Here are some ideas on how to spruce up the flavor of green beans.
You may already know this recipe. Grandmom showed me how to do this and I got addicted! An old Italian way to serve green beans starts with fresh beans. (I don't know of anyone in my family who has ever tried it with canned, so you're on your own there.) Anyway, clean the beans (top and tail them), and cook to a crisp/tender stage. Toss them in olive oil, garlic powder (or chopped fresh garlic), salt, pepper and oregano, all to taste. Chill for several hours or overnight. Serve cold, or at room temperature, as a side dish or salad. The longer this sits, the better it gets.
By Judi in Orlando
Here is a recipe for Garlic Green Beans that I think is quite yummy.
In large heavy saucepan, heat the olive oil. Add garlic and beans, and saute over high heat to sear beans, stirring frequently so they do not burn. Add thyme, salt, and pepper to taste. Add water and bouillon. Bring to a boil, cover tightly, reduce heat to medium-low, and simmer for 20 to 30 minutes or until beans are tender when pierced with tip of sharp knife. Add more water, if necessary. Frozen beans will take only half the time. Add squeeze of fresh lemon juice, and toss well.
I like to prepare green beans by draining off the water, adding some chopped onions, salt, pepper, and garlic powder. Add to that a can of cream of mushroom soup. Simmer a bit until onions are crisp tender and serve.
Another way, if you are allowed bacon or bacon grease, is to put the beans in a pan, add 1-2 tablespoons bacon grease or bacon cut up small. Add new red potatoes. Put in some pearl onions and cook until beans and potatoes are tender. Delicious!
Try this recipe (good for wintertime when fresh green beans are scarce or too expensive):
Cook 20 oz. of frozen, french-cut green beans according to package directions. While beans are cooking, combine 3 tsp. sugar or Splenda, 2 tsp. vinegar, 1 tbsp. sour cream or plain nonfat yogurt, 4 snipped green onions (stems and all), 1 tbsp. veg. oil and finely cut fresh parsley to taste in a mixing bowl. Stop cooking beans when crisply tender and drain. Add hot beans to ingredients in bowl, tossing gently. Cool at room temperature then refrigerate. Serve chilled; keeps in refrigerator several days. Makes about 2 cups.
Here is something I do with canned green beans. I drain all the liquid from the cans, and put the beans in a frying pan. I use a little olive oil, and fry them on medium heat, turning them every few minutes. You can use onion, and some ham or bacon to flavor them. Gets rid of the "canned" taste.
Add 2-3 Tablespoons of bacon bits (canned or fresh not bacos) to canned green beans (liquid included) and microwave. Easy & Yummy.
Cook the green beans if fresh or frozen. Heat beans if using canned. Place a couple of Tbsp. of slivered almonds in a spray coated skillet. Brown until crunchy over med-low heat, stirring often. Add to the green beans. If your diet allows, a bit of sugar added to the almonds makes them even crunchier. Hope this helps.
We eat great beans often. One way I spruce them up is with real bacon bits. I also sometimes use dried onions or both.
I drain off all liquid and add 1/8 cup brown sugar (not packed), 2 Tablespoons garlic granules (or garlic powder) and black pepper. Bring to a boil without lid. Boil until beans darken in color.
By Debbie in MO
Cook beans as directed; drain. Toss with salad oil, vinegar, onion, and garlic. Pour into an ungreased casserole dish. Stir together bread crumbs, cheese, and melted butter. Sprinkle over beans. Bake at 350 degrees for 15-20 minutes.
I use the canned french style beans for a salad by draining off liquid and adding some thinly sliced onion. Toss together and add low-cal Italian dressing (the longer it sits, the better it is).
Hi Teresa! I use green beans in place of macaroni for casseroles. I make tuna casserole using green beans instead of macaroni. I also use spaghetti sauce on green beans and bake them with a cheese topping. I also do as Mary mentioned, drain the liquid from green beans and I often add sliced mushrooms and heat them in a frying pan until they just start to brown. Use any of the seasonings you enjoy. We like garlic powder and sometimes bacon added in.
We try to avoid "white carb" foods and my husband just told me that he didn't think he could stand not to have the pastas and potatoes but he loves the way we're eating and he says he can "eat this every day"lol Love it! (03/07/2007)
I like my green beans to stay nice and green for salads, etc. So what I do is add a titch of baking soda just after dropping the beans in the boiling water. (03/07/2007)
Please post all the green bean recipes you can. We are going to be inundated with green beans (30 pole bean plants and 30 bush bean plants. OOPS!), so I need some ideas! Thanks oodles! (04/11/2009)
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