We were blessed with a bumper crop of green beans this  past year. Our cup, canning  jars and the freezer might not have been quite running over, but there has been plenty. We planted Blue Lake Pole beans and even though our weather was very dry, we had a lot of beans. We both like green beans and they are served often.

Here are two ways they are popular at this house:

Fried Green beans: thaw and drain frozen green beans or use fresh ones. I use about 1 cup beans per serving.
Melt butter in a nonstick skillet, saute beans in butter over medium heat until they begin to turn brown, stir frequently, sprinkle with a little dried rosemary.
I have been known to use some bacon grease and add some chopped onion on occassion.

Gramma’s Green Beans and Taters

3 pounds fresh or frozen green beans

1/4 pound ham, diced in chunks (salt pork or bacon can be substituted)

1/4 cup bacon grease (You can use oil, but you will lose a lot of the distinct Ozark Hills  flavor)

2 cups water plus more if needed 

12 well scrubbed unpeeled small red potatoes, whole or cut in bite size chunks.

1 onion, cut into slivers

2 Tablespoons Cider vinegar

Clean green beans and snap into bite size pieces. Put all ingredients in a large pan and cook covered for about 2 hours at a low simmer.

Gramma would put them on about 10 in the morning and cook them all day,

I well remember when a big pot of these cooked on the wood stove all afternoon. Served up with corn bread for dinner.