Monday, July 5, 2010

Memaw's Green Beans

In college, I was "adopted" by my friend Audrey's grandmother (known as Memaw), and every week I would eat dinner at their house. Memaw kept a garden, and dinner was basic, but often garden fresh, and always delicious.

I first experienced these green beans at Memaw's table, and now they have now become a staple at our house. This is one of those dishes that has (had) no written recipe with "exact" amounts, so I've done the best I can to quanitfy things for you. ;)

Memaw's Green Beans

Fresh green beans--I normally make around 1 1/2 lbs--snapped (break the end with the stem off).
Olive Oil, enough to coat the green beans (approx 1-2 TBSP)
Chicken bullion (I normally use approx 1 tsp per pound of green beans), or the equivalent of "better than bullion"
3/4 cup water per lb of beans

Heat the oil in a large saucepan on med to med-high heat. Add the rinsed green beans. Stir-fry in the oil until the beans turn color (a brighter green). If this is taking awhile, turn the heat up, but do not scorch the beans. When the beans have all (or mostly) turned color, add the water and bullion. Stir, cover, and reduce heat to low. Allow beans to simmer until they reach your desired doneness (I simmer them for approx 20 minutes).

The next time I make this, I am going to try using my 3/4 - 1 cup of my homemade chicken stock instead of the bullion and water. **Update** I now make this recipe frequently with chicken broth, and it tastes great. I will add some salt whenever I use chicken broth instead of bullion.

This post is linked to Tasty Tuesday, Tuesdays At The Table, Tempt My Tummy Tuesday, Delicious Dishes, and WFMW: Summer Recipe Edition.


  1. Sounds yummy! I love using stock to add flavor in cooking. My green beans are just about ready in the garden too... thanks for sharing!

  2. Look like a great way to cook fresh green beans. Thanks for sharing your recipe and linking to Tempt My Tummy Tuesday.

  3. That sounds great! Thank you. First time here :-)

  4. They sound great, just like the recipe my grandma makes and we now make. Sometimes I will use a little onion powder to add a little more flavor. Have a great week!

  5. It was interesting seeing your version....and I'm curious how it will turn out with stock instead; let me know!

    Mmmm...makes me miss Memaw's garden....

  6. Audrey, you have have your own version? *curious*

  7. Sounds tasty! I think the secret ingredient for tasty green beans is salt (bouillon is very salty) which in general is not the healthiest thing, but on a hot summer day when everyone's been sweating, salt can really perk us up. Here's my salty green bean recipe.

  8. This sounds so good. I just read in a book about smells of home, this was so true.
    No matter where we are and we get a smell like beans cooking or a Lilac bush, mama's wonderful Hot Milk Cake-it will take you home everytime. I am trying these beans on Sunday. Thank you I just love going on your website. It is my therpy, a great way to wind down.


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