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North Carolina Green Beans
Here's one of our recipes that
although it isn't a true "outdoors" recipe, it's one that
goes great with any venison or bird that you put on your
table. The basis for this recipe comes from my
mom, but we've spiced it up a little bit. Once
you've eaten green beans like this, you'll never go back
to canned beans again.
These beans are best if you grow
them yourselves, but you can get fresh beans at any
grocery store or farmer's market.
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Ingredients
- 2 pounds of fresh green
beans
- pepper
- salt
- seasoning salt
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Wash and snap the beans, then place them in a large pot of
water. Add a tablespoon of salt, a teaspoon of
seasoning salt, and lots and lots and lots of black
pepper. As much pepper as you think you can handle.
Bring to a full boil, then reduce heat to a gently rolling
boil. Add water every hour as needed. Every
two hours or so, add a pinch more pepper. After 8
hours, remove from heat, place in a plastic storage
container, and refrigerate overnight. When you're
ready to eat them, place a couple of servings in a medium
pot and heat for 15-20 minutes.
Serve hot!! While the beans may be eaten immediately
after the first 8 hours of cooking, we've found that a
night in the fridge really makes the beans tasty! |
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