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Slow-Cooked Green Beans with Salt Pork

Slow-Cooked Green Beans with Salt Pork

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Why spend 90 minutes making green beans? That long cooking time infuses the beans with porky goodness and makes them silky-soft.


  • 1 pound green beans, trimmed
  • Freshly ground black pepper

Recipe Preparation

  • Place salt pork and green beans in a large saucepan and add water to cover. Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until green beans are very tender, 1½–2 hours; season with pepper.

Nutritional Content

Calories (kcal) 240 Fat (g) 23 Saturated Fat (g) 8 Cholesterol (mg) 25 Carbohydrates (g)7 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 3 Sodium (mg) 400Reviews Section

Southern-Style Green Beans

Slow-cooked with smoky bacon and sweet onions, these Southern-style green beans are sure to become a family favorite.

Green beans develop the most wonderful flavor and texture when they’re slow-cooked Southern-style.

Flavored with smoky bacon and sweet onion they make a great side dish to serve with ham, pork, chicken or turkey.

Cooking Green Beans Southern Style - A Family Tradition

Here are step by step instructions, with pictures, of cooking green beans southern style, with salt pork for hours. It's a great family recipe.

Many people, when learning how to cook green beans, believe that the green beans should stay crisp after cooking, and turn up their nose at "soggy beans." Why?

If you've not tried green beans, southern style, you are missing a real treat. I like crisp green beans too, but once they are slow cooked for hours they have a completely different taste, and are basically like eating a completely different type of vegetable.

In my family, on both sides, and in my husband's family too (we are all from Kentucky, by the way) every matriarch has a recipe for cooking green beans, and there is pride involved in who cooks them best.

So, here are my instructions for how to cook green beans, southern style.

  • 2 or more pounds of fresh green beans*
  • Approximately 4 slices of salt pork (use more or less, to taste) (see picture to right)**
  • Salt and pepper to taste
  • Small amount of vegetable oil
  • Water, enough to cover the beans

* You can make vast quantities of these green beans if you want, such as for family gatherings, just add more salt pork to taste, and more fresh green beans of course. Two pounds is about right for our family of five to eat in one sitting (they cook down a lot.)

My husband's family swears you should only buy white half runner beans when cooking green beans this way, and they are quite good, but they are hard to find outside southern states, and my side of the family never used them. Use whatever fresh green beans are available, in my opinion. (You always love whatever you grew up with, I've found.)

** My husband's side of the family prefers salt pork, and I like it too just because it is easier to work with, in my opinion. My father's side of the family prefers a ham hock. Use whatever is available, that you prefer.

Directions For Cooking Green Beans Southern Style

This recipe is a family favorite, but it is mainly done on special occassions though because prepping the beans to cook them can take quite a while.

Of course, when a large family get together happens we can sit and break beans for hours, talking and laughing while we work, so it is actually something I generally look forward to.

After washing them pat them dry and then begin the process of snapping and stringing them.

Snapped and strung green beans

Next, snap the other end of the bean, again close to the end. This will pull the other string, from the opposite side of the bean off, as you pull it down the length of the bean.

Finally, snap any strung green beans in half or thirds if they are too long, to make more bite size green beans.

Hint: Depending on the type and size of the beans you are using they may or may not have a lot of strings. I have found larger beans have bigger strings, while skinnier beans don't, for example.

Snapping and stringing beans is a great job for kids. My son, when he was just about 2, loved this job and used to beg to "break-a da beans!" (He'll kill me for sharing that later, but it was just so cute!) Just watch their work, or you may end up with too many strings in the beans, which doesn't taste so good.

Next, add your green beans and let them get coated with the grease from the salt pork. Then, almost immediately add enough water to cover the beans along with salt and pepper, to taste. Remember that the salt pork adds quite a bit of salt, so we just add a dash of salt, and perhaps a teaspoon of pepper. (You can always add more salt and pepper at the end, to taste.)

Add a lid to the pot, and bring to a boil, and then turn the heat down and let it simmer at a low boil, slowly allowing the water to all cook off. Keep the lid on, because this keeps more flavor in the beans. This will generally take a couple of hours. You don't need to stir too often, but be careful once most of the liquid is gone to stir more frequently, just to make sure the green beans don't burn.

Once all the water has boiled off, then let the green beans rest for a couple of minutes before serving.

Hint: Many people don't actually eat the meat in the green beans, but just enjoy the flavor they impat to them. Others, like my Dad, always look forward to eating a piece along with their beans.

That is our family secrets for cooking green beans southern style. I hope you and your family enjoy this recipe as much as my family does!

Instant Pot Green Beans with Pork and Potatoes

This is a slow-cooker Mediterranean diet recipe adapted for the Instant Pot. The original version of Instant Pot Green Beans and Pork took at least 6 hours in the slow-cooker, but now you can make this recipe in 30 minutes or less! This is the perfect meal to make when you get home from work because your family will think you spent hours cooking. The pork cooks down to be fork tender. The potatoes, green beans, carrots, and celery cook all the way through but don’t get mushy. It tastes like it’s been cooking all day long.

This recipe works really well for the person who is a meat and potato eater who wants to gradually head towards eating the Mediterranean diet. Extra virgin olive oil makes vegetables taste delicious. I would serve this with a Greek salad and some nice crusty whole grain bread. You will want to dip your bread in the delicious tomatoey sauce. You won’t want to waste a single drop!

The Instant Pot makes delicious sauces even though you can’t stir it while it’s cooking, which is pretty amazing. All of the flavors stay in the pot because they don’t have anywhere to go. When you make a stew on the stovetop, some of that flavor will evaporate into the air. The recipes that I’ve made in the Instant Pot have been just as flavorful, if not more flavorful, than the original versions of these recipes, but cooked in a fraction of the time. I love this about the Instant Pot. Enjoy this recipe!

For a vegan version of this recipe click on the link below!

For the original version of this Instant Pot Green Beans and Pork recipe click on the link below!

Photo Credit: Christine Dutton

Paula Deen and Healthy Cooking

Over the years, I have learned to love Paula Deen&aposs recipes—hers are some of the most delicious dishes I have ever tasted. However, she has come under fire for years, mainly because of the high fat and sugar content of many of her recipes. When she publicly announced that she has diabetes, I don&apost think anyone was surprised, especially if we assume that she regularly eats the decadent dishes featured on her cooking show as well as in her magazines and cookbooks.

However, this particular recipe for green beans is one of her healthiest𠅊nd in my opinion, it is also one of her most delicious. Although the green beans are indeed seasoned with salt pork, bacon drippings, and butter, you can easily reduce the amount of these fats to make a healthier version. Personally, I use the full amount because it adds such a wonderful smoky flavor. Also, if you use a slotted spoon when serving the beans, you will find that most of the fat from the butter and pork will drip back into the pot or serving dish.

Recipe: Pinto beans with pork over cornbread Tasty

Pinto beans with pork over cornbread – Dried pintos beans cook up creamy and tender with a smoky, silky sauce that's perfect with cornbread. I love me some pinto beans. Throw some fatback or ham hocks in the pot, cook them low and slow then eat them up with some skillet cornbread and diced onion and I'm in. Recipes have two sections: a list of ingredients and a list of steps that teach the reader how to make the dish.

Day in the life of the Young. Beans served over cornbread with fixings. Beans and cornbread go together like peanut butter and jelly. Perfect Pinto beans with pork over cornbread menu and technique is a culmination of the small methods I`ve realized within the last 7 years. Pinto beans with pork over cornbread is surely a week-end cooking project, which is to express you`ll need a couple of hours to complete it, but once you`ve got the approach down you can fry multiple group at any given time for household picnics or perhaps to possess cold leftovers to consume from the ice box on a whim.

In this morning, We are likely to teach you steps to make Pinto beans with pork over cornbread At home with simple ingredients, just like Chinese restaurants. My Pinto beans with pork over cornbread recipe is the greatest in the world!

I may also coach you on how to make use of up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for your family!

I attempted applying slightly less water than usual, that has been suggested elsewhere. It served only a little sometimes, but other instances, I had to add more and more water whilst the quinoa was cooking. Then, the dry quinoa absorbed way an excessive amount of the dressing I added later.

How to cook Pinto beans with pork over cornbread?

Whether your home is all on your own or are an active parent, finding the full time and energy to get ready home-cooked dinners may look just like a overwhelming task. At the end of a busy time, eating dinner out or getting in may sense just like the quickest, best option. But convenience and prepared food may have a significant cost on your temper and health.

Eateries often offer more food than you must eat. Several restaurants function portions that are 2-3 situations larger compared to advised dietary guidelines. This encourages you to eat a lot more than you’d in the home, adversely affecting your waistline, body force, and threat of diabetes.

Once you prepare your possess meals, you have more control on the ingredients. By preparing on your own, you are able to ensure that you and your loved ones eat fresh, healthful meals. This can help you to look and sense healthiest, raise your energy, stabilize your fat and mood, and improve your sleep and resilience to stress.

You can cook Pinto beans with pork over cornbread using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pinto beans with pork over cornbread:

  1. You need 1 lb of bag of Pinto beans made according to the package.
  2. You need 2 lb of pack of boneless cubed pork.
  3. It’s 1 of large onion diced.
  4. You need 3 of carrots diced.
  5. Prepare 4 of garlic cloves minced.
  6. Prepare 1 Tbsp of minced onion.
  7. Prepare 1 Tbsp of garlic powder.
  8. It’s 1 Tbsp of celery salt.
  9. Prepare 1/3 cup of bacon bits. (Picture of the package is posted below).
  10. Prepare 2 boxes of Jiffy muffin mix made according to package.

They're so good when served together. How to make Beans and Cornbread: This recipe begins by rinsing dried pinto beans really well. Meanwhile mix the cornbread mix according to directions. Put the meat mixture into a casserole dish and pour the cornbread on top.

Pinto beans with pork over cornbread instructions:

  1. In 3-4 cups of water boil pork, onion, garlic and carrots until all is tender..
  2. While that's boiling you can quick soak your beans according to package directions. Also make your cornbread according to package directions..
  3. After an hour of the pork mixture boiling and the beans soaking, you can add them all to the same pan and continue boiling. For another hour to an hour and a half. You can taste test and stop when you like. But during that time add the minced onion, garlic powder, celery salt and bacon bits..
  4. Crumble cornbread onto dish and cover with beans. Make sure to get some of the juice too. There's a lot of flavor in it..

May top with shredded cheese if desired. Our Southern pinto beans are slow cooked to perfection with ham hocks, water, and a few seasonings. To keep with tradition, serve these pinto beans with hot, freshly baked cornbread or cornbread muffins. Many Southerners insist on a spoonful of relish alongside their beans. This hearty pinto bean dish uses smoked ham hock to add flavor and richness.

It’s cheaper to eat junk food than Pinto beans with pork over cornbread

Initially glance, it could look that ingesting at a fast food restaurant is more affordable than creating a home-cooked meal. But that’s seldom the case. A examine from the College of Washington College of Public Wellness unmasked that people who prepare at home generally have healthiest over all diets without higher food expenses. Another study unearthed that frequent home cooks spent about $60 monthly less on food than those that ate out more often.

I don’t understand how to make Pinto beans with pork over cornbread

  • If you are threatened by the prospect of organizing a home-cooked food, it’s crucial to keep in mind that preparing is no exact science.
  • It’s usually perfectly OK to omit a component or substitute a very important factor for another Pinto beans with pork over cornbread.
  • Look on line or obtain a basic cookbook for quick menu ideas.
  • Just like such a thing, the more you prepare, the higher you’ll become. Even if you’re a complete novice in your kitchen, you’ll shortly grasp some rapid, healthy meals.

What recipe should I personally use for Pinto beans with pork over cornbread?

Simple oils like canola, plant and peanut oil have larger smoking points, making them ideal for burning chicken. Learn more about selecting the best oil for frying.

What must and must not be performed when cooking Pinto beans with pork over cornbread

  • Make certain every thing is freezing in a sealable pot or bag.
  • Beef in particular must be correctly wrapped.
  • Make bread right from freezer, anti-waste plan urges.
  • Know that such a thing that’s a higher water content, like lettuce, will not be the identical following being frozen and then defrosted.
  • Attempt to freeze everything when at their freshest. Defrost beef extensively before cooking, but other things such as bread for toasting can be baked straight from the freezer.
  • Never refreeze organic beef that’s been icy and then thawed – you can, however, freeze cooked beef that has been freezing when raw.
  • Make certain the freezer isn’t packed so whole that air can’t circulate.

Strategies for starting out!

Start with fresh, balanced ingredients. Cooking sugary treats such as for example brownies, cakes, and snacks won’t help your wellbeing or your waistline. Likewise, putting a lot of sugar or sodium may change a healthy home-cooked meal into an bad one. To make certain your diet are great for you along with being tasty, begin with balanced substances and flavor with herbs rather than sugar or salt.

Stock through to staples. Components such as for example grain, pasta, coconut oil, herbs, flour, and inventory cubes are basics you’ll probably use regularly. Keeping cups of tuna, beans, tomatoes and bags of freezing vegetables available could be valuable in rustling up quick foods when you’re sent for time.

Provide yourself some leeway. It’s fine to burn off the grain or over-cook the veggies. After a several tries it can get easier, quicker, and nicer!

Slow Cooked Lebanese Green Beans and Beef

Tender beef slowly cooks with green beans, tomatoes, and cinnamon to create a delicious Middle Eastern dish served traditionally over rice pilaf.

As anyone with a newborn can attest, slow cookers can be a real lifesaver for putting dinner on the table! My little one is 3 weeks old now and I am slowly but surely adjusting to my new life as a working mother. With a little advance planning, I’ve managed to put dinner on the table most nights of the week including today’s dish which pays homage to one of my favorite Lebanese specialties: Stewed Greens Beans and Beef (“Lubia”).

This dish can also be made on the stovetop if you don’t have a slow cooker. Not counting calories? Brown the onion, beef and beans in a little clarified butter. You won’t regret it.

Traditionally this dish is served over Syrian rice which is rice pilaf made with rendered, clarified butter. It is a delicious special treat but also just as good with brown rice which we lovemaking in our rice cooker .

To serve, we love dolloping a little laban on top, a Lebanese cucumber yogurt garlic sauce.

Your slow cooker is waiting.

Yes. If you want the instant pot version of green beans and beef go here.

Slow-Cooked Green Beans

The following are the ingredients needed to make delicious Slow-Cooked Green Beans for 6 servings:

  • 6 slices bacon, sliced crosswise into 1/2-inch pieces
  • 1 onion, sliced lengthwise
  • 3 cloves garlic, minced
  • 1/4 cup tomato sauce
  • 2 pounds fresh green beans, trimmed
  • 3 cups chicken broth
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste

Slow-Cooked Green Beans Cooking Instructions

To cook Slow-Cooked Green Beans, you need about 15 minutes of preparation time. The time needed to cook this Slow-Cooked Green Beans is about 2 hours 10 minutes , and you can serve your Slow-Cooked Green Beans within 2 hours 25 minutes . The following are the steps to cook Slow-Cooked Green Beans easily:

  1. 1 Place saucepan over medium heat cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.
  2. 2 Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.
  3. 3 Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.


  • Cook's Notes:
  • By cutting the onion in the same direction that the fibers that hold the onion together go, the pieces will hold their shape better and they won't just disappear.
  • You can use almost any tomato product, including chopped fresh tomato.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 124 calories 4.3 grams of fat 16 grams of carbohydrates 7.3 grams of protein 13 milligrams of cholesterol 782 milligrams of sodium.

Slow Cooker Pork and Beans

One of the most favorite things that I really enjoy out of this blogging experience, is when I ask everybody "What's Cookin' Good Lookin'?'" over on the Facebook page. Readers share what's cooking in their kitchens, or what's planned, or sometimes just what they are craving, and very often, they share a recipe in those comments.

It was in one of those posts, that Natalie, one of our Facebook family members, mentioned making this bean dish, and I immediately put it on my list to try.

Natalie told us that this recipe came about during their evacuation from Hurricane Rita, and so I thought of a few clever names - Pork and Beans Rita, or Evacuation Beans and Pork, or even Hurricane Pork and Beans. In the end, I figured just good ole pork and beans would work the best. With hurricane season right around the corner though, this would be a great meal to put on while you wait out a storm in some hotel room north of the coastline, so it's a good reminder to put your crockpot on your evacuation packing list. Of course, you don't really need a hurricane to give it a whirl either.

Natalie uses two packets of onion soup mix for her recipe, but feel free to substitute the homemade version included in the notes if you prefer. Now that I've tasted this recipe, I also think it'd be fantastic with those homemade seasonings, but substituting freshly sauteed raw onion for the dried, and I can't say that a bit of bacon wouldn't hurt either, if you don't mind taking a few extra minutes to do that. I'll definitely be making it again for sure and I'm likely to play around with some additional seasonings too, so I say, add in your favorite pinto bean seasonings when you make this. Gotta say though, it's pretty darned tasty written just as it is.

Oh yeah - I did get a little bit of a chuckle outta this too. Remember that time that I wanted to cook up a nice pork roast, and I asked The Cajun to pick one up for me on his way home? And he showed up with this itty bitty, two-pounder piece of pork that I could literally hold in the palm of my hand?

Well. this recipe was perfect for that! So funny that the man who usually comes home with the industrial-sized everything, would bring me a 2 pound pork roast. Next time I want pulled pork or a nice dinner pork roast with intended leftovers, I guess I should be much more specific on that size thing.

Here's how to make this lovely recipe for slow cooker pork and beans, and thanks so much Natalie for sharing your recipe!

I had some pink beans in the pantry, so that's what I used this time, but this would be great with pintos too, since they are both similar in texture and flavor. The small red beans and even white beans would also be good choices for this dish.

Do the usual pick through, sort and rinse thing with the beans. Soak overnight according to the package directions. If you want to use red kidney beans, it is recommended that you preboil them, rather than soak them, before putting them in the crockpot. Put beans in a stockpot, bring to a rolling boil, boil for 10 minutes, drain, rinse and then transfer to the slow cooker.

When you are ready to cook, add some of the water to the two onion soup mix seasoning packets, chili powder and black pepper whisk together. Hold off on any salt though since we're using a packaged product for seasoning and there's plenty of salt already.

Add the beans to the slow cooker and pour the seasoned broth and the rest of the water over the beans. Stir in the jalapenos too if you're using them, and feel free to add in any of your own personal, favorite pinto bean seasonings here too. I'm thinking a packet of Sazon seasoning might be good next time I make this.

Place roast into the cooker, cover and cook on low for 7 to 8 hours, or 4 to 5 hours on high, turning roast over halfway through, if you happen to be home. No biggie if you're not.

When done, roast should be fall apart tender and between 145 and 160 degrees F on an instant read thermometer.

Remove the roast to a platter and loosely tent it with some foil to keep it warm.

To thicken the beans, remove about 1/2 cup of them (without the liquid) and smash them thoroughly.

Then stir the smashed beans right back into the pot.

Look how nice the beans cooked up! Taste them and add salt, only if needed, and add some Cajun seasoning or cayenne pepper, to taste, if desired. Go light though, add a little, taste and adjust.

To serve, spoon the beans over hot cooked rice and serve pieces of roast on the top or on the side. You can also shred the meat and stir it back into the beans, however, the meat will take up most all of the juice from the beans, so I like it better served separately over the top of the rice and beans. Add a mixed garden salad or green vegetable, some rolls, cornbread or bread and iced tea to round it out. Yeah, yeah. I served a salad and peas, and peas aren't a "green veggie" and might constitute starch overload, but they were leftovers and I wanted to use them up!

Recipe: Slow Cooker Pork and Beans

  • 1 pound of dried pink beans, pintos, small red beans or white beans
  • 6 cups of water
  • 2 envelopes of dry onion soup mix (like Lipton's)
  • 1 teaspoon of chili powder
  • Freshly cracked black pepper , to taste
  • 1/4 cup of chopped pickled jalapenos
  • 2 to 3 pound boneless pork loin roast
  • 1/4 teaspoon of cayenne pepper or Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • Kosher salt if needed, to taste
  • Hot, cooked rice

Rinse and sort the beans, soaking overnight according to package directions. Next day, add to the slow cooker. Whisk together some of the water with the soup mix, chili powder and pepper and add to the slow cooker. Add the remaining water to the slow cooker and stir in the jalapenos. Place roast into the cooker, cover and cook on low for 7 to 8 hours, or 4 to 5 hours on high, turning roast over halfway through, if possible. Roast should be fall apart tender and between 145 and 160 degrees F on an instant read thermometer.

Carefully remove the roast and set aside, loosely tenting with foil to keep warm. To thicken the beans, remove 1/2 cup of the beans, mash thoroughly and stir back into the pot. Taste the beans, add salt, only if needed, and cayenne pepper or Cajun seasoning to taste, if desired. To serve, spoon beans over rice and serve pieces of roast on the top or on the side. Add a garden salad or green vegetable, some bread, rolls or cornbread, and iced tea.

Cook's Notes: Actual cooking time will depend on the bean you use. If you want to use red kidney beans, it is recommended that you preboil them, rather than soak them, before putting them in the crockpot. Put beans in a stockpot, bring to a rolling boil, boil for 10 minutes, drain, rinse and then transfer to the slow cooker. May substitute a homemade onion soup mix. For each envelope of homemade, use 3 tablespoons of dried onion flakes, 1 tablespoon of beef base (like Better than Bouillon) or 2 tablespoons of granular beef bouillon, 2 teaspoons of onion powder and 1/4 teaspoon of seasoned salt (like Lawry's).

Check These Recipes Out Too Y'all!

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