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Grandma Mabel’s Green Beans Recipe

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This recipe for Grandma Mabel’s Green Beans is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. fresh green beans
3 tbs unrefined oil or bacon grease
2 garlic cloves, minced
½ tsp thyme
Herbs or spices to taste
4 to 6 cubes of vegetable, chicken bouillon cubes
1 ½ cups of water
2 tbs butter


Directions:
Directions:
Trim and break ends off the beans and snap or cut. Heat your oil in a big cast iron pot. Add garlic to the oil. Saute garlic briefly; don’t let it brown. Add green beans and stir well over high heat, so that beans are coated with oil and start to sear.
Add thyme, herbs and spices and bouillon. Mix together. Add water and bring to a boil. Stir until bouillon dissolves. Cover pan tightly and reduce heat to medium low. Simmer beans for about 20 minutes or until tender. You can save the juice and drink it cold or hot. It’s delicious.


Personal Notes:
Personal Notes:
One of the family’s greatest and fondest memories of Mabel King was her green beans. She always made a big pot and they were always filling the house all day with their aroma. She would cook a cast iron pot full of them at family gatherings. I don’t even remember what we had for dinner, but I do know that it included those green beans.
All the daughters-in-law wanted her recipe, but there wasn’t one. Grandma just did what she always did and they always came out to the same perfect way. Thus, the daughters sat in the kitchen one day and wrote down her exact movements and everything that she did while she cooked them. This did not work and no one could cook them like Grandma Mabel.I do remember that she cooked them sooo slow. She soaked them in water over night and then scooped them out into her pot. Whatever water came out with the beans , was all they got.
So, I tried and tried after all the successful copycat experimenting that I had done, but to no avail. The above recipe is the closest that I’ve gotten to the memory of what those beans tested like.

 

 

 

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