Recipe: Yummy Easy southern green beans

Easy southern green beans. When the beans are hot and bacon crisp at edges and onions translucent add vinegar to the pan and season with beans with sugar. Fresh green beans get extra heartiness from new potatoes, and extra flavor from bacon, onion, and white balsamic vinegar. Southern green beans don't crunch when you bite into them.

Easy southern green beans I love that it's so easy, yet full of flavor. Now I won't even lie, I usually only fix. Southern-Style Green Beans are cooked long and slow until melt in your mouth tender. You can have Easy southern green beans using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Easy southern green beans

  1. You need 2 cans of drained green beans.
  2. It’s 1 can of rotel no drain.
  3. You need of Bacon.
  4. You need of Salt.
  5. Prepare of Pepper.
  6. It’s Cup of beef broth.

But cook green beans low and slow in a broth flavored with bacon, and you'll go back for seconds and thirds. They're so good, you'd be content to eat a big plate of green beans for a meal. Green Beans Recipe – If your looking for a Southern Green Bean video that is delicious and easy to follow then your in the right. Southern Style Green Beans are made with fresh green beans cooked low and slow flavored with salty bacon.

Easy southern green beans instructions

  1. Take bacon and saute until good and brown..
  2. When browned add two cans of the green beans..
  3. Add can of rotel..
  4. And salt and pepper to season..
  5. Stir all together and add a cup of beef broth put a lid on and simmer for about an hour to merry all the flavors..
  6. After hr take and cool and eat..

These are a traditional Southern Style Green Bean. Cooked until soft, infused with bacon, salty with a peppery note. I also add some red pepper that gives them a little extra kick. If you're looking for green bean recipes, there's a good chance you'll stumble on a Southern interpretation of this soulful side. Our version uses fresh green beans and potatoes, but we have a fun trick—we peel a thin strip around the middle of each potato before cooking for textural contrast.