North Carolina Green Beans

Here's one of our recipes that, although it isn't a true "outdoors" recipe, it's one that goes great with any venison or bird that you put on your table.  The basis for this recipe comes from my mom, but we've spiced it up a little bit.  Once you eat green beans like this, you'll never go back to canned beans again.
 
Ingredients
  • 2 pounds of fresh green beans
  • pepper
  • salt
  • seasoning salt
  
Wash and snap the beans, then place them in a large pot of water.  Add ½ tablespoon of salt, 1 teaspoon of seasoning salt, and lots and lots and lots of pepper.  As much pepper as you think you can stand.  Bring to a full boil, then reduce heat to a gently rolling boil.  Add water about every hour.  Every two hours or so, add a pinch more pepper.  After 8 hours, remove from heat, place in a plastic storage container, and refrigerate overnight.  When you're ready to eat them, place a couple of servings in a medium pot and heat for 15-20 minutes.  Serve hot!!  While the beans may be eaten immediately after the first 8 hours of cooking, we've found that a night in the fridge really makes the beans tasty!