Granny's Green Beans
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Lynn cooks two cans of green beans down in a cast iron skillet the way her granny did, until the liquid is gone and they start to sizzle. There are only four things in it, and the two people usually leave out are the ones that make the difference.
What Lynn shows you
- She uses two cans of family-size green beans, regular cut and not French style, and drains off about half the juice - leaving the other half in the pan.
- The secret she names outright is white sugar: about a tablespoon for two cans, or a teaspoon if you're only cooking one.
- About a quarter cup of bacon grease, not butter. She's saved hers from hickory smoked bacon, and says olive oil or butter will work but won't taste like granny's.
- The real technique is cooking the juice out. Keep them going until the skillet is nearly dry and you "start to hear a sizzle almost like you're frying them" - just don't let them burn.
- Travis's tip, which she passes along on herself: quit stirring so much. "Don't stir them too much cuz you'll make mush shine of them."
These notes summarise the video — watch it for the full method.
