Nutrition Facts Per Serving: 63 calories; calories from fat 26%; fat 8g; saturated fat 0.6g; mono fat 0.5g; poly fat 0.2g; protein 4.1g; carbohydrates 8.8g; fiber 3.8g; cholesterol 3mg; iron 3mg; sodium 370mg; calcium 45mg. Advertisement
The cooking time was about right, but there was far too much broth.
Cook your pole beans for 30 minutes if you want them to be rubbery. Pole beans are tough, according to Mama, which is why Southerners spend hours cooking them.
How to prepare pole or half-runner beans is as follows. In my CSA box, I received some half runners that I needed to use. Wed never had these before. These were great. You don’t need as much chicken broth as the recipe specifies, so I just eyeballed it. Additionally, I used a red onion that I had on hand. I might even look for these beans just to have this recipe again because bacon and onion are two delicious ingredients!
Sooo good. brought back memories of the holidays and the fresh green beans my mother used to make when I was a child.
My Polish mother used to prepare beans in a similar manner, with the exception that she used salt pork and significantly less chicken broth and let the beans cook in their own juice. That would keep the sodium level down. But this is how she typically prepared garden beans. Advertisement.
Because they mature as a vine that climbs a pole or stake, pole beans get their name. These green beans look wider and flatter than typical green beans. If I can find them, I prefer these beans because of their flavor and texture. This summer, I had the good fortune to discover some delicious pole beans at the local organic farmer’s market.
You’ve probably already read my description of the traditional Southern vegetable preparation technique. Green beans were cooked in the South for a very long time when I was a child, losing most of their color and texture. Green beans that still have some color and some crunch are much more appealing to me than this preparation, which brings me back to my roots and serves as comfort food.
I noticed that I haven’t posted many side dishes while looking through my old recipes. I made Garlic Pole Beans for today’s recipe in an effort to close that gap. Our weeknight dinners typically include a protein, like pork tenderloin, a meat, fish, or chicken dish, and a few vegetables. At least once every couple of weeks, green beans are served as a side dish, and this is my absolute favorite way to prepare them.
With the method I employ in this recipe, green beans come out perfectly cooked and flavorful. I blanch the beans for four to five minutes in salted water, and then shock them in an ice bath. I cook the beans and garlic in butter with salt and pepper just before serving. So simple, yet delicious.