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Southern Green Beans and Potatoes

| July 15, 2018 | 39 Comments

Green Beans and Potatoes

Follow our complete, step-by-step, photo illustrated instructions to make one of the South’s favorite side dishes.

Green Beans and Potatoes recipe, as seen on Taste of Southern.
Southern Green Beans and Potatoes

 

Green Beans and Potatoes, slider.
Or as we call them “Beans and Taters.”

I may have been “born and raised” in the South, but I’m not much of a vegetable fan for reasons unknown. But, these two would be my first choice from any table or buffet.

If it were Potatoes and Green Beans, that would be even more like it. Smile. I do love my potatoes.

You could open up a can of beans and a can of “taters”, but why not do them fresh when they are available. Fresh vegetables are so much better, and at this time of the year, they’re starting to show up at roadside stands, farmers market and more.

Whether you call them green beans or snap beans doesn’t really matter. They’re one and the same.

Mama cooked them a lot, and she put a lot of effort an love into storing them up for us to also enjoy during the winter months when fresh ones weren’t available.

Usually she was out in the garden early in the morning to pick the beans, a bushel or more at the time.

Next, she would grab a big old dishpan and head out to the front porch, usually with a neighbor or relative to string the beans and snap them.

I can easily visualize her sitting in her wooden rocker, apron on, dishpan filled with beans sitting in her lap. Often, there would be a glass of sweet tea sitting on the wooden floor of the front porch right beside of her.

As long as it took, they would sit and talk, string and snap, until the beans had all been cleaned and ready for cooking, canning, or freezing.

The summer sun would make the day hot, but the shade and hopefully cool breeze on that front porch were a welcome time of the day to sit down for a little bit, but still working just the same.

I couldn’t help but recall those days as I worked on the 2 pounds of fresh beans I had purchased to prepare this recipe. No matter how hard I try, they will never be as good as hers. Smile.

Red potatoes were used here, mostly because I had them on hand. They also hold up a bit better during the longer cooking time it will take to get the fresh beans cooked to perfection. Russets are good, but break up too easily after being cooked for awhile.

The day before I cooked these, I did another post here on Taste of Southern called “How To Render Bacon Fat.” I wanted some bacon grease to season my beans with. It’s liquid gold for such purposes.

So, if you’re ready to cook up a pot of beans and taters like Mama would do them, then let’s get on in the kitchen, and… Let’s Get Cooking.

 

Green Beans and Potatoes, you'll need these ingredients.
You’ll need these ingredients to make our Green Beans and Potatoes recipe.

 

Green Beans and Potatoes, wash the potatoes.
Begin by washing your potatoes under some cold running water. Gently scrub in the indentations to be sure you remove any dirt that might be in those. When finished, just set them aside for now.

 

Green Beans and Potatoes, wash the beans.
I like to place some cold water in the sink to wash my beans.

It’s kind of hard to just rinse them under running water, so place the beans in your sink and add enough water to get them to float. Then, swish them around good for a few minutes, looking for any trash or leaves as you rinse them clean.

Use your hands to scoop the beans out and place them in a large bowl or colander before draining the water and dirt from the sink.

Any dirt will settle in the bottom of the sink as you wash the beans. If you just drain the sink, the beans end up resting on top of the dirt and you haven’t accomplished very much. Lift them out first, then drain the sink. Thank you for listening. Smile.

 

Green Beans and Potatoes, snap off the ends.
Now it’s time to start the fun part. Yes, we’ll do this one bean at a time, but it won’t take long.

This is where Mama would place all the beans in a dishpan and head for the front porch to rock in her chair and snap the beans.

These particular beans are fresh, young and tender. They don’t have a lot of “strings” on them, but you may have some that are a bit older that will need to have those strings removed. Stay with me for a minute because I don’t have a photo to illustrate this point.

See me holding the bean in the photo above? I’m holding out the end that was attached to the bush the beans grew on. You’ll need to grasp this end between your fingers and snap the end. If it has a string attached, gently pull the end back and the string should come completely off as you pull the end down the length of the bean.

When you get to the end, snap that end off, and you should be able to pull that end back around and peel the string off from the other side. It’s not complicated and you’ll get much faster at this process after you’ve done a few.

If you leave the string attached and cook the beans you’ll end up trying to chew the tough string, thinking you’ve found a hair or something in your beans. You don’t wont that to happen now do you?

 

Green Beans and Potatoes, snap off both ends.
Snap off both ends of the bean, removing any strings as you go.

 

Green Beans and Potatoes, snap them into pieces.
Next, just hold each bean in your hands and snap it into bite sized pieces.

 

Green Beans and Potatoes, snap them all.
Continue to pull the strings off, snap the ends off, and snap the beans into bite sized pieces until you have them all done. Whew!

I only had two pounds here and I’m not very fast at this myself. Of course, I wasn’t rushing. I was watching a program on the computer while I did mine.

Mama, and my aunts, use to sit on the porch and do this a bushel or more at a time. I couldn’t help but think about that while I sat in air-conditioning and working on these few. Times sure have changed haven’t they?

 

Green Beans and Potatoes, cut the potatoes.
I decided to cut my potatoes into quarters. They were small to begin with, but I decided to cut them since I didn’t have but a few on hand at the time. You can leave yours whole if you prefer. They will have plenty of time to cook as we boil the beans.

 

Green Beans and Potatoes, add some water.
Grab a good sized stock pot and place the beans and potatoes inside. Add enough water to cover the beans by about 3 inches. You’ll need a good amount of water to begin with. It will evaporate down as the beans cook.

 

Green Beans and Potatoes, add the bacon grease.
Add your seasoning. I’m using about a Tablespoon of Bacon grease from where I just did the post on How To Render Bacon Fat. It’s a great seasoning for beans in my opinion.

 

Green Beans and Potatoes, add the sugar.
Add the sugar.

We can’t forget the sugar. Mama always added a small amount of sugar to just about all the vegetables that she cooked, so I’m continuing the tradition. It just knocks the “edge” off of the taste of the vegetables as they cook.

Cook on Medium heat for 1 hour or longer.

Place the pot on your stove top over Medium heat. Once they start to boil, turn them down just a bit and let them cook at a low boil until tender.

You want the beans and potatoes to be done, but some folks like a little crunch in them. Just cook them until they reach the desired doneness that you and your family prefer.

 


After an hour on the stove top, add in the Black Pepper.

 

Green Beans and Potatoes, add the salt.
Then, add the salt.

You may also notice that I added a couple of strips of leftover bacon to this pot. I just had it in the kitchen following another recipe I’d prepared so I tossed it in for a bit more flavor.

Mama often used a big chunk of fat back, or a piece of side meat to season her vegetables. It pretty much depended on what was available at the time. You get similar results from them all. Smile.

 

Green Beans and Potatoes, stir and cook until done.
Give everything a good stir with a large spoon, and continue to cook the beans and potatoes until they are done.

Mine cooked for an hour and a half to get to the point that I like them. Mama always “cooked them to death” as the old folk would say, but they sure were good.

 

Green Beans and Potatoes, serve warm and enjoy.
Enjoy!

Serve them warm and enjoy one of the South’s most favored side dishes.

Mama would have a bowl like this, sometimes with potatoes and sometimes without, sitting on that big oval dining room table every Sunday after church. Good times with all the family gathered around.

 

Southern Green Beans and Potatoes

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour

Yield: 6 servings

Southern Green Beans and Potatoes

Ingredients

  • 2lb fresh Green Beans
  • 1lb small Red Potatoes, about 6-8
  • 1 Tablespoon Bacon Grease
  • 1 teaspoon Sugar
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt

Instructions

  1. Wash the potatoes under cool running water. Set aside.
  2. Place a couple inches of cold water in your sink. Add the green beans.
  3. Swish the beans around to wash them, removing any leaves or debris.
  4. Lift the beans out of the wash water. Place in a colander to drain.
  5. One at a time, snap the ends off the beans, removing any strings as you go.
  6. Discard the end pieces.
  7. Snap each bean into bite sized pieces.
  8. Place the beans in a large stock pot and cover with water by about 3 inches.
  9. Add the red potatoes. Cut them into quarters if preferred.
  10. Add the bacon grease.
  11. Add the sugar.
  12. Place on stove top over Medium High heat and bring to a boil.
  13. Reduce the heat to Medium and let cook for one hour.
  14. Add the black pepper.
  15. Add the salt. Stir well.
  16. Continue to cook the beans and potatoes until done as desired.
  17. Enjoy!

Notes

Ham hock, hog jowl, side meat or fat back can be used as a good Southern type seasoning instead of the bacon grease.

http://www.tasteofsouthern.com/southern-green-beans-and-potatoes/

 

Your Comments:

Ever made Green Beans and Potatoes with fresh vegetables? Share your memories of this great Southern side dish.

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Be Blessed!!!
Steve

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You may also like our:  Baked Beans from Scratch

And for a great Southern seasoning secret:  How To Render Bacon Fat

 

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Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (39)

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  1. steve bailey says:

    I had just put a pot of snaps and taters on the stove when I saw your new post. They are one off my all time favorites. The only thing I do different is I season my cooking water first. I prefer streak of lean which is another name for bacon. I cook this for about 30 minutes and then add snap and taters. Yes, got to have a little sugar. Thanks

    • Steve Gordon says:

      Hi Steve, I guess great minds think alike huh? Smile. Streak o Lean is another great seasoning meat. I’ve used it many times. I do hope you might try some bacon grease in those beans and taters next time you cook them. Let me know if you do. Thanks for your visit today and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  2. Susie Ciannilli says:

    Oh Steve you hit my country roots. My momma and I used to make these all the time..love them! How about new potatoes and fresh peas creamed? I was born and raised on a farm in California and my Mom was originaly from Oklahoma, so we always had good ole’southern cookin’. I love your recipes and so look forward to so many more, God Bless you and keep up the excellent recipes…My prayers to you and your friends.

    • Steve Gordon says:

      Hi Susie, Thank you for sharing your memories of our Green Beans and Potatoes recipe. The creamed potatoes and peas sounds really good too. Smile. Thank you for your visit and for your prayers for me and my friends. It’s greatly appreciated. I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  3. Sandra Lowry says:

    I love everything about the recipe this week and I have eaten “snaps” (as we call them) with potatoes (and sometimes without them) my whole life. The picture could be on a menu or in a cookbook because I feel like I could taste them! All of your recipes and your newsletters make me feel “at home”. Thank you for all you do.
    Sandra

    • Steve Gordon says:

      Hi Sandra, You’re just too kind. Smile. Thank you for the compliments and thank you for being a subscriber to the Newsletters. It’s all greatly appreciated. You’re family with Taste of Southern, so we’re glad you’re home. I look forward to seeing you every time you stop by. You know you’re always welcome. Be Blessed!!! -Steve

  4. My mother made this often and it was always a big hit.
    She always added a small “Cottage Ham” to the beans and potatoes. The pot liquor was great to.
    We dipped buttered rye bread in it.

    • Steve Gordon says:

      Hi Kent, You must be from Cincinnati, home of the “Cottage Ham.” Smile. I bet it was all really good though. Here in the south we would have to use cornbread for any dunking in the pot liquor. Thank you for sharing your memories of the Green Beans and Potatoes with us. And yes, I had to Google the cottage ham part to see what that was. Isn’t the Internet great? Smile. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Jennifer A. says:

    We call ‘cooked to death’ green beans Cookalldays – as though it’s one word…I make them the same way and freeze the pot liquor for another batch or to add to soup – sometimes called Refrigerator Soup made when I clear out misc remains – add some more vegetables, that last pieces of sausage or leftover beef, pork, chicken – whatever. Cookalldays have been and always will be a favorite.

    • Steve Gordon says:

      Hi Jennifer, Thank you for sharing your memory of the “cookalldays.” I’ve never heard of that. What area of the world are you from? Sounds like a regional term to somewhere. Saving the broth for soup is a great idea as well. Thanks for the suggestion. I do appreciate your visit and hope that you’ll drop by any old time. Be Blessed!!! -Steve

      • Jennifer A. says:

        I live in Florida – my folks and their families were from Indiana – my grandmothers made green beans the same way. Cookalldays distinguishes them from store bought canned or frozen. Never really thought much about it so thanks – it made me smile to consider why we say that!

  6. Kathleen says:

    Dear Steve,
    Thanks so much for this. Its my favorite way to cook fresh green beans though I have to admit my children and I prefer home canned green beans to fresh. We used to cook them slowly on the back of the woodstove until most of the liquid was gone. Sometimes I’d add a hambone or hamhock.
    Sprinkling on a little dash of cider vinegar or homemade pepper sauce tastes good too.

    • Steve Gordon says:

      Hi Kathleen, I’m not smart enough to home can green beans. I took a class where we did some, and I ended up using those in another recipe I posted here on Taste of Southern, but that’s about all the experience I’ve had with canning green beans. They are good that way though for sure. Smile. I might be a bit envious of you being able to cook on that woodstove. I’ve never had the chance but would love to experience that at least once in my lifetime. I do appreciate you sharing your memories with us and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  7. Kathie says:

    This green bean and potato dish looks so yummy! I can hardly wait to make it. I do have a couple questions, though. Maybe I’m supposed to know the answers instinctively, but I don’t.

    1. Do you use the lid at all while you’re cooking the beans and potatoes, or just leave it off the pot to let the water evaporate while it’s cooking?

    2. Do you add the bacon raw, and just before you start cooking the beans and potatoes?

    Thanks, Steve — love your recipes!

    • Steve Gordon says:

      Hi Kathie, Thank you for the great questions. I think whether you cover the pot or not is pretty much just personal choice. There is no right or wrong answer for the most part. Most green type vegetables are cooked without a lid on the pot which is suppose to help them keep a bright green color when cooked. I’ve never tested that out personally, but it’s general consensus. And, as you mentioned, without a lid, the water will evaporate more quickly. The vegetables do lose some of their nutrients and perhaps some flavor as the water boils off, but I didn’t want a big pot of juice at the end.

      Most recipes would suggest bringing the water to a boil before adding the vegetables, but I get a bit lazy in that respect and will often just put the beans in water and start it boiling from cold. It’s just what I do, not saying it’s right or wrong. As long as you just don’t let the water boil completely away and run the risk of burning or scorching your vegetables, you’ll be good. Does that make any sense at all? Smile.

      As for the bacon. I had cooked bacon earlier and saved the bacon grease for seasoning the beans and potatoes. Since I had a couple of slices left, I just tossed them in the pot, but yes, it was cooked to begin with. I’d suggest you use bacon grease as the seasoning of course and should you just happen to have some leftover bacon, add it in. Otherwise, the bacon grease will give you a lot of flavor.

      I do hope this helps and I hope you’ll try the Green Beans and Potatoes. Please let me know how they turn out for you. Again, I appreciate the questions and your visit today. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  8. c. j. thomas says:

    Back when I lived in the Piedmont, (late 70’s-’93) had a big garden and a passel of young kids I used sit under the water sprinkler while stringing and snapping my green beans, I stayed cool, the beans got clean and I could keep an eye on the kids.
    It was too hot to cook inside so I’d toss the beans and bacon fat in a cast iron pot that fit in my grill.
    Never heard of putting ‘taters’ into them until I moved to Alaska and met another ‘born Texan’ who proposed this exotic variation.
    Thanks for the memories!

    • Steve Gordon says:

      Hi C.J., Now that’s what I call real innovation. Sitting under the sprinkler to stay cool AND to wash the beans. How cool is that? Smile. Thank you for sharing your memories with us. I bet they tasted great in that big cast iron pot. I appreciate you taking the time to write and for your visit today. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  9. Mary Fender says:

    You bet I’ve made green beans and taters, cooked just like you did. Same seasoning, bacon added and cooked to death….sure made me hungry! My hubby’s family is from North Carolina. My mother-in-law used to raise her own beans. She called them Little Greasies and they had a bigger bean which sometimes cooked out into the dish-yummy! Once she to,d me they were little white bush beans but I don’t know I’d she made that up Cuz she was a hoot! She also made Pickled Green Beans. Put them up in quart jars. Hubby and I could eat a whole quart at one sitting but they did leave you a little gassy . Sadly, she died of Alzheimer’s and the recipe was lost. I just know they fermented like making kraut,
    I do Enjoy your posts, hope you are feeling well

    • Steve Gordon says:

      Hi Mary, I don’t think your mother-in-law was pulling your leg about either of the beans. You can buy the white beans in most stores. Little Greasy beans is a variety of green bean. They’re not actually greasy but the skin is shiny and wet looking, thus the name. And, I think you’re referring to a Dilly Bean that is fermented. I’ve never tried them but they sound easy enough to make. Perhaps I should do some. Then again, I’d never tasted Pickled Okra until about 6 years ago. It tasted much better than I first thought it would, so maybe the Dilly Beans would be good too. Have you ever heard of Leather Britchies? Thats where they string up green beans them let them dry out to store them. I’ve heard those are really good, but again, something I’ve never tried. So many things… so little time. Smile. I do appreciate you sharing your story with us. Thank you for your visit today and I invite you to stop by any old time. Be Blessed!!! -Steve

  10. JoyceB says:

    My Mama used the flat green beans. Can’t find them fresh in our town. I buy the Blue Lake canned (called Italian) variety. So, l follow your recipe except cut the cooking time. Love them. Thank you Steve.

    • Steve Gordon says:

      Hi Joyce, I’ve had the Italian green beans. They’re very good and would be great with potatoes like this. Thanks for bringing that up. I appreciate your visit and trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  11. Joan says:

    Hello everyone. When I opened your email this morning, Steve, and I saw your photo of the green beans, I wanted a scoop!! I went to the store to pick up green beans and potatoes right after reading your newsletter. My beans are cooking right now. As the saying goes, “A picture is worth a thousand words.” Thank you so much for posting. Glad to hear you, Billy and Jan are all feeling better. You too, be blessed.

    • Steve Gordon says:

      Hi Joan, I’ll have to be careful about the pictures if they are going to have that kind of effect on you. Smile. But then, I’d love to have some more of these right now myself. I’ve got more in the fridge but have yet to snap them and cook them but it’s on the list for tomorrow. I hope you enjoy yours. Thank you for your concern of Jan and Billy, they both are recovering and doing well. Me too. Thank you for your visit and sharing your story. I do hope you’ll visit with us often. Be Blessed!!! -Steve PS-Thank you for being a subscriber to the Newsletter. Smile.

  12. D says:

    That’s the way I cook my snap beans, just like my mamma, cooked to death. Mine still don’t taste like her’s did and I guess they never will but when I cook them I always think about her. I shopped with her one time and got my beans out of the same pile, cooked them up and carrried a sampling over to her house, nope not the same. I swore she must have spit in the pot cause I did everything just like she did.
    Mamma’s must have a special touch. Thanks for your news letters, I enjoy reading them. Hope you continue to feel better.

    • Steve Gordon says:

      Hi D, I’ve always heard it was just “all the love” that mamas used when they cooked. That’s probably the only real answer. My mother loved to cook and you didn’t show up at our house without her offering you something to eat. It’s just the way they were. I do appreciate your comments and glad we could elicit some good memories for you. Thanks for stopping by and be sure to visit with us often. Be Blessed!!! -Steve

  13. Shirley Nemeth says:

    We had green beans or snap beans or pole beans (whatever you call them) in our garden when I was growing up in NC. I don’t remember Mama cooking potatoes with them but I’ve had them cooked together since then and even do it myself sometimes. I really like them. A couple of hints for first timers in the “city”: I think the fresh green beans we buy in the grocery store in a plastic zip-lock bag are a lot cleaner than those you buy at a farmers market or roadside stand. Therefore, I put a piece of newspaper on my kitchen table, put a bowl beside it, pour all the beans onto newspaper and sit down and start snipping away. I can go faster with a small paring knife than I can snapping them. Put in a colander to rinse. Also, I use a vegetable brush to scrub potatoes really good when I’m washing then. Scrub really hard.

    • Steve Gordon says:

      Hi Shirley, Thank you for sharing your “hints” for the “city slickers.” Smile. I might be one of those city slickers myself, but a country boy at heart. It’s easy to visualize you sitting at that table snapping the beans. Thank you for sharing your memories and for taking the time to write today. As always, I appreciate your visits and your support. Be sure to visit with us often. Be Blessed!!! -Steve

  14. Dara says:

    My goodness Steve, your posts Always take me back to my Grandma’s house! I AM going to cook this for sure! Thank you.

    • Steve Gordon says:

      Hi Dara, I do hope you get to try the Green Beans and Potatoes and I’m happy we can bring back some good memories for you. Thanks for stopping by and be sure to stop by again… real soon. Be Blessed!!! -Steve

  15. Marilyn Allison says:

    Good Morning Steve,

    I cooked beans and potatoes on Saturday, just like yours without the bacon added, or pepper. I have never added pepper, might add that the next time. My husbands favorite vegetable, still have some for leftovers. My mother always said that sugar brings out the flavor of vegetables and that is why I add it too. She must have been right, they are delicious!

    Still praying for your recovery and that of your friends too.

    • Steve Gordon says:

      Hi Marilyn, I guess great minds think alike, what with us cooking the same dish. Smile. They are good though aren’t they? Plus, they seem to get better and better the more you can warm them up. Thank you for your prayers for my friends and myself. They are greatly appreciated. I do thank you for your visits and your support and as always, be sure to visit with us again… real soon. Be Blessed!!! -Steve

  16. Cheryl says:

    You make yours exactly the way my Southern Grandma taught me.
    I am So Jealous–Would have Devoured that pot along with you!
    Alas, I No longer make these because my children just will not eat them–They seem to dislike everything I loved-food wise–and I miss it all. The green beans we grew in our garden were wonderful–they had purple seeds inside and cooked up a deep rich green. After all these years, I still don’t know the name of that particular variety of bean. My entire Family and hometown folk have long passed away–so I had no one I could ask.

    • Steve Gordon says:

      Hi Cheryl, I wish I could have shared some with you. They tasted mighty good to me even if I did cook them. Smile. I wish I could help you with that variety of beans but that’s just not my territory. Perhaps one of our readers can share some insight with that. Thank you for taking the time to write. I truly appreciate your visits and hope you’ll visit with us often. Be Blessed!!! -Steve

  17. Karen Miller says:

    My favorite way to cook green beans. Beans and taters are a family favorite and when I make them for covered dish dinners at church, it’s one of the first empty dishes, along with my deviled eggs. My little great granddaughter calls them “doubled eggs”.

    • Steve Gordon says:

      Hi Karen, “Doubled eggs” is cute. I liked that. Smile. I bet you cook up some great beans and taters of your own. Thanks for taking the time to share and for all of your visits. I do hope you’ll stop by again… real soon. Give that great granddaughter a big hug for us. Be Blessed!!! -Steve

  18. Doug Dodson says:

    Sir, thank you for your effort in preserving our Southern heritage. The “art” of made from scratch cooking is rapidly disappearing in today’s fast food, order out, box prepared culture. Grocery stores now pre-package meals that require nothing more than re-heating at home. Today’s kids-tomorrow’s families- will never appreciate the aroma of fresh veggies wafting out of the kitchen. Food re-heated in a microwave doesn’t waft!
    I was fortunate to be raised by a grandmother that put me on a kitchen stool in front of the stove and answered my constant “but why?”.
    Today I’m across the 70 yard line, but I still take the time to string pole beans, slice okra, tear collards or turnip greens, and serve ‘em with made from scratch corn bread cooked in a 100 year old iron skillet. My grand kids don’t appreciate the effort that produces these flavors.
    Meals brought home in a fast food sack, or zapped in a microwave and eaten in front of the tv don’t have the same satisfying effect.

    • Steve Gordon says:

      Hi Doug, You are so very right with all that you stated. Thank you for taking the time to share your thoughts and memories with us. Hopefully one day your grand kids will look back and appreciate all that you tried to instill in them with your labor of love in the kitchen. It is indeed sad that made from scratch cooking has faded away in so many areas. But, I’m always encouraged by learning that someone like yourself is carrying on such traditions. Keep up the great work. I appreciate your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  19. Marlene Ashburn says:

    My Introduction To the “southern way” was breaking bushels of green beans on the porch with aunts and uncles. Have kept the tradition going for 50 + years. Canning quarts of them for the winter and enjoying them. Love the beans and the memories. Thanks, Steve.

    • Steve Gordon says:

      Hi Marlene, Thank YOU for sharing your memories about green beans. It’s exciting to know that you’ve kept the tradition going within your own family. It takes a bit of work, but it creates some interesting and great memories along the way. Keep up the great work. Thank you for your visit today and I do trust that you will stop by again… real soon. Be Blessed!!! -Steve

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