• Paul

Scrumptious southern green beans

Updated: Jul 26, 2021


southern Green beans
“The entrée ain’t as good without something on the side” - Fabolous

For most of my time as a little Viking, vegetables were generally treated as a necessary evil. After all, Mom and Dad weren’t forthcoming with the dessert unless I finished the veggies on my plate and I was a fiend for ice cream (I still am and do my best to gracefully accept the belly that accompanies it). But this wasn’t easy. Eating vegetables at home was an arduous task, as my parents didn’t cook much with salt, pepper, and fat.


Aside from corn in all of it’s varieties and preparations (Seriously, if you don’t like corn, there’s probably something wrong with you.), there was one vegetable that I dare say that I even looked forward to: green beans. Not just any green beans, mind you. These were seemingly magical green beans from an establishment in my hometown of Winston-Salem, NC called the K&W Cafeteria.


As indicated in the name, this is a cafeteria. After making your way through a line that vaguely resembles that of an amusement park ride, you get a tray and make your way down the line of salads, entrees, sides, desserts, and breads, taking whatever tickles your fancy. At the end of the line, you find the obligatory cashier whom you pay for the privilege. Then you locate an open table in the dining room to eat your meal. It’s a lot like lunchtime at school, except with food that you enjoy and no bullies to contend with. And while, due to living about 500 miles away, I haven’t returned to K&W in around two decades, I still occasionally daydream about my childhood visits there. (In addition to inspiration for the recipe I’m about to impart on you, this cafeteria also served as inspiration for my macaroni and cheese, which will be making an appearance in a future post).


It took me a while to figure out an approximation of the magic delicious green sticks of vegetable that I enjoyed as a child. But here’s the short short version: Cured pork, onion, garlic, salt, pepper, sugar, and a whole lot of patience. I’m not kidding about the patience part. When I make these, I try to allocate about 12 hours (8 at a bare minimum). Does that sound excessive? Yep. Is it? Not if you like delicious food!


Viking’s note: This is more of a guideline than a recipe. At various steps along the way, you’ll have some decision points based on what you like or have available to you. Get your Bob Ross on and make your world whatever you want.


Porky is coming to dinner


½ lb bacon or salt pork


I’m going to keep beating the drums of my belief that to really make most things delicious, you need some manner of fat. In this case, we’re going to use a half pound of cured pork. I suggest either bacon or salt pork. Salt pork generally comes with skin attached, so you’ll need to remove that with a sharp knife. Dice your pork of choice into pieces a little larger than the size of kernels of corn or green peas. Small things cook faster and we want to be able to render as much of the fat as possible during cooking. To make this easier, you can put the meat in the freezer for 15-20 mins before slicing.




Fresh green beans
These green beans traveled about 50 feet to get to my plate. I stay fresh to death.


The star of the show


4 Standard sized cans of kitchen cut green beans, 1 24-32oz bag of fresh green beans, or whatever you can get from your garden


The last pot of these that I made was with green beans that grew in my own garden. #NextLevel If you aren’t an aspiring backyard to table cook, store bought is fine. In fact, throughout most of my adult life, I made this with drained cans of green beans. Obviously, you’re going to get a tastier and healthier result if you use fresh ones. But as a strapping young bachelor that was making his way up the corporate ladder, I couldn’t argue with something that can sit in the pantry for months on end until you finally get around to using it.


If you’re going with fresh green beans, snap or cut each bean so that it ends up in about 1½” to 2” pieces. Also make sure you discard any stems, strings, or misshapen pieces. You gotta roll like Snoop Dogg: no stems, no sticks.


Don’t cry, it’s just an onion


1 large white onion



diced onion
If anyone in Argentina is reading this, don't cry for me.

Dice the whole onion into small pieces. Don’t worry too much about how big or small, Most of the onion will more or less melt away into nothing while it’s cooking. That’s all I’ve got for this step. It’s not complicated.