I'm going with a mostly vegetable soup like thing with bacon ends and pieces chopped up.
First I'm simmering the bacon in water to cook and tenderize it.
Then will be assorted veggies of different origin.
Canned green beans.
Fresh carrots.
Frozen corn.
Frozen English peas.
Diced potato.
Etc etc.
But in the correct order of cooking time.
Helpful hint..the foam that comes to the surface when cooking meats in water isn't scum it's protein.
I have no idea why people skim it off.
This is why good quality beer has a good head that foam is protein from what I've read
And it stands to reason.
Garbage rice beer like Budweiser won't have a head on it.

Didn't have room for the frozen English peas yet.
Herbs and spices.
Freshly ground black pepper.
Garlic powder.
Cumin.
Sweet paprika.
Freshly ground fennel.
Italian herb blend.
Knorr tomato bullion powder.
For that added flavor that really sets it off and to add body to the soup goodly portion of yellow masa harina.
I'll be glad when this darn new phone learns Spanish.
Its driving me nuts.

I was starving today so I bought two barbacoa tacos off the Mexican food truck that shows up at the job site every day.
Already sucked one down.
Authentic too.
The orange stuff is habanero sauce.
8 dollars for them and a 16.9 ounce Coke.
Better than taco bell.

Nothing special but I can smell chocolate cake right now, lol. Hmm, do I go in there and bake one? Nope, not gonna do it, I'll eat the entire thing and pay for it.

Cheese board dinner. Cantaloupe wrapped in prosciutto. Tillamook medium cheddar. Castelvetrano Olives. Homemade pickled peppers. Jalapeño cream cheese spread. Crackers.

worth1 wrote: ↑Tue Mar 14, 2023 5:44 pm I'm going with a mostly vegetable soup like thing with bacon ends and pieces chopped up.
First I'm simmering the bacon in water to cook and tenderize it.
Then will be assorted veggies of different origin.
Canned green beans.
Fresh carrots.
Frozen corn.
Frozen English peas.
Diced potato.
Etc etc.
But in the correct order of cooking time.
Helpful hint..the foam that comes to the surface when cooking meats in water isn't scum it's protein.
I have no idea why people skim it off.
This is why good quality beer has a good head that foam is protein from what I've read
And it stands to reason.
Garbage rice beer like Budweiser won't have a head on it.

Canned olive (green) beans are sacrilege.

Correct order of cooking time is what I generally use, too. Sometimes, though, I'll dice carrots smaller than potatoes, and add them at the same time.

Fresh and frozen green beans can be all over the place as for cooking time to get tender, but not mushy. Canned is always mushy and basically tasteless. I cook them separate in their own small pot, while the big pot is cooling down.

I'll cook chopped bacon and sweat chopped onions in the pot before adding water.

I'll add diced sweet potato, too, about 5 minutes after the white potatoes. I no longer add winter squash, as the flavor is not very consistent from year to year. The sweet potato is always better tasting.

Seasonally, I'll add rutabaga, turnip, or anything else available, except parsnips (never knowing how they will taste).

A batch is usually 16 quarts, here. So, once the stove is turned off, then I add the frozen peas and corn, as it helps a bit to cool down the 4 gallons of soup. About 3 1/2 of the 4 gallons gets frozen in about 5 cup portions.

@Tormato
I have no problem with canned green beans.
The store brand I buy isn't olive green and I was raised on home grown canned green beans anyway.
They were always put up in quart jars.

I like canned green beans and I like fresh green beans. Canned green beans are one of the very few vegetables I like coming from a can. I always enjoyed canned green beans cooked with bacon, bacon grease and onion as a side with barbecue.

No green beans on the menu here today, though. I think we are making Swiss chicken. Boneless, skinless chicken breasts with swiss cheese and pepperidge farm herb stuffing on top all baked in the oven in a bath of cream of mushroom soup. Maybe there’s more ingredients, my wife has the chef’s hat on today. Salad will be arugula tossed with thin sliced shallot, lemon juice, olive oil, and shaved parmigiano reggiano.

Got a whole wheat bread sort of mock pumpernickel thing going on.
Heck let's call it Worthanickle and be done with it so the authentic police don't beat me up.
About 1.5 cups of whole wheat flour.
1 cup all purpose flour.
3 tablespoons caraway seeds.
1 teaspoon of sugar.
3 tablespoons of cocoa powder.
Goodly dollop of black strap molasses about 1/4 cup or more.
Maybe 3 teaspoons of yeast.
Enough water to make it right.
About a cup.
All this to make a darn sandwich.
It's in a freezing cold house slow rising.

And I thought I use a lot of caraway!

I never knew why someone would buy those small jars of caraway seeds. I started buying them by the pound from a co-op when I was 18, back in the 70s, and still re-fill that same old jar with the label on it.

Came out just about right.
I realized I made almost everything for this sandwich.
What I didn't make was the mayonnaise and the dill pickles.
I made the bread.
Sauerkraut.
The corned beef.
The mustard.
And it's delicious.
The black mustard seed mustard really does it justice.

karstopography wrote: ↑Sat Mar 18, 2023 9:51 am I like canned green beans and I like fresh green beans. Canned green beans are one of the very few vegetables I like coming from a can. I always enjoyed canned green beans cooked with bacon, bacon grease and onion as a side with barbecue.

No green beans on the menu here today, though. I think we are making Swiss chicken. Boneless, skinless chicken breasts with swiss cheese and pepperidge farm herb stuffing on top all baked in the oven in a bath of cream of mushroom soup. Maybe there’s more ingredients, my wife has the chef’s hat on today. Salad will be arugula tossed with thin sliced shallot, lemon juice, olive oil, and shaved parmigiano reggiano.

I rarely have canned green beans, mostly when family requests that Thanksgiving green bean casserole. I actually find that OK, but wonder how much better it could be made, from scratch, with fresh ingredients. But, I'm worn out from all of the other cooking that day, to attempt the scratch build.

Once I had my first Super Marconi snaps, straight from the garden, I never wanted to open another can of green beans. I've been growing beans for close to 20 years, and I still haven't experimented with what varieties to freeze. From July to late September/early October, tomatoes and snap beans are eaten daily, here. Often, the extremely young snap beans are used raw in a salad. With a bumper crop, I have no problem giving away gallons of flat-podded Romano beans. They don't freeze well, at all.

Speaking of green beans.
I simply cannot stand frozen green beans that people have tried to cook like fresh picked green beans.
The mouth feel and overall experience isn't to my liking.
I will eat fresh green beans all the way from raw to slow cooked with bacon..

One time someone saw me put fresh picked green beans in a salad.
Then they did it with canned green beans.
Not the same and I was flabbergasted to say the least.

I haven’t been a big fan of frozen green beans. My mom, though, takes any surplus french filet I give her out of the garden and then quick blanches those to freeze. She claims they are as good as fresh. She does a quick type of cook, normally with fresh a quick blanch then into a hot skillet with a little EVOO I believe. Maybe there’s garlic too. I don’t know if she again blanches the once frozen then thawed beans.

No beans today. Today, it is Tuscan Kale and sun dried on hot copper red pepper flakes from the garden, yukon gold potatoes, onion, chicken broth, oregano, milk, half and half and mild italian sausage from H-E-B.
All these get chopped and processed into a soup.

@karstopography
I'm sure your mom's green beans are better than the ones they had in Prudhoe bay that came out of that dreaded kitchen.
Darn it they were even cold below normal eating temperature and like hard leather.
Don't get me wrong there were a couple of guys there that were fantastic chefs.
One, the head sous chef could make a rock taste good.
He was by far better than the executive chef.
He started cooking in Alaska when they were building the pipeline in the 70's.
That guy and I had hours upon hours of conversation for many years.
There were also two other women that I was great friends with as well.
One was from Poland and worked her tail off and the other was a fantastic dessert chef better than anyone I've ever seen.
Used the wages to start her own business in Anchorage.
The former from Poland was as mean as a west Texas rattlesnake and very attractive.
Nobody could understand how we got along so well together because she was very straightforward to everyone.
They simply didn't understand how European people of this area won't put up with BS flirting and rudeness.

I've got my potato salad made.
Not bragging but everyone loves it that used to eat it.
All I did was make it the way I like it.
It's very simple.
But this time I added uncooked frozen English peas.
Ingredients finely chopped sweet onion.
Potato of your choice.
Equal parts mayonnaise and yellow mustard.
Sweet pickle relish.
Dill pickle relish if you like that.
And caraway seeds if you have them.
Mix everything up and cook off potatoes and cut into large chunks.
Fold the potatoes into the mix let cool and serve.
One of the reasons for making the mix first is to adjust flavors.
Then you aren't over mixing everything and making mush .or maybe you like mush.
But if the mix sucks you can dump it and start over without boiling more potatoes.
I've made mixes that sucked and tossed it.

All the talk of corned beef in here made me pull the one in the freezer out and cook it today with the usual carrots, potatoes, onions and cabbage of course

Made hubby a steak and I had leftovers from dinner last night.

I made a gumbo style rice dish tonight in the Instant Pot, but not quite a one pot meal, as I cooked some chopped up greens to add at the end. It started with cooking a large onion, a yellow and a green bell pepper, and some celery, all chopped up, and after cooking several minutes, adding a generous amount of minced garlic, plus the usual spices - cloves, ground bay, thyme, and some heat, from Thai pepper flakes. Cooked that a couple of minutes, then added the homemade andouille like sausage, made with venison (liquid smoke in that, not smoked). Cooked on high sauté about 8 minutes, then added about 2/3 c white vermouth (emptied the bottle) - something I add to my jambalaya all the time. I cooked briefly, then added 1 1/2 c brown rice, a little over 1 1/2 c water, adjusted the salt, then set to pressure cook on low for 25 min, which is just right for brown rice. While cooking, I chopped up about 6 c of misc. greens, ending up to about 4 c chopped, and after cooking it in a wok, in a couple tsp oil, it was about 1 1/2 c. I stirred that in, with about 1/2 c chopped parsley, and let it sit a couple of minutes.
Cooked greens, to stir into the rice at the end. by pepperhead212, on Flickr

Gumbo type dish, with brown rice, and some homemade andouille sausage, with greens by pepperhead212, on Flickr