Southern green beans, sometimes called "smothered", are cooked low and slow to soak up every bit of flavor. With my method you'll get all that smoky, tangy flavor in under 30 minutes!
2teaspoonssugarmore or less to taste. Brown sugar works, too.
1cupcooked diced potatoesoptional
Instructions
Bring a pot of salted water to a boil.
Add the green beans and simmer for 5 to 8 minutes, or until they are as tender as you like them.
Drain and set aside.
Heat a heavy skillet and add bacon.
Cook, stirring often, until the bacon is crispy.
Add the onions and saute until they begin to soften.
Add the garlic and saute 2 minutes.
Add in the flour and cook, stirring constantly, for 2 minutes.
Stir in the stock, seasoned salt, vinegar, and sugar.
Simmer, stirring often, until thickened.
Add the drained beans (and potatoes if you are using them).
Stir until the green beans are covered in the sauce.
Simmer for about 3 minutes, stirring often, until the green beans are heated through.
Taste, adjust seasoning, and serve hot.
Video
Notes
Expert Tip: Use fresh green beans. Canned are too mushy for this recipe and frozen ones don't ever get the right texture. If you do use canned drain them well and only stir them in the sauce for a minute. You don't want them to cook at all - just heat through.
Choose beans that are firm and crisp, and snap in half easily. If they are bendy or don't snap they aren't fresh.
Like them very tender? Go ahead and let simmer up to 20 minutes.
If there's not enough garlic or onion flavor for your tastes go ahead and add garlic or onion powder.
If you'd prefer not to use seasoned salt you'll want to use 1 teaspoon of kosher salt and ½ teaspoon of pepper.
Serve these hot. As the sauce cools it gets cloudy and is unappetizing. If that happens a quick trip to the microwave will solve the problem.