Country-Style Snap Beans
- 2 pounds snap (green) beans, washed, tipped, and snapped in two
- 4½ cups cold water
- 4 ounces fatback, rinsed well to remove excess salt, then quartered
- ½ teaspoon freshly ground black pepper
- Salt, if needed to taste
Instructions:
Because of the saltiness of the fatback, these beans may need no additional salt. But taste before serving and adjust as needed.
- Place the beans, water, fatback, and pepper in a large, heavy saucepan and bring to a boil over high heat. Adjust the heat so the water barely bubbles, cover, and cook for 45 minutes to 1 hour or until the beans are very tender. Taste for salt and season as needed.
- Ladle the beans into small bowls and serve as an accompaniment to fried chicken or fish, roast chicken or pork, or baked ham. And don’t forget to put out a plate of corn bread, fresh from the oven.