From the African roots of Southern soul food to the eating habits of trendsetting millennials, Hormel Foods is covering the dishes and stories behind food heritage through a new, online video series called Cooking & Culture.
New Orleans natives Chef Kenneth Temple and Harold Burden, manager of demand planning at Hormel Foods, joined us to talk about the history of soul food in the first chapter of our new series Cooking & Culture in honor of Black History Month.

Country Green Bean Almandine
- 1 1/2 Pound Green Beans, Fresh Or Frozen
- 1 Tablespoon Canola Oil
- 2 Tablespoons Unsalted Butter
- 1/2 Cup Hormel® Cure 81® Diced Ham
- 1/2 Medium Onion, Sliced
- 2 Garlic Cloves, Minced
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
- 1/4 Cup Slivered Almonds
Instructions
If fresh green beans, blanch in boiling water for 1 minute, drain in colander so water runs off. If frozen green beans, sit in water until defrosted, drain in colander so water runs off.
Heat skillet on medium-high heat. Add oil and butter, once hot add ham and onions sauté for 1-2 minutes, add green beans, garlic and season with salt and pepper, cook for 2-5 minutes (until water cooks out, no more steam) adjust seasoning and pour into serving vessel.
In a separate skillet over medium heat toast almonds for 3-4 minutes until almonds smell slightly toasted. Pour over top of green beans and enjoy!