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’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 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.
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.
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!
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
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
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.
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.
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
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 - 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.
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 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.
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.
@@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.
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:)
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.
I was raised by my great-grandmother, THIS was a yearly meal with potatoes and corn add all fresh from the garden. The bacon was usually the fat from bacon. Any meat was a side dish if we had meat with this.
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
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.
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.
You should try cooking "shucky beans" (aka "Leather Britches"). Green beans that are dried for preservation indefinitely. Then when you are ready to eat them, soak them overnight in water, shells, beans and all, then cook them as above. Delicious!
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.
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.
We make this aswell in Turkey. Minus the bacon, we usually use meat. It's called "Fasulye" I THINK! Well 'Fasulye' is the translation of beans but not sure what the dish is really called. Prob fasulye. :') and it's indeed VERY deliciousos!
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!
John . I've been looking for a a recipe to get away from bland green beans and I think you just gave me one. Though I may add just a touch of cider vinegar to that recipe just before serving. What do you think?
No tomato though. That’s not how I was taught. If you want a good bean, half runners are great for this. A ham bone works instead of bacon if you have one. Snap those beans! LOL
About the first week in August I dug one plant of Red Pontiac potatoes and harvested Kentucky Wonder pole beans cooked'em with salt and pepper only and served with slices of Yellow Brandywine Tomatoes. It's 2nd of Oct, still getting beans. Have potatoes but only tomatoes left are CP's, , Black Krim. What a year for the garden! I dont fancy up my vegetables cause they stand on their own flavours.
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.
Chef John, know any good recipes for cold borscht? Its a great summer soup and I know how you love those. My russian grandma doesn't make me much borscht anymore so I miss the sweet beet flavor.
+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 :)
I'm really happy that Chef John is so happy about these "slow cooked" beans when the fact is those barely cooked GOURMET green beans are not the norm. But goodness why are these string beans, which is their name, not snapped into their bite-sized pieces You don't just cut off the ends and throw them in a pot. You SNAP off the root end then SNAP them for 3-5 pieces down the length of the bean. And while bacon may be okay, TRADITIONALLY, you cook them with a ham hock.
"You are the Tim Gun of your onion" hahaha I am really enjoying your videos, Chef John, thanks for inspiring us to step out of the box with the way we eat and cook.
True Southern cooks will tell you that half the time you cook potatoes with them, either new or regular - cut into fourths. Also you can cook cabbage this way, the same idea - stock, salt, pepper, cayenne (bacon if you want, I don't), cook for about 25 mins or however long it takes to get it very soft and serve. Yum yum yum - try it!
you are correct. however, this is more on the side of a stew. the liquid is preserved in the cooking process and you have the liquid with the meal. the nutrients arent in the beans, theyre in the liquid. so long as you have the liquid (which is what a stew is) you are good. think for yourself my man
I never thought I could get so excited about green beans...I mean they are nice but...this looks so good:-D:-D All that sauce made me drool a little bit onto my laptop...not gonna lie:-P
My mom and dad grew up in Viola, WI, a small farming community. She is of French/English stock and dad is from German/English heritage. And we would have these beans every Sunday only mom cooked them with ham hocks. (Funny even tho we are true Northerners we ate like Southerns...why am I reading this with a Southern accent?)
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
Mmm..these look sooo yummy ! I'm from the South (Georgia to be exact) & we always cook our green beans for a long time & I love adding different flavors to it. Can't believe i haven't tried it w/ bacon though ! I'm gonna give this a try ! :)
Nah, maybe the new South, but the old South uses salt pork or fatback, no onions, no garlic, no tomato. Just salt, green beans, and pork. Serve with raw onion and raw tomatoes on the side, and white cornmeal cornbread.
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! :)
We like it that way but my wife wanted to try something different. She took the seasoning package from some Oriental Ramen Noodles and put it in with a batch of green beans. It was quite good.
This is also excellent served over rice. I make this recipe in the crock pot on low before work and when I get home put some rice in the rice cooker. Easiest meal I make but the taste is amazing. I put in two ham hocks and that covers the meat part of the dish for me. I also add red pepper flake for spice. You're right. The south knows how to eat! lol Good video, Chef.
Uhhhhhhhhhhhhhhhh, I ate thesee as a little kid in Turkey. After that I statedI like green beans, but the next times I tried them I didnt. Now I know the secret!
So...where do you think the nutrients go? Into the juice! Which you mop up with the cornbread! And tbf, that dish still looked good, even without the bright green you come to expect from green beans, and I'm willing to bet taste isn't a problem either.
Chef John, you made a video back in your younger days, where you taught cooking to a lady who had ruined someones birthday. Could you bring that back? It was very fun to watch, and it had some great tips (the salt spread, for example). You could probably find some celebrity RUclips channels - who don't know how to cook - and have them come on your show :) .. while also doing your ooooool' regular shows, of course :)
💚💚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 RUclips videos like your I hope we can learn more from each other. Thank you for your inspiration for tonight’s dinner!
I actually hate fresh green beans. I hate that squeeky thing they do to your teeth when you eat them, that they seem to even retain when frozen, and I am not a fan of the super GREEN flavor, like grass. I love canned ones. I think I will LOVE this recipe. :D
this sounds delicious! ive never been a fan of quick cooked green beans cuz to me they have this "squeaky" feel when i eat them (anyone else get that?) and im not a fan of it. but this might just change my mind on green beans =]
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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 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 making them for Thanksgiving on this very day! I can't wait to eat them.
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 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.
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!
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!
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
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
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.
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.
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.
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
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!
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.
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
You are the Tim Gunn of your Un-YUN!
You know a recipe is going to be a winner when it starts out with fried bacon and onions caramelized in the bacon and bacon fat. Delicious!
There's nothing like the smell of bacon and onions cooking together
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.
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!
I made this recipe today. The only thing I added was a few chicken bones and nutmeg. It was really good. Excelent content, Chef John
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 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?
I've made this and it was pretty spectacular.
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.
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.
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.
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.
👍
People down South really do know how to eat.
I was raised by my great-grandmother, THIS was a yearly meal with potatoes and corn add all fresh from the garden. The bacon was usually the fat from bacon. Any meat was a side dish if we had meat with this.
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
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 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.
You are right Chef, they are good, different, but good. Just like you.
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!!!!!!!!!!!!!!!!!!!!!!!!
From the South, thanks for thinking of us.
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?
Great recipe ....all I add is some fresh chilies , rest is the same ......thank you chef
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???
You should try cooking "shucky beans" (aka "Leather Britches"). Green beans that are dried for preservation indefinitely. Then when you are ready to eat them, soak them overnight in water, shells, beans and all, then cook them as above. Delicious!
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!
And they're even better the next day, at room temperature or lukewarm. Combine with fresh bread and feta cheese.
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
Made this yesterday and it was perfect except I didn't put any garlic in it but I'm sure making this again thx
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.
Any other meat. You are the queen of your beans.
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.
That exactly how we make it in Egypt 😍
Oh my! That's a tidy looking bowl of green beans.....
I usually hate green beans, but I think this dish would change all of that... they're always so under done!
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
my favorite dishes actually...coz chinese like to have this food for meals
my wife makes green beans in a similar fashion. it's how she learned form her grandma.
We make this aswell in Turkey. Minus the bacon, we usually use meat. It's called "Fasulye" I THINK! Well 'Fasulye' is the translation of beans but not sure what the dish is really called. Prob fasulye. :') and it's indeed VERY deliciousos!
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
This looks awesome
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.
John . I've been looking for a a recipe to get away from bland green beans and I think you just gave me one. Though I may add just a touch of cider vinegar to that recipe just before serving. What do you think?
"You are the Tim Gunn of the Onion." LOL
No tomato though. That’s not how I was taught. If you want a good bean, half runners are great for this. A ham bone works instead of bacon if you have one. Snap those beans! LOL
About the first week in August I dug one plant of Red Pontiac potatoes and harvested Kentucky Wonder pole beans cooked'em with salt and pepper only and served with slices of Yellow Brandywine Tomatoes. It's 2nd of Oct, still getting beans. Have potatoes but only tomatoes left are CP's, , Black Krim. What a year for the garden! I dont fancy up my vegetables cause they stand on their own flavours.
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
hey john look into leather britches, similar to this but with dried pole beans
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 😅
Chef John, know any good recipes for cold borscht? Its a great summer soup and I know how you love those. My russian grandma doesn't make me much borscht anymore so I miss the sweet beet flavor.
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 :)
Smoked ham hocks are the way to go instead of bacon.
I'm really happy that Chef John is so happy about these "slow cooked" beans when the fact is those barely cooked GOURMET green beans are not the norm. But goodness why are these string beans, which is their name, not snapped into their bite-sized pieces You don't just cut off the ends and throw them in a pot. You SNAP off the root end then SNAP them for 3-5 pieces down the length of the bean. And while bacon may be okay, TRADITIONALLY, you cook them with a ham hock.
In The South...that juice is called pot liquor! yum!!
"You are the Tim Gun of your onion" hahaha I am really enjoying your videos, Chef John, thanks for inspiring us to step out of the box with the way we eat and cook.
I slow cook my green beans with 1 Turkey Leg ❤ sooooooo Good my kids Love this thanks to your Recipe
True Southern cooks will tell you that half the time you cook potatoes with them, either new or regular - cut into fourths. Also you can cook cabbage this way, the same idea - stock, salt, pepper, cayenne (bacon if you want, I don't), cook for about 25 mins or however long it takes to get it very soft and serve. Yum yum yum - try it!
you are correct. however, this is more on the side of a stew. the liquid is preserved in the cooking process and you have the liquid with the meal. the nutrients arent in the beans, theyre in the liquid. so long as you have the liquid (which is what a stew is) you are good. think for yourself my man
I never thought I could get so excited about green beans...I mean they are nice but...this looks so good:-D:-D All that sauce made me drool a little bit onto my laptop...not gonna lie:-P
I'm from Texas, and I can confirm that the 2 hours is necessary so the green beans can get tender and absorb all the flavor from the bacon.
Oh, one more thing. I used a can of stewed tomatoes this time. The sweetness of the tomato product is a nice addition.
I cook the same way but I use soy sauce instead of tomato sauce. Next time, I'll try using tomato sauce. Thanks for this. :)
this is fantastic,make it at least once a week, use okra,sometimes poblomos,fresh tomato.have with cornbread.great eats!!! HE'S RIGHT,COOK FOR 2 HOURS
My mom and dad grew up in Viola, WI, a small farming community. She is of French/English stock and dad is from German/English heritage. And we would have these beans every Sunday only mom cooked them with ham hocks.
(Funny even tho we are true Northerners we ate like Southerns...why am I reading this with a Southern accent?)
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.
trying that this weekend!!!!!!! Love your videos chef John!!!
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
At this point, if I have something to cook, I check if Chef John has made a video on it first... today I can say" lucky me!"
Mmm..these look sooo yummy ! I'm from the South (Georgia to be exact) & we always cook our green beans for a long time & I love adding different flavors to it. Can't believe i haven't tried it w/ bacon though ! I'm gonna give this a try ! :)
Nah, maybe the new South, but the old South uses salt pork or fatback, no onions, no garlic, no tomato. Just salt, green beans, and pork. Serve with raw onion and raw tomatoes on the side, and white cornmeal cornbread.
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! :)
We like it that way but my wife wanted to try something different. She took the seasoning package from some Oriental Ramen Noodles and put it in with a batch of green beans. It was quite good.
Yum! Thank you..
A word to the wise: a little Cayenne goes a LONG way. I prefer to use red pepper flakes (which come from the same type of pepper.)
My mammy from West Virginia used to make awesome green beans, bless her heart.
This is also excellent served over rice. I make this recipe in the crock pot on low before work and when I get home put some rice in the rice cooker. Easiest meal I make but the taste is amazing. I put in two ham hocks and that covers the meat part of the dish for me. I also add red pepper flake for spice. You're right. The south knows how to eat! lol Good video, Chef.
Southern units of measure....1 hand full of bacon! Enough said!
Yup my kind of cookin🤗
Wow I just cooked the green beans. it's the best recipe I enjoyed it yummy. Thank you
Uhhhhhhhhhhhhhhhh, I ate thesee as a little kid in Turkey. After that I statedI like green beans, but the next times I tried them I didnt. Now I know the secret!
So...where do you think the nutrients go? Into the juice! Which you mop up with the cornbread! And tbf, that dish still looked good, even without the bright green you come to expect from green beans, and I'm willing to bet taste isn't a problem either.
Aha! Goldilocks Simmer!!
Thanks Chef! For the main ingredient...FUN...in the cooking
Chef John, you made a video back in your younger days, where you taught cooking to a lady who had ruined someones birthday. Could you bring that back? It was very fun to watch, and it had some great tips (the salt spread, for example). You could probably find some celebrity RUclips channels - who don't know how to cook - and have them come on your show :)
.. while also doing your ooooool' regular shows, of course :)
💚💚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 RUclips videos like your I hope we can learn more from each other. Thank you for your inspiration for tonight’s dinner!
I actually hate fresh green beans. I hate that squeeky thing they do to your teeth when you eat them, that they seem to even retain when frozen, and I am not a fan of the super GREEN flavor, like grass. I love canned ones. I think I will LOVE this recipe. :D
this sounds delicious! ive never been a fan of quick cooked green beans cuz to me they have this "squeaky" feel when i eat them (anyone else get that?) and im not a fan of it. but this might just change my mind on green beans =]
In morocco we also have this stew but with beef