Mama’s Cooked to Death Green Beans
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This are my Mama’s Green Beans – she calls them her ‘Cooked to Death’ Green Beans and they are so delicious, as anything my Mama makes is. 🙂
Cooked to Death Green Beans
A few months ago, I published a recipe for 2 Ingredient Cooked to Death Green Beans.
I dedicated them to my Mama because if you ask her how she likes her green beans, she will tell ya she likes ’em ‘cooked to death’.
Well, a few days afterwards I received a hand written letter in the mail from my Mama (who mind you, lives just 15 minutes away).
This letter thanked me for the dedication and also politely informed me that this was not how she made her green beans – and she enclosed her recipe for how she makes her Cooked to Death Green Beans.
So, of course, I had to publish the real deal Mama’s green beans recipe. Southern style and cooked to death 😉
And just like everything else my Mama makes, these are absolutely delicious. Even better than the version I posted… because they’re Mama’s.
Ingredients for Cooked to Death Green Beans
- canned green beans
- onion
- butter
- oil
- bacon
If you can find the Hanover brand of green beans, then get those because that’s what Mama recommends!
How to Make Cooked to Death Green Beans
Start by cooking diced onion in butter til soft. You can add the bacon to the onion to crisp it up and render some of the fat before adding the other ingredients, or you can just toss everything else in together.
Cook on low for about 1.5 hours. You can also use a crockpot.
What to Serve With Cooked to Death Green Beans
Everyone knows that green beans like this are a great Southern food side dish.
They go great with:
- Sweet and savory pork chops
- Prime rib
- Jack Daniel’s Ribs
- Homemade macaroni and cheese
- Honey baked ham
- Dr. Pepper pork roast
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat on the stove.
Mama's Cooked to Death Green Beans
Ingredients
- 1 50oz can green beans Mama uses Hanover brand
- 1 onion diced
- 2 tbsp butter
- 2 tbsp oil (optional) I honestly don't add it because I think the butter and grease from the bacon is enough
- a few slices bacon cut into 1 inch pieces
- salt & pepper to taste
Instructions
- Cook onion in butter til soft. Add other ingredients and cook for about 1.5 hours. I like to add my bacon with my onion and cook it a little before adding the rest of the ingredients, to give it a little more texture and color. Season with salt and pepper to taste.
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My Mama would cook green beans the same way except she cooked them uncovered until all the water was gone. She called them cooked to the pot. They were very good.
at whatever temp on the stove do you cook these beans for 1.5 hrs.? Low, medium, or high? And do you cover them with a lid while cooking?
I cook it on medium low with the lid on.
Our food service professionals at the site where i worked in ’98-’02 managed a variation of these and collards with generous cuts of tender smoked turkey. Outside of my mother’s kitchen this was some fine eating! Thank you Roselle & Company. I’ll save the recipe presented here and hopefully make this for Thanksgiving or Christmas Dinner.
Though I do not use butter I substitute with just a bit of bacon, I add oinion, fresh garlic, and for a bit of extra flavor and color I add a small amount of pimento, I cook them on a simmer until they look well cooked
This is how my moma makes her green beans too!!!!! But she probably cooks on high and longer becooked to death and beyond but oh so yummy
My Mom and Dad are from Mississippi and I thought was the way all green beans were cooked. I was raised on okra, grits, crowder peas, (not sure on that spelling) and so many other terrific southern foods. I remember having breakfast, dinner, and supper. We had dinner in the middle of the day because it was to hot to cook later. So left overs it was. Our cornbread didn’t come out of a box and it wasn’t sweet. Ahhhh, the memories.
My grandma made hers the exact same way but substituted bacon grease for the oil and butter. It was always the best and I make mine the same way today. I also don’t add any extra bacon.
Deborah Taylor and I could have grown up in the same house! Sweet memories!
My mama makes them that way too except for one small thing. She added a teaspoon of sugar. It does something magical to them. I could eat the whole pot by myself!
We would go to Idaho every summer, My Grandma put green beans on her cookstove every morning with some salt pork, worked in her garden until noon and we ate the most delicious green beans ever. She would then take a nap and my brother and I were to be as quite as possible! We wanted to go swimming at the local pool but it was closed because of Polio! I learned a love of reading in those forced hours of quite. Great memories of the 40’s and 50’s.
I love that you included your mom’s very own handwritten recipe. That will make it taste even better!
Thanks
Made this today with bbq ribs and so glad I did. I followed your recipe
to the letter except for the brand of green beans since we don’t have Hanover brand here and I wouldn’t change a thing. Thanks for sharing!
Since finding your mama’s recipe this is now the only way I cook my green beans!! I’ve always loved green beans cooked with bacon but whenever I asked someone cook how to make these all they would say is just cook green beans and bacon together. You’ve given me measurements and instructions Thanks so much for sharing.