"Pole beans" is just another term for large green beans. Serve this basic side dish with anything you'd normally have with green beans. The bacon, chicken broth, chopped onion, and seasonings give these beans great flavor.
1 1/2 pounds pole beans, trimmed and cut in half crosswise
How to Make It
Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion to drippings in pan; cook 3 minutes, stirring frequently. Add bacon, salt, and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until beans are tender.
Long, often flat, large green beans are sold in most grocery stores as "pole beans." Because they are tougher and more fibrous than regular green beans, cooking pole bean takes longer than common green beans.
This is how my Polish mother used to make beans, except she'd use salt pork and much less chicken broth and allow the beans to cook in their own juice. That would keep the sodium level down. But it's the basic way she always made beans from the garden.
This is the way to do pole or half runner beans. I needed a way to use half runners I got in my CSA box. We'd never had these before. These were great. I just eyeballed the chicken broth, you don't need as much as the recipe calls for. And I had a red onion on hand, so that's what I used. Bacon and onion - how could it go wrong? I may even seek these beans out just to have this recipe again!
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