The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Smoked Green Beans

Advertisement

Ingredients

6 cups green beans,
trimmed and chopped into 1-inch pieces

2 cups water,
plus more for boiling

2 teaspoons apple cider vinegar

¼ white onion, cut into slivers

¼ pound preferred bacon

2 teaspoons pepper 

1 teaspoon salt,
plus more for boiling water

Directions

“We make this dish by the hotel pan at the restaurant. It’s something we started doing back when we were doing competition barbecue. One of our teammates wanted an alternative to baked beans, which was the expected side. As soon as we served them, people fell in love. Now the smoked green beans have become one of our biggest sellers in the restaurant. They are just like traditional Southern green beans, but by adding that smoke, we give another depth of flavor.”

—Pitmaster Carey Bringle of The Peg Leg Porker in Nashville, Tennessee

  1. Blanch green beans in well-salted boiling water until bright green in color and tender crisp, for about 5 minutes.
  2. In a large casserole dish, add beans, 2 cups water, and apple cider vinegar. Then add onion, bacon, pepper, and salt.
  3. Place in smoker, uncovered. Smoke for 3 hours. Serve alongside your favorite
    barbecue meal.

If you don’t have a smoker, I am not going to tell you to put liquid smoke in. I don’t believe in that. But you could make them on a grill. Just add some soaked wood chips to your charcoal—or put the chips in a cast iron box, or even an aluminum box, on a gas grill. —Pitmaster Carey Bringle

Print Recipe