by Ellen White » Sun Dec 09, 2007 9:39 pm
I have tried a few times to make good green beans-you know the ones I mean, the ones that are cooked to death and taste great. I finally came close the other day with this recipe:
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veg oil
chopped onion
salt, pepper, cayenne
ham hock
green beans
minced garlic
Saute onions in oil. Add salt, pepper, cayenne. Add ham hock, green beans, and garlic. Add enough water to cover the beans. Bring to a boil. Cook for 2 hours.
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Now, I will admit that I forgot the ham hock, so I had to use a piece of ham steak, but other than that, I followed the recipe. I cooked the beans forever. After cooking them on Sunday, I put them away in the fridge in the same pot. Then I got them out on Monday and cooked them for at least 30 more minutes while I was cooking the rest of supper. I had enough so that I ended up eating them for about 3 days, keeping them in the same pot and cooking them on the stove each time I heated them up.
The beans were good, but not really what I wanted. I like the kind that are dark green and really soft. These beans were light green and they still retained a very little crispness.
What am I doing wrong? Any suggestions?