I am a southern girl. I grew up staying at my grandparent’s house during the day while my parents worked. They had a huge garden, and we would often go out in the morning and pick the vegetables we would eat later that afternoon. I always loved my grandmother’s green beans. So much so that when I was in college and had a kitchen on my own, I made them all the time. We still eat green beans at least once a week, and over the years I have perfected my recipe so that they taste so much like my grandmother’s. I’ve never actually measured what I put in them until last week after I had gotten so many comments asking how I prepared mine. Now that I have it written down, I thought I’d share with you. Besides adding the ingredients listed below, the key is to boil these suckers until there is hardly any liquid left in the pot. You can make them faster by turning the stove to high heat, or slower by cooking on low. The Italian dressing also gives it a nice flavor. These Southern Green Beans pair nicely with BBQ Chicken with Bacon & Cheese, Chicken Lombardy, or Keto Pot Roast.
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- 4 cans 14.5 oz of cut green beans
- 2 Tablespoons of olive oil or bacon grease whatever you have handy
- 1 Tablespoon Butter
- 1 Tablespoon Italian Dressing doesn't matter what kind
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 1/4 tsp dried minced onion
- salt to taste
Dump all of the ingredients in a pan and bring to a boil.
Boil uncovered until almost all of the juice has evaporated.
You can boil on medium/high so that they will be ready faster (approx 35 - 45 minutes) or boil on medium to low for an hour or longer depending on how much time you have available.
Stir occasionally. The beans will begin to fall apart as the juice cooks out. It is normal.
Salt to taste.
Nutritional Information based on MyFitnessPal app for a 1/2 cup of green beans based on 14 servings – 47 calories, 3 g fat, 1 g protein, 3.2g carbs – 1g fiber = 2.2g Net Carbs