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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Our View: Coping with Southern Oregon's changing climate ... Wyden, Merkley vow to reduce student debt ... Talent man faces new sex abuse charges ... Our View: Coping with Southern Oregon's changing climate ... Wyden, Merkley vow to reduce student debt ... Talent man faces new sex abuse charges ... Cookbook: Southern-style green beans well-suited to late summer Comment By Lisa Abraham More Content Now MailTribune.com By Lisa Abraham More Content Now Posted Sep. 2, 2015 at 7:01 AM By Lisa Abraham More Content Now Posted Sep. 2, 2015 at 7:01 AM » Social News Fresh green beans, plentiful at this time of year, are always a conundrum. Steamed or blanched so they remain green and crisp, served with a squeeze of lemon and dollop of butter? Or Southern-style — soft, army green and flavored with pork and onion? You can’t go wrong either way. Below is a Southern-style recipe from the newly released “Cook’s Country Eats Local” (ATK, 310 pages, $26.95), which showcases favorites across the map. Unlike a traditional Southern recipe, which would simmer the beans for four hours or longer, this formula is ready in just about an hour. SOUTHERN-STYLE GREEN BEANS Makes 6 to 8 servings 5 slices bacon 1 large onion, halved and sliced thin 3 pounds green beans, trimmed 2 1/2 cups water Salt and pepper 1 teaspoon sugar Cook 2 slices of bacon in Dutch oven over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate, leaving fat in pot. Add onion to empty pot and cook until softened, about 6 minutes. Add green beans, water, 2 teaspoons of salt, sugar and remaining 3 slices bacon; and bring to boil. Cover; reduce heat to medium-low; and simmer, stirring occasionally, until green beans are very tender, about 45 minutes. Remove lid and discard bacon. Increase heat to medium-high and cook until liquid is reduced slightly, about 5 minutes. Season with salt and pepper to taste. (Stir carefully to avoid breaking apart beans.) Transfer beans to a serving bowl. Crumble reserved bacon over top before serving. PER SERVING (based on 8): 135 calories, 6 g protein, 14 g carbohydrates, 2 g fiber, 7 g sugars, 7 g fat (2 g saturated), 12 mg cholesterol, 710 mg sodium Lisa Abraham writes about food for The Columbus (Ohio) Dispatch. Email her at [email protected] or follow her on Twitter at @DispatchKitchen. By Lisa Abraham More Content Now MailTribune.com By Lisa Abraham More Content Now Posted Sep. 2, 2015 at 7:01 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... Business Name address Location, ST | website.com Find Southern Oregon Attractions Bars Restaurants Beauty Salons Entertainment Doctors Medical Specialists Contractors Education Lawn Services Lawyers Shopping Travel Tanning Used Cars Wedding Services ▼ Add your business here + Events Calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. MailTribune.com | P.O. Box 1108, Medford, OR 97501