In my growing up, green beans came from a can. When they landed on my plate, little had changed. Yes, the beans were warm — the only culinary intervention that occurred on behalf of those beans.
When I began to garden, beans were not on the to-grow list. You can probably understand why.
A visit to Aunt Flossie and Uncle Garther in the Osark Mountains of Arkansas changed the bean scene for me. That dear couple was growing Kentucky Wonder Beans and the taste experience is still a vivid memory for me — four decades since!
I share their precious recipe with you. You probably would have experienced a similar dish on every farmstead fifty years ago. Whether you live on a farm or in a city condo, you can enjoy those same flavors today. Just be certain to start with fresh green beans.
These beans reheat well in the same fashion they cooked: heavy pot, a small amount of liquid and a tight-fitting lid.
P.S.: This is pure nostaligia, but I love these beans with a slab of hot buttered corn bread. Love ya, Aunt Flossie!
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