- 2.5 oz ( 71 g) salt pork, cubed or finely diced, as desired
- 2 tbsp. (1 oz/ 28 g) butter
- 1 clove garlic, minced
- ¼ oz (7 g) yellow onion, finely diced
- 2 lb (32 oz/ 907 g) green beans, trimmed and cut into 1” pieces
- 4 c (32 fl oz/ 946 ml) chicken broth
- 2 tsp salt
- 1 tsp pepper
- red pepper flakes, if desired
- Heat a large pot over medium. Once it is hot, add the salt pork and the onions to begin sweating. While they’re sweating, smash the garlic clove with the flat end of a chef’s knife, remove the skin, finely mince, and set aside.
- Continue cooking the onions and salt pork until both begin to brown.
- Add the butter to melt. Once melted, add the garlic to the pot and cook until just fragrant, about 30 seconds.
- Toss the beans into the pot and give them a few good stirs to incorporate them into the mixture. Add salt, pepper, and red pepper flakes (if using).
- Pour the broth into the pot and give it a good stir, turn heat to high, and bring to the boil.
- Once the mixture is boiling, turn the heat down to medium low and put a lid on the pot.
- Cook, covered, at a simmer for an hour. After an hour has passed, taste the beans to make sure the seasoning is to your liking. Add additional salt, pepper, or red pepper flakes if desired.
- Return the lid to the pot and taste again in five minute increments. When the beans are very tender but not mushy, they are done. May take up to an hour-and-a-half.
Per 1/10 recipe: 108.3 cal, 3.7 g protein, 8.2 g fat, 6.5 g carbs, 2.5 g fiber, 4 g NET carbs
- Serving Size: 1/10 recipe
Keywords: green beans, southern cooking, family