Good glory! I love green beans. This is a fact – there is nowhere else in the entire country that can beat a Southern-style green bean. You will be hard pressed to find a plate at any Southern Thanksgiving table that doesn’t have soft, tasty green beans piled up “high as a cat’s back”. A traditional Southern-style green bean spends many hours simmering in a pot of salt pork and bacon grease or some other sort of – dare I say the nasty word – “lard”. Now, some things simply can’t be replicated and lightened up at the same time, but I have spent many years perfecting a recipe that I find to be just as delicious without having to use the salt pork and said animal fat. (There is one small disclaimer…….these aren’t exactly low sodium…..) There are likely many people that would say “Screw it! Give me the real deal!”, but this family favorite it is on the roll call by special request every year. My Nana is as Southern as they come and she happens to LOVE my green beans, so that’s validation enough for me. The roasted bird will always be the main event at the Thanksgiving dinner table, but I’d like to say that my green beans are the #1 sideshow.