It’s Not Thanksgiving Without Long-Boiled Green Beans

November 11, 2012 | By | Comments (5)

We asked some of our favorite scribes to riff on the part of their down-home Thanksgiving they simply couldn’t do without. Here’s what they said. (Stay tuned for more…)

Hugh Acheson

Photo by Gary Clark

The beauty of those Blue Lakes or Scarlet Emperors took my Northern tummy a while to understand, but I have found my way.

I was raised in kitchens that praised the bean for its crispness, its supporting role as a harbinger of French fastidiousness. The mantra was “blanch and shock, heat again, butter, serve.” (Here in the South, Blanche is a character in A Streetcar Named Desire—not a way to cook green beans.)

My new love for the beans that detractors call “overdone” finds its way to our table in many forms, from pole beans from our farmers’ market to beans I have canned, even store-bought “cut Italian” green beans. If they are canned, the cooking is straightforward: They are drained and recooked with fatback, a ham hock, stock, and maybe onions and herbs. An hour or two later, they are ready to please just as they are—or as a casserole.

With Funyuns, if you roll that way.

Related:
It’s Not Thanksgiving Without Mema’s China
It’s Not Thanksgiving Without a Late Night Run to Piggly Wiggly
It’s Not Thanksgiving Without a Moment of Thanks

COMMENTS

  1. It’s Not Thanksgiving Without Football on the Kitchen Television – The Daily South | Your Hub for Southern Culture

    […] It’s Not Thanksgiving Without A Call From Mom It’s Not Thanksgiving Without Long-Boiled Green Beans It’s Not Thanksgiving Without Mema’s China It’s Not Thanksgiving Without a Late […]

    November 18, 2012 at 6:00 pm
  2. It’s Not Thanksgiving Without A Call From Mom – The Daily South | Your Hub for Southern Culture

    […] It’s Not Thanksgiving Without Long-Boiled Green Beans It’s Not Thanksgiving Without Mema’s China It’s Not Thanksgiving Without a Late […]

    November 17, 2012 at 6:00 pm
  3. Julie Counts

    My grandmother served long-boiled green beans with a side of soaked, chopped onions in vinegar. It is delicious.

    November 12, 2012 at 5:51 am
  4. Sherrie Lineberry

    I can eat them stir-fried but the best are the ones cooked long and slow.

    November 11, 2012 at 11:15 pm
  5. Judy Fulk

    This is the way my Mother always cooked green beans!!

    November 11, 2012 at 7:09 pm

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s