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I either love thin fancy green beans called Haricot Verts, barely cooked and crisp tender or on the other end of the spectrum these slow simmered flavorful soft Southern style green beans. Ty’s mama used to add a large smoked pork ham hock to the pot which tastes great but it is difficult to find – it’s nice to add a couple of strips of smoked bacon or ham – but really, these are just as delicious with the chicken stock and seasoning for a little zing. If you don’t want zing, just use salt and pepper in place of the Tony Chatchere’s seasoning.
- 2 pounds fresh green beans, stem trimmed, and cut into 2 inch pieces
- Knorr Low Sodium Homestyle Chicken Stock, one of the little gels – fantastic product!
- Tony Chatcheres Creole Seasoning
Add water to cover the beans in a large covered saucepan – add the Chicken Stock gel, and about 1/2 teaspoon of the Creole seasoning. Bring to a boil over high heat, lower heat, cover and simmer for 40 to 50 minutes, until beans are soft. Remove cover and gently boil over medium heat until liquid is reduced almost to a glaze, another 20 to 25 minutes.