Friends Drift Inn Recipes
Fresh Green Beans Almost Meatless Monday
Simple Fresh Green Beans
Growing heirloom beans is one of life’s simple joys. I grow plenty; everything from cutshorts, to runner beans, to long beans, and butterbeans. If there is a spot in the garden for more beans, I plant it up!
The other day I was startled to stumble across a garden board post asking how to cook green beans. In summer, most mountain folks cook up a pot of green beans every day. Served with cornbread, a slab of fried green tomatoes, and some cucumber salad it’s a mostly vegetarian meal common to our tables. I feel kind of silly posting this as a recipe, but apparently some folks out there need help!
Old Dutch Half Runner, sometimes marketed as Mountaineer Bean, is a smooth green bean with a pod that is a little flatter and broader than say a White Half Runner. The seeds are white. If you can find them at your Farmers Market, buy up a mess. They are one of the best green beans you will ever put in your mouth!
Old Dutch Half Runner has an earthy beany taste that is hard to match without growing a pole bean. The beans are best enjoyed fresh, cooked up with just a smidgen of bacon grease for seasoning.
Cooking Heirloom Green Beans Recipe
Inspired by Grandma Clara and Big Daddy Vernon
Beans Recipe, Side Dish
- 2 lbs Fresh Green Beans, we like Old Dutch
- 1 Tablespoon Bacon Grease
1. Wash beans in colander. Break beans, removing stems and strings.
2. Place in a heavy saucepot, covering with water.
3. Add bacon grease, and cook on high for about
4. Beans will be tender, not tough.
Serve as a side or make beans the main course, they are so good. Serves 4 as a main dish, 6 to 8 as a side
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