Cooking & Baking

with a, not so secret, crush on the princess of summertime vegetables.

I'm originally from the South and I've tried to reengineer the green beans of my youth to something a little healthier. Fatback, I love you, but my arteries don't.

Here's what I've come up with.

1. Snap a mess of green beans and dice an onion.
2. Heat about 2-3 Tbsp's of olive oil over medium heat. Sauté the onions for a few minutes until they soften.
3. Turn the pot up to high and add the green beans. Cook, stirring and coating the beans with the olive oil. The beans will begin to change colors in about 3-4 minutes.
4. Turn heat a low as it will go and add just enough chicken stock to cover the bottom of your pot @3/4 of an inch. Add salt to taste and a butt load of pepper and partially cover with the lid of your pot.
5. Check occasionally and add additional stock as needed.
6. Cook them all fucking day.
7. About 1.5 hours before you're ready to eat add some halved new potatoes.
8. Enjoy.