Here in the south, we would almost always have "southern fried" green beans at meals at home. There isn't really anything fried about them and they are very simple to make, it just takes a little bit of time to cook them.
We always had a garden at home and my mom would can green beans so we would use those until we ran out, and store bought canned green beans seem to work just as well, they just usually have added sodium so watch out.
So take a pot according to the amount of green beans you are using and pour in the green beans along with all the liquid in the can.
Chop up a medium sized white onion into four parts and then break it up and toss it in the pot.
The secret ingredient is cut up a slice of bacon per can of green beans. I usually cut a piece of bacon into about 5-6 smaller pieces. Mix it all together and then turn it to high. When it comes to a boil, lower it to a healthy simmer and let it go for about 45 minutes. Don't ever stir it during this time. Alot of the liquid will have evaporated at this point. This is when you give it a little stir and then turn it back to high. You want all the liquid to evaporate and you want the green beans on the bottom to essentially start to burn. You don't want it to burn to where it's black, but just a good brown on the bottom. Once that has happened, stir it all together, remove and serve. I like to add a liberal amount of fresh pepper and a little salt. Some people like to eat the bacon even though it's a little chewy, and some don't, but I never remove it.
I've never been a fan of fresh green beans because they always seem squeaky to me and biting into them closely resembles someone scraping a chalk born with their fingernails. I have never tried this recipe with fresh green beans for this reason, but you could experiment I suppose.
- Grok Star