Mama's in the Kitchen

Here's my Mama in our kitchen in Thanksgiving of 1985, rocking the velour sweatsuit like it's 2001.  So ahead of her time.  Looks like she's cranking out some angel biscuits before putting on her hostess finery.  Tomorrow morning I will be in the same kitchen, making some green beans which are cooked all day, practically to the point of disintegration, much to Hubs' delight.

I don't really have a recipe for my beans, but here's an approximation based on a Paula Deen recipe:

Ingredients

• 3 pounds fresh green beans
• 1/4 pound fatback sliced
• 1/4 cup bacon grease
• 2 cups chicken broth, plus more if needed
• 2 to 3 teaspoons season-all
• 1 onion, cut into slivers
• 1/2 stick unsalted butter, sliced
• Ground black pepper

Directions

Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.

Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.

At the end of 30 minutes, add the onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. Tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with pepper.


I realize that putting this much fat into veggies is a crime for your heart, but hey, it's Thanksgiving.  Other days of the year replace the bacon fat with olive oil, use low sodium chicken broth, and just a pat of butter for flavor.