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Nothing says Thanksgiving like a big ol' bowl of green beans. You can keep your green bean casserole, ladies. Don't let any creamed soup or fried onions touch my beans. I serve up Southern-style slow cooked green beans in my house and that's the way it is. My granny did it and my mother does it, and so do I. This flavorful crockpot full of goodness is a tradition in my family and no feasting holiday (Thanksgiving, Christmas, Easter, the random birthday...) would be complete without it.
|not my beans, but close enough|
4 cans of cut green beans
3 cans of shelly beans
1/4 package of fat back, side meat, or streaked meat
salt and pepper to taste
Combine beans in a large crockpot. Cut meat into chunks and throw it in. You'll want to cut your meat in larger chunks if you plan on fishing it out (my mother-in-law doesn't like beans cooked with pork, but what she doesn't know won't hurt her, so I always remove the meat before serving to her. Do it however you want). Stir and cover with water. Add salt and pepper with taste, you probably won't need much salt. Cook on low 24-30 hours or high 12-18. I prefer to put mine in the afternoon before the meal and let them cook all night and most of the next day. The longer you cook them, the better they taste and your home will smell SO good.
A note on shelly beans: These are really hard to find in some grocery stores. Essentially, they are green beans with some brown beans mixed in. So, if you are unable to purchase shelly beans, just buy pintos and rinse off the juice. 1 can of pintos would be equal to 3 cans of shelly beans, but you'll also need to add another can or two of green beans. Lucky for you, this isn't rocket science, so combine them any way you please.