In June, I was home visiting and talked with Dostie about photographing her snapping green beans. Her response was, "Oh, you don't want pictures of these wrinkled old hands". We sat in her kitchen as I ask her about cooking tidbits while she, at 90 years old, snapped beans for lunch. Green beans were on the table for nearly every meal at her house that I can remember, and they were always judged while snapped, 'these beans look good' or a few choice words if they weren't up to par. Once the beans were cooked to perfection, they were always served in a pewter bowl typically on top of a Williamsburg trivet. Dostie always cooked them with a couple of slices of thick bacon, and I can hear her say, "You might as well not even bother with the beans if you don't have bacon," in her drawn out Southern drawl. One week after we shared this archetypal bowl of green beans, she passed away.
Dostie would have been 91 years old this past week and to celebrate, Aunt Mary came to visit me in Denver. We enjoyed antiquing, mountaineering, eating out and sampled any exquisite chocolate shop we could find to commemorate Dostie's birthday. Of course, we prepared one thing at home to eat, a big bowl of green beans with a couple of the thickest slices of bacon we could find. Dostie, what will we do without you.
Southern Green Beans
Prep: 10min / Cook: 30-45min / Serves: 4-6
- 1 pound fresh green beans- washed, ends removed (snapped)
- 2 thick slices bacon
- 1/4+ tsp. black pepper- JR Watkins
- 1/4+tsp. salt- Redmond Real Salt
Once green beans are snapped, place them into a pot and cover the beans with water. Add bacon, salt and pepper to the beans and bring them to a boil over high heat. Once the water that contains the beans boils, lower the temperature to medium and cook covered until the water is almost all cooked out and the beans are tender. Serve and enjoy!