, but what is fat back? Thanks for your explanation.
i always could take them or leave them with green beans. these are incredible! best i've ever eaten! thank you chef!! all your recipes that i've tried come out perfect! thanks again!! excellent!!!!!
Green beans were always a staple in the house when I was growing up. You see my parents were from the mountains of NC. Almost every meal in the mountains, no matter how rich or poor people were.
The most common method was using good fatback or if it was special occasion, some fatty portions of sugar cured ham, (the American Prosciutto). DO NOT USE SALT CURED HAMS. The cook would let the meat "sweat" as was described to me- to produce some of the oils. Then an appropriate amount of home canned beans, preferably White Half-Runners, jar un-drained, were placed in the pot, and the pot was put on a low-medium heat until the beans turned a very dark green and all the water is gone.
No salt needed to be added, only some pepper.
The hardest thing for me to do is figure out how to stir without breaking up the beans.
Some times corn was added, or caramelized onions or more commonly boiled potatoes near the end.
I've had this cooled on a open fire, a wood fireplace, a wood stove all the way to an electric stove, this is one of those OLD dishes, at least in the Americas.
spot on with the white half runners. The beans are best for this, with the larger white seed which becomes soft and almost "butter/creamy" like. Using long california and asian varieties is good I'm sure, but not as good as half runners. Snap them into 1/3rd's as well, leaving them long will make it hard to stir. Water to the top of the beans and let a low heat cook all the water away, people leave so much water in there with some of these recipes. All that will do is turn soft beans super soggy.
Crazy question lol, i never heard of white half runners and i grew up on the crystal coast by way of texas, still here. Are they like big limas beans my mom called "butterbeans"?
no, nothing like that. It's a standard green bean, white half runners the seeds are just larger and have a buttery / potato flavor to them. The beans can be as large as a smaller navy bean, they're delicious. I think they are the most common in the Virginia region.
I've been making this recipe every creole tomato season here in New Orleans with fresh roasted creole tomatoes ever since I found this recipe. I use the whole pack of bacon and about 10 times as much garlic, of course. I love these.
People down South really do know how to eat.
I have made this recipe many times and I am making them again tonight. These are the best green beans I have ever had. Everyone I have made these for loved them. :)
i honesty don't know why anybody uses canned green beans anymore. you can get fresh year round now. they taste so much better, they take 10 minutes to cook. You can do stuff like this with them. I stopped buying canned soup years ago, My canned vegetables are limited to when I need them in recipes.
YES! I only like them fresh when in season and from the Farmers Stand) and I mostly use frozen now...just less handling and ONLY organic! People from the deep South have always used tomatoes up in various ways when their gardens were abundant and needed to use them up
These beans were excellent. They were so good that they will be served on my Thanksgiving table this and every year.
my wife makes green beans in a similar fashion. it's how she learned form her grandma.
Chef John - I am a novice in the kitchen, but your videos always inspire me to cook. Thank you very much for making these videos. Always a pleasure to watch, and I'm glad to have you on my subscription list.
Oh my! That's a tidy looking bowl of green beans.....
I did this recipe two years ago. It was so good. All I got was compliments. Definitely gonna do it again this year.
40 minutes in an electric pressure cooker. Add a bay leaf. Done.
L
H Name I use a pressure cooker too.
thanks i like crock pot!
Spoken like a true colonizer
Yankee. Southern cooking is a meditation that's meant to be done *slowly* just like everything else down here!
My garden is overflowing with beautiful string beans I will try this for sure... I need new ways to enjoy them..
I'm from the south and never heard of using tomato sauce in green beans but otherwise everything else sounds right. I make mine the exact same way, using beef broth instead. Thinking back, I think I tried green beans made this way in a restaurant using tomato sauce and didn't care for the taste. I was in the Midwest at the time.
+Lizzie We make them like this in some parts of New Orleans. When we add tomato product, we call them Creole Green Beans. Still, I never cooked them until watching this Video. #iLoveEm
504Diva When I briefly lived in the Midwest, I was invited to a Thanksgiving dinner once. The first thing I ran to get were the green beans.....that's how much I love these little devils. I gulped a whole bunch down and almost threw up. I looked across the table and one guy had the same look on his face. I was too modest to ask what the hell did we have here but he did. Turns out, the woman who brought them, was from Iowa and said it was popular in Iowa to cook green beans using vinegar and brown sugar.
All I can say is, I'm a little more cautious with heading for green beans these days.....lol. I didn't realize there were so many ways to cook them. I was only familiar with southern style. But hey....You live and learn!
+Lizzie Beth I had a similar experience with what I thought were potatoes. Turned out to be cauliflower which I had never heard of at the time. I had to ask why the potatoes tasted like broccoli which I also hate.
I've never heard of using tomato anything with green beans but I'm gonna try this!
Tim Landreth That's weird....cauliflower in green beans!! Wow, I've heard it all now...lol
Yeah that would be weird.
My mom, who was from Texas, made these on the regular, she also did a very similar dish with okra instead of the green beans. I think I’ll make some just for old time’s sake. Thanks, CJ!
"You are the Tim Gunn of the Onion." LOL
Thank goodness, I was born in the South! My favorite vegetable. Thanks for the memories and the craving!
Nice. ...but, leave out tomatoes, cayenne & add 2 small diced potatoes & a tsp or 2 of sugar
Lemme try that 1
Lisa_Lou66 yeah I've from the south and never heard of the tomato part, but heard of the potatoes. thanks
Lisa_Lou66 Chef John without the Cayenne for good luck? naaaahhhh the cayenne stays.
I'm with you Sharonda Miles. I was with him until the tomato part. I've never heard of adding tomatoes to the mix.
yep, definitely sugar, and i always added a little dash of white vinegar along with the potatoes
A staple on our Sunday meals, from my Mississippi born mom!!
at first I thought I heard: "You are the Kim-Jong of your Onion"
nah, north korea cant afford onions so they make do with old tree roots
Neat-o! I'm in Paris, France and have worked as a chef's assistant here (hard work!). One would think I'm this culinary genius and I'm not bad but this guy has got me doing stuff which wasn't even my specialty, and I usually get a laugh out of the clips, too! Watching him and trying some stuff raises the barre for us! :)
What is a substitute for the bacon?
+Chantel Cecilia Ham Hock, Salt Pork
+Chantel Cecilia more bacon lol i dunno maybe ham?
+Chantel Cecilia My grandparents did this with salt pork that was first fried crispy. Also, I most commonly saw this cooked together with peeled, halved russet potatoes.
Biff Dinkley I guess I should have asked if their was a substitue for pork. I eat pork, but not everybody does so I really wanted to know if you could use something like Salted Cod or something.
+Chantel Cecilia I use roasted turkey. It doesn't matter what part of the turkey you use. However, make sure the turkey is roasted. The flavor is amazing. Oh, remember to boil the roasted turkey for about an hour or until it's fork tender :)
Made this last night with the quarantine rice and beans recipe...👌👌👌still feeling rich while eating on a budget!
Did you say "when the beans loose their virginity"? LoL....just kidding. Great dish.
i thought i heard the same thing LOL
Lmfao it sure does sound like that's what he said😂
This reminds me of the green beans my grandma used to make, except hers had potatoes and no tomato sauce. I used to love them as a kid, but she took most of her recipes with her when she died. I'll definitely give this version a try. Thanks!
I see all y'all goin on about beans and taters. My family takes smoked sausage, onions, garlic, green beans and potatoes with some bouillon in a slow cooker for at least 6 - 8 hours. Serve with some bread and butter and hot sauce, you don't need nothin else...except beer.
Adam Bowman Yes sir. You MUST be a southener 😅
I normally don't like green beans. I made it and I loved it!
Shid I'll cook those bad boys for 15m tops,add meat seasonings,you know all that good stuff.Yet I let them sit over night.24hours.Taste just as great
💚💚This is just what I was looking for. I just harvested a big bunch of green beans from my garden. I can see from your page we have similar tastes. I love to cook and make TH-cam videos like your I hope we can learn more from each other. Thank you for your inspiration for tonight’s dinner!
guys, seriously make this and wait the time to make it. my family loves to make this and it is soooooo worth the wait. absolutely delicious
I'm making this today for Thanksgiving. Only difference I will make mine in the instant pot. I looove this.
These were delicious! I used peppered bacon and this was my first time to ever cook green beans. Thank you!
Had to come back and thank you for this awesome recipe! I gave it a little Mexican flare added cumin oregano and 2 serranos and everyone loved it!!! I did also add potatoes, I can't wait to make them again 🍽️
Best green beans recipe ever, I tried it and OMG I got so many compliments on them, they were really good.. Thanks for your recipe
Did you cook with water or broth?
iliana Penaloza use broth. More flavor.
Great video and awesome tip about slicing the onions with the grain! Thanks :)
FINALLY someone other than Paula Deen knows how to cook southern style. We from the south, do not as a rule, eat green beans that have been dunked in boiling water and shocked with ice water. now, sometimes we are forced to (at business dinners and such) these look so good. you go Chef John.
Just made them for our Thanksgiving dinner tomorrow. These are a staple in our family. Thanks Chef John : )
I made this recipe for Christmas. Everyone loved it. It was easy and tasted awesome!!
Well done Chef John! My mom would have loved this one. She grew up on a farm. She never made fancy, complicated dishes. That said, she was an amazing cook!
I love everything when a foodwishes vid is posted
Finally. Being a dumb ol hick from Alabama I'm so glad you made a video using terminology I can understand. Don't know where you got them fancy cooking words to measure stuff but handful is universal. The bigger your hand the more you put in because the more you're probably going to eat. So, bless your heart.
Or to quote my grandmother, "just cook them to death". She added okra and smoked pork "seasoning" too which I still do.
I grew up thinking this was the only way to eat green beans. I still do. They are delicious! Some sweet tea and cornbread and I'm in heaven!
Just made this. It's AMAZING.
Great recipe once again chef! In Greece there exists a vegetarian variation of this dish. No bacon, just olive oil, onion, green beans, fresh tomato sauce, with the addition of parsley. 1 hour cooking time, served with feta cheese (a must) and fresh crispy bread. Heaven!
Thanks for the tip - 2 hours for bean. Will definitely adopt.
My favourite meal , A very popular dish in the Vosges county in France , we don't add water but a beef tomato in it and little water , either way , it's delicious . Thank you !
Yup. This recipe is going to make me a star at tomorrow's pot luck. Thanks, chef John!
I never cooked before, and my soon to be girlfriend's birthday was yesterday and I cooked for her. I used this recipe and a few others to make her green beans Mac and cheese fried chicken and rice. She loved it, at the end she gave me a kiss. This was really easy and thank you for recipe. I ll subscribe immediately
Still your gf?
Man... I made this yesterday for Thanksgiving and it was So Awesome.... Very savory and complimented everything else. Another fantastic recipe from Chef John! Thanks...👍👍👍
made these today following the recipe 100%, and they came out amazing!!! thank you, chef john!!!
I will be making this for Christmas. Merry Christmas and have a wonderful New Year!