I just can't make good "country" green beans-Pleas

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?

Bacon makes anything better.

I think the ham steak was the problem (not enough flavor to infuse the beans). I typically use salt pork or jowl.

Put the beans in boiling water. Cut the salt pork into 1-2 inch sections. Add some chopped onion and a couple beef bullion cubes and some salt. Cook them for about 2.5 hours. Every time you reheat them the flavor will deepen.

My mom is pretty much a country cook, and she always adds a good long squirt of honey to them as they cook. It might not be what you're looking for, but it adds SO much to the flavor! Just thought I'd toss that in, in case you wanted to try it sometime.

Also, we always start with the Allen's brand Italian green beans. They are the large flat beans, and I think they really hold the flavors well.

Instead of oil try (OK I know it can kill ya but) bacon grease. My grandmother would always add a touch of sugar as well. I like Lori's idea of honey better though.

The "Italian green beans" are also known as "Kentucky Wonders" -- my grandmother's favorite. She always cooked them several hours, till she was SURE they were dead.

The bacon grease may be what's missing in your efforts. Our family would never consider cooking up a mess o' beans without it. Also, we didn't sautee the onions; just tossed them in with some salt & pepper. Then cook the daylights out of them.

Lois

The beans are also important. As mentioned you need a good fresh, or dried, bean. Our favorite is an Eastern Kentucky bean called "greasy grit". When we are sick of eating them fresh we string them with a needle and thread and hang them up to dry. That way you are sure to have good beans all winter. Any good pole bean will do. Also highly second the bacon and bacon grease.

My wife's family recipe directs us to use a crock pot and cook for about sixhours. Can't say I like the beans that way, but many do ...

All the "church ladies" love using crockpots for cooking their beans for hours and hours.

Lois

Hi Ellen, Merry Christmas to you...At the club the members love our "country style" beans and here's how we make em' ..I start with a canned Italian style (or flat) green bean, drain and rinse. Then add to the pot some diced "country" ham(we use Clifty Farm's), diced onions, a generous amount of black pepper, some brown sugar and a little ham base(you can find it at Doll's) add enough water to cover the beans and simmer for about an hour until the onions are cooked though.

One of the benefits I have with my job is getting to meet all the different chefs, cooks and caterers we sell food products to. I remember a lady in the country that gave me some advice on how to add flavor to country green beans. You bake the ham hock for about an hour at 300 to pull out all the juices than place both in the green beans. Slow simmer for hours with onions and what ever else you like. Another key thing is do NOT add salt until they are about ready to be served. I have two teen age daughters that now think I make the best green bean in the world.

[Robin Garr]

... I remember a lady in the country that gave me some advice on how to add flavor to country green beans. You bake the ham hock for about an hour at 300 to pull out all the juices than place both in the green beans. Slow simmer for hours with onions and what ever else you like. Another key thing is do NOT add salt until they are about ready to be served. ...

That sounds like a <b>great</b> suggestion, Al! Thanks for your generosity in sharing the secret. I've got to play around with that concept ... I think it might have a broader application than just for green beans.

I come from North Carolina, not Kentucky. Whenever I see country style green beans on the menu and they come out with either Italian style beans or anything red in them, I always know I'm not in the real south.

Just sayin' (as they say).

When I was a kid in Southeastern KY, my grandparents grew pole beans. They are flatter than regular grean beans. When beans are in season, this is typically what I purchase & cook.

However, when I'm in a hurry or can't find any decent fresh beans, I'll grab a can of Allen's because they look & taste very similar to pole beans. Although the Allens label reads "Cut Italian Green Beans", it also describes them as "Kentucky Wonder Style"

Can anyone tell me what the difference is. Are the Allens beans just an Italian relative of the Kentucky Wonder pole bean? I've always wondered about this, but never bothered to ask.

Allens Italian Green Beans
http://www.allensitalianbeans.com/index ... 120d59f4ab

Kentucky Wonder Pole Beans
http://flickr.com/photos/kevindonahue/518989778/

Several years ago we planted the Italian bean since it didn't require staking as the Kentucky Wonder Beans do. They also are ready in fewer days. I canned a bunch of them. The ones I haven't thrown out are still on the shelves in my basement. There is no comparison in taste or texture. The Pole beans have a firm texture and hold up to the "country cooking method".
The Italian beans go to mush. I eat the early bush beans or half runners, but don't want the Italian.