Slow cooked and delicious. Can be made with either canned or fresh green beans with fantastic results. Tastes best with some of the juice accompanying the beans.
- 2 (14 1/2 ounce) cans green beans (with juice, or 1 lb fresh green beans with enough water to just cover)
- 2 -4 slices bacon, ripped into natural pieces
- 1⁄2 tablespoon pepper sauce (Texas Pete, tabasco vinegar)
- 1⁄2-1 tablespoon salt (or to desired taste)
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup white onion (optional)
- Grab a good sized pot.
- Set the heat on the stove to medium high.
- Cook the bacon in the pot until brown, but not crunchy (include onion in this step cooked until translucent if desired).
- Add canned beans with juice to pot, making sure to stir the bacon and its juices into liquid.
- Add pepper sauce, salt, and pepper to pot.
- Leave on medium-high heat, uncovered, until beans and liquid come to a slight boil.
- When a boil is achieved, stir, turn the heat down to medium-low and cover (adjust the heat so the beans are just about boiling with the cover on but not boiling out of the pot).
- Cook for 1 hour, stirring every 10-20 minutes.
- Add more spices if desired (take a taste test every now and then).
- For fresh beans, before cooking as directed above, boil beans in enough water to cover + 1 teaspoon salt for 5 minutes (I feel this helps get rid of the strange taste some fresh green beans have).
- Add fresh green beans to recipe as indicated, but add enough water to cover once more.