Autumn leaves are falling so I checked my little vegetable patch to see what’s left for me to harvest. There are lots of herbs, some tomatoes and, oh yes, beans. I’m only able to raise a limited amount. But nothing tastes better than string beans fresh from the garden.
I find it relaxing to sit on the porch and snap the ends off beans…even better when a friend or family member joins me in the effort.
My mother Margaret Owings and my grandmother Fanny Belle Elseroad made the most extraordinary string beans . They’d simmer them on the stove top with ham hocks or bacon drippings the old fashioned way for hours…a method that produced a flavor and texture that can only be described as meaty.
My own method for cooking green beans is similar but modified for a shorter cooking time. It’s easy to grab a ham hock from my freezer but it takes time for the meat to give up its flavor. So, if I’m busy, I’ll usually substitute bacon.
The recipe I’ve come up with is more of a guideline that’s flexible depending on the amount of beans you’re using. It requires that you taste the beans while cooking so that salt and seasonings may be adjusted. I’ve based the following measurements and instructions on roughly 1-1/2 to 2 pounds of freshly harvested green beans.
I’ve shortened the time required to make the recipe to around 30 minutes but allowing 40 minutes or even an hour enhances the flavor. While they are cooking I’ll work on other dishes including the summer squash recipe further down the page.
“String Beans My Way”
A large saucepan or dutch oven
1-1/2 to 2 pounds of string beans
3 or 4 strips of bacon
2 inches of water
A drizzle of olive oil
1/2 teaspoon of sugar
1/2 to 1 teaspoon of salt (start with less than 1/2 teaspoon and add more as needed)
Several pinches of dried dill
2 teaspoons of cider vinegar
Gather the beans from your garden or buy them from a local farmer’s market or produce stand. As a last resort, buy them from a supermarket.
Snap the ends off the beans
Give them a good rinse and set them aside
Fry 3 or 4 strips of bacon. When done drain the bacon on paper towels and reserve 2 Tablespoons of drippings. Set aside.
Place the string beans in a large saucepan or dutch oven with 2 to 3 inches inches of water depending on amount of beans
Drizzle with olive oil
Turn the heat on the burner to high till the water begins to boil and then turn it down to simmer
Add 2 Tablespoons of bacon drippings
Add 1/2 teaspoon of sugar and sprinkle with less than 1/2 teaspoon of salt. (Add more as you go along according to taste up to 1 whole teaspoon))
Sprinkle liberally with dried dill
Allow beans to simmer on a back burner while you prepare other dishes and turn them from time to time
Add cider vinegar to beans starting with 1 or 2 teaspoons but tasting and adding more as needed.
Crumble half the bacon and add to the pot
Before serving, top beans with remaining crumbled bacon
Meanwhile, prepare ingredients for other sidedishes. The growing season for yellow squash is nearing an end so I like to saute them along with other vegetables. You can’t beat the fresh taste and lightness of this dish.
Yellow Summer Squash with Mushrooms and Peppers
3 yellow squash
1 Tablespoon of olive oil
2 Tablespoons water
1 clove of garlic
3 slices of a large yellow onion
Half a red pepper sliced
4 or 5 mushrooms sliced
Leaves of fresh sage and fresh basil if you have them
Add about a Tablespoon of olive oil to a saute pan along with 2 inches of water. Arrange sliced squash in pan with onion slices and garlic and saute briefly
Layer in sliced peppers and mushrooms and add 1 or 2 torn or chopped sage leaves and basil leaves
Turn several times while cooking (takes less than ten minutes). Turn off heat but keep warm. Both dishes go especially well with pork or chicken. And if you have any string beans left over, they’re even better warmed over the second day.
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