Greasy Cut Short Beans originated in Western North Carolina and are the best green beans you'll ever taste! They're called greasy because they're smooth and shiny, with no peach fuzz on the pod.
- 2 1/2 pounds greasy short cut beans
- 4 strips bacon, cut into thirds
- 32 oz. container of chicken or vegetable stock
- 2 cups water
- 1/4 tsp. garlic powder
- 1/4 tsp. seasoned pepper (ad)
- 1/2 tsp. salt
- 1 onion, peeled and quartered
- String and snap green beans into a colander.
- Rinse with cold water
- Saute' bacon in a stock pot until almost crispy.
- Place beans in the pot with bacon and grease.
- Add chicken or vegetable stock and water to cover the beans.
- Bring content of pot to a boil. Reduce heat to simmer.
- Add garlic powder, pepper seasoning and salt and stir well.
- Place onion quarters around beans.
- Cover pot with a lid and simmer beans for at least one hour until tender.
- Drain water from beans and serve.
For vegetarian beans, use vegetable stock, omit bacon, and substitute butter.
- Category: Sides
- Method: Stock Pot
- Cuisine: Southern
Keywords: greasy cut short beans, green beans, pole beans, greasy beans, cut shorts, greasys, sides, southern