Southern slow cooked green beans, or snaps, are an institution. Most are done with fat back or salted pork. I wanted to make a vegan/vegetarian version that could hold up.
These are packed with flavor and are a great side dish or can be a meal if served with roasted or boiled baby potatoes. If you like southern style green beans, give this a shot.
Ingredients
2 lbs Green Beans, cleaned.
1 1/2 32 oz containers of low sodium Vegetable Broth
2 Tbsp Olive Oil
1/2 Onion, peeled, left whole or sliced in half.
1 clove Garlic, peeled and smashed
1/2 Tbsp Sea Salt
1/2 Tbsp Chili Flakes
1/4 tsp Freshly ground Black Pepper
1/4 tsp Liquid Smoke
1 1/2 32 oz containers of low sodium Vegetable Broth
2 Tbsp Olive Oil
1/2 Onion, peeled, left whole or sliced in half.
1 clove Garlic, peeled and smashed
1/2 Tbsp Sea Salt
1/2 Tbsp Chili Flakes
1/4 tsp Freshly ground Black Pepper
1/4 tsp Liquid Smoke
Put all the ingredients into a heavy pot and bring to a boil. Reduce to a lazy simmer. Keep the cover slightly ajar. Cook for at least one hour, but two is better. Regarding the onions, they literally melt, so you don\’t need to fish them out.
The Louisville Chef 