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Growing up I remember the big pressure cooker on my grandma's stove. She was always cooking up a big batch of green beans with mushrooms, bacon, and onions.
My grandma lived out on the farm. Most of the cooking in the summer took place in the smokehouse. It was a small building off the main house where my grandma would do most of her cooking to keep the house from heating up in the summer. There was room for a stove, a big barrel of lard, and a table for preparing food and for eating. Memories of her cooking influence mine to this day. Especially many of the side dishes that frequent our table.
Green beans, especially in the summer, was a common side dish. Some batches would be made with snap beans fresh from the garden, but often in a pinch, canned green beans would work just fine.
Unfortunately, I don't have room for a garden so when I mix up a batch of green beans, I use canned. I like cut varieties, but you could use whole or french style beans.
I usually have a small can of mushrooms in my pantry and bacon or at least bacon grease saved in the fringe. Onion adds a little more flavor. For the chicken broth, I keep some frozen in 1 cup portions. Chicken broth just gives the beans a little more flavor.
Looking for a chicken broth recipe? Here's my recipe for homemade chicken bone broth.
This quick recipe can be quickly made just from what you have in your pantry.
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