Hi Myrna,
Thanks for stopping by and thanks for the recipe for the stir-fried Green Beans. They sound delicious, and if I was just cooking for myself, I'd probably have them that way quite often. My problem is, I'm cooking for a whole bunch of Southern folks, and when you refer to eating a Green Bean that's "Crisp", that means just "not cooked " down here in the South. Southern-style Green Beans are soft and well-seasoned, in other words, as my Granny used to say, "good Green Beans gotta be cooked almost plum to death".
Here's my favorite recipe for Green Beans "Southern-style"...
Southern Style Green Beans with New Potatoes
3-4 slices of bacon
1/4 of a small onion, coarsely chopped
3 cups (approximately) of fresh or frozen cut green beans,
or 2 cans of cut green beans, reserving the liquid
2 medium red potatoes
Chicken stock, to cover
Kosher salt and freshly ground pepper, to taste
Amounts given are just estimates - use more or less according to your needs. If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside.
Using kitchen shears, cut up the bacon directly into a large saucepan and cook over medium high heat until it begins to brown. Add the onion and cook until softened, stirring occasionally.
If using fresh or frozen beans, saute them in the cooked bacon and onion for a bit first. Cut the potatoes into a medium dice and add them to the beans. Pour over enough chicken broth to cover. Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender.
If using canned beans, add the beans with their liquid, to the cooked bacon and onion. Add the potatoes and enough chicken broth to cover. Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender.
Taste and add salt and pepper if needed.
Hope Y'all will enjoy this fine mess of Green Beans & Taters now ya' hear!
Have A Super Evening My Friend,
Phil