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Green Beans

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If you grew up in a house like mine, there always had to be something green on your plate. And, usually, you had to eat it. But in the South, we make our "something green" so tasty it's not hard to eat it.

Collard greens, turnip greens, green beans, you name it, a Southern recipe will call for one of three types of pork fat -- fat back, ham hock or bacon. It sounds bad, like we're adding fat that need not be there, but it makes everything taste better! And, in the end, if you do it right, it doesn't add all that much fat after all.

This recipe calls for canned green beans, and my mama says they taste better anyway. I think it's a texture thing. Plus you cook these for 25 minutes and they get to be melt-in-your-mouth good. I'm not sure you could ever get fresh green beans to this point. But far be it from me to stop you from using them if you prefer. Just be ready to adjust your cooking time.

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Cut the bacon in to one-inch chunks.

Step 1: Cut the bacon

Combine the bacon, water, brown sugar and salt and pepper in a heavy pot.

Step 2: Combine ingredients

Bring the mixture to a rolling boil.

Step 3: Rolling boil

Add the green beans and cover the pot. Return the contents to a slow boil for 20-25 minutes.

Step 4: Add the green beans

Serve these tasty veggies with any meal. Do not drain the green beans, just serve them with a slotted spoon and you'll be just fine.

Serve the green beans

Happy eating, y'all.

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