Cooking With Grandma Judy

Ingredients

• 1-2 pounds fresh green beans (I prefer pole beans, if available)
• 1 large onion, chopped
• 1 teaspoon brown sugar
• Chopped carrots, optional
• Potatoes, optional

Directions

String and snap green beans. Wash and put into large saucepan. Add water and bring beans to a boil. Add chopped onion and brown sugar. Lower heat and cook for 1-2 hours or until beans are tender.

Drain and serve.

Do not allow beans to boil dry or they will burn. However, I try to boil away as much water as possible and then drain the rest.

If desired, chopped carrots and/or potatoes may be added during last hour of cooking.

Serve as a side dish or as a main dish with cornbread.

NOTE: After beans are snapped, they may be stored in refrigerator in a zip-lock bag for a day or two until ready to be cooked.

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