The Holy Grail of Fresh Southern Style Green Beans (Thank You Paula Deen)

Southern Green Beans with Salt Pork and Onions

Her recipes normally scare me. I won't lie. And this one's no exception, but I TASTED them before seeing the recipe and, by God, they're the best fresh green beans.  This is adapted to how we made it for Thanksgiving (no added grease, no potatoes, fewer onions). Soooo good. This will be our new recipe for green beans at Thanksgiving from now on.

Take a 3lb bag of fresh green beans, and get to snappin'. Toss about 1/4 - 1/2 lb of salt pork in a large iron skillet and cook on medium until browned. Add enough chicken broth (preferably homemade) to fill up the pan by about 1/3". Add your green beans and simmer on low with a lid for about 20 minutes (you want it soft but still bright green, so just keep checking).

Very finely dice half an onion, add to beans, and cook for 5 more minutes. Sprinkle with garlic powder & black pepper (no more salt, trust me). If for some reason, once it's done, it doesn't taste salty enough, add it on the plate, but that salt pork is serious stuff.