…but then became Stewed Green Beans with a side of spicy pepper shrimp because you went to the 4th Mac & Cheese Fest and ate WAY too much pasta & cheese and the thought of eating more made you a little nauseous. And while I didn’t want to eat anything with cheese in it, I still had a small bushel of green beans ready to go for stewed green beans, so that’s what I went with (along with cooking up the shrimp I also had bought, quickly whipping up a spicy paprika shrimp to help cut the subtle richness of the green beans.
I have always loved stewed green beans, and as a little girl, when playing with your food was still acceptable, I would split the bean open and suck out the little pea pod inside before munching on the beans themselves. It is still one of my favorite sides to eat with barbeque, but today, it was the comfort I needed coming out of my mac n cheese coma! As for authenticity, I don’t know if I can claim that this recipe is in fact very close to the real deal, especially with my addition of chicken stock (or broth) instead of water. But I think my own variation has all the depths of flavors that this dish boasts naturally, and will absolutely smell up your home in the best way possible (I mean, how could you not be salivating at the very first sizzle of bacon in a pan).
Cooking Maggie’s Stewed Green Beans
- 4 tablespoons butter
- 1 large yellow onion
- 1 lb. green beans, longer beans snapped in half
- 6 strips of bacon, chopped into 1/4 inch pieces
- Salt & Pepper, to taste
- 4 cups of Chicken Broth/Stock
Instructions: Heat butter in a 6-qt. saucepan over medium-high heat. Add onion and cook, stirring, until soft, about 4 minutes. Add green beans, turkey leg, and 4 cups water. Season with salt and pepper, and bring to a boil. When boiling, reduce heat, and let simmer until green beans are very tender, about 1 hour, stirring occasionally.
For Paprika Shrimp: Add a little olive oil (about 1 tsp) to a skillet, and add 1 lb of shrimp (devein & remove the shells, but leave the tail). Saute for about three minutes, and sprinkle salt, pepper, and about 1 tsp paprika & 1 tsp chili powder. Saute until cooked through. Top with chives for a little freshness.