Southern Green Beans
NOTE: Try to use fresh green beans. I can't guarantee the recipe if you use canned.
Ingredients
1/4~1/2 stick of Earth Balance butter
6 cups fresh, snapped green beans
1 tablespoon korean seaweed salt (or use combination of vegetable broth & salt)
1 teaspoon black pepper
1 slice smoked tofurkey sausage or chicken-style seitan (smoked is better)
1 medium size onion
2 medium size serranos or red pepper flakes (optional)
Directions
1. Melt butter in a large pot
2. Add the chopped tofurkey or seitan and onion (optional: serrano)
3. When the above ingredients become fragrant and butter fully melted, add the snapped beans
4. Add the salt/vegetable broth
5. Cover beans with at least 1 inch water (over top of beans). (less if using vegetable broth)
6. Place all other ingredients in the pot
7. Place pot on medium heat and bring to a slow boil.
8. Continue cooking the beans until they are tender and dark green color, for about 40 minutes to an hour (longer if more beans) Keep checking for taste every 1/2 hour. Add more salt if necessary.
9. Boil the water down to about 1/2 cup or so
IMPORTANT: DON'T LET ALL WATER TO BOIL away. If you let the water to boil away, the beans will be burnt and not taste so good.
4 servings
