- 1 pound fresh green beans, trimmed OR buy already snapped in bags
- 1/4 cup onion, chopped (1 oz)
- 1 tbs olive oil
- 1 tbs of minced garlic
- 1 chicken bouillon cube
- 1 small/medium smoked turkey leg or wing
- 1 whole bay leaf
- 1 carton of chicken broth
- 1 cup water
- salt and pepper to taste
- 1 tsp white vinegar per pound of beans
- Truvia brown sugar or other sweetener to taste
- 1 tsp of red pepper flakes (for a kick if you like heat in your beans)
Boil turkey meat in the pot with 1 carton of chicken broth, 1 cup of water, and 1 cube of chicken bouillon over medium heat for about 30 minutes.
- Remove turkey and pour liquid into a container.
Prepare beans (snap or use pre-washed bags)
Use the same pot from above and saute onions in 1 tbs of olive oil until . Add the garlic, bay leaf, beans and the broth from the boiled turkey meat to just cover the beans. (If you like your beans with vinegar and a little sugar, add it now. I go by taste.)
Bring the pot up to a boil, then turn it down to a simmer. Now simmer the beans for 40 minutes up to 1 1/2 hours for a pound of beans. I like my beans more firm, so I cook for about 40 minutes or until the beans are tender when pierced with a fork. Traditional southern green beans are cooked for a long time!
Serves 4-6 people.
Calories: 123 cal | Carbohydrates: 9g | Protein: 6g | Fat: 10g