Sunday, July 10, 2011

Southern Style Green Beans for a Crowd




The summer calls for a lot of potluck dishes, but cooking for a crowd can be expensive. Not only is this dish friendly on your wallet, it will feed 25-30 people.


It's not the healthiest, I'll agree with you. But it's one of those things while it's cooking, I can close my eyes and for only a moment I'm there with the family I miss so much. And everything in moderation.



1 Food Service can of Green Beans (usually around 101 ounces and I use blue lake)

3 cups water

3 teaspoons of chicken base (or 3 bullion cubes)

3 slices bacon, diced

2 tablespoons minced dried onion (of half an onion diced)

1 stick of butter

4 potatoes, peeled and cut into quarter sections (optional)

Salt & Pepper, to taste


Drain the green beans in a colander, rinse well. In a large dutch oven or stock pot, add beans with the rest of the ingredients making sure the potatoes are arranged on top. Add a little salt and pepper to the top of the potatoes, but be careful about adding the salt to the beans - the chicken base and bacon will provide a lot of flavor and it's easy to over-season. Bring to a boil, reduce to simmer for about 30-45 minutes. You can transfer to a crock pot on low to serve. While it's cooking, watch your water - depending on how it simmers, you might need to add a bit more water.


Or you can do what I do; fix it on Sunday, break down in dinner sized portions for your family. You can even freeze them.


I love to get a serving of green beans, and dice a few slices of tomato on top. Best thing ever! Of course, as a young girl green beans were from the farm to our table. I have such great memories of snapping beans (half runners!) by the bushel, having great talks with my grandmother. And while I know fresh is best, I don't want that to let you keep it from making this recipe.