Beans & Peas, Southern Sides
Southern
Yield: 6
Author: Tammy Nichols
Green Beans, Fresh - Master Cookbook Recipe # 641

Green Beans, Fresh - Master Cookbook Recipe # 641

These aren't your typical boiled green beans! This recipe uses a special Southern technique where the beans are cooked down until the water evaporates, allowing the oil, sugar, and chicken bouillon to caramelize on the bottom of the pot. By deglazing that rich, savory "fond" back into the beans, you get a deep, sweet, and salty glaze that is absolutely addictive.

This is recipe #641 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 45 minTotal time: 1 hr
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Ingredients

  • 2 lbs Fresh green beans
  • 1/4 cup Cooking oil
  • 1 1/2 Tbsp Granulated sugar
  • 2 tsp Chicken bouillon granules
  • 1 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • As needed Water (to cover beans + 1/2 cup for finishing)

Instructions

  1. Prep the Beans: Trim the ends of the green beans and snap them into 1-inch pieces. If any pods feel too tough, shell them and include the beans. Wash thoroughly in a bowl.
  2. Initial Boil: Place the beans in a large non-stick pot and add enough water just to cover them. Stir in the salt, pepper, oil, bouillon, and sugar.
  3. The Reduction: Boil the beans over medium heat. Continue cooking until almost all of the water has evaporated.
  4. Caramelize: Watch the pot very closely once the water is gone! The beans will begin to sizzle in the remaining oil and sugar. Allow the mixture to brown and caramelize on the bottom of the pot. Gently rub the beans against the browned sides and bottom to pick up that color and flavor.
  5. Deglaze: Once the beans are aromatic and perfectly glazed, remove the pot from the heat. Pour in about 1/2 cup of water to finish deglazing the pot.
  6. Finish: Stir well to mix all that caramelized goodness back into the beans. If you like them extra tender, you can lightly smash a few with your spoon to thicken the glaze before serving.

Notes

Tammy’s Tips

“The key to the right flavor is not how long you cook them; it is the oil and sugar caramelizing. This happens when all liquid has left the beans, allowing it to sit on the bottom of the pot and caramelize. It is also deglazing the pot and getting that flavor into your beans.” This technique transforms simple green beans into a standout side dish that pairs perfectly with roasted chicken or a Sunday ham!

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg