Recipes Using Green Beans

There are numerous recipes to make using green beans in addition to the popular casserole. This page contains recipes using green beans.
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May 9, 2011 Flag
A different twist on green beans.

Ingredients:

  • 1 can green beans, drained
  • 1 can stewed tomatoes
  • 1 tsp. minced garlic
  • 3/4 cup shredded cheese
  • seasoned salt and pepper

Directions:

Drain green beans. Add stewed tomatoes, about 1 teaspoon minced garlic, seasoned salt, and pepper according to your taste.

Simmer on top of stove about 20 minutes. Add cheese. Stir until cheese is starting to melt. That's it. We love it this way!

If you don't have any cheese, its good with the tomatoes and garlic with the green beans. Try it, I think you will like it.

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Source: My daughter, Diana

By Dorothy from New Creek, WV

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May 12, 20110 found this helpful

This recipe sounded so simple and easy I just had to try it. I did for tonight's meal and it was delicious. My husband and I ate it all.

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May 14, 20110 found this helpful

Thanks for the input ladies.

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September 28, 2011 Flag
7 found this helpful
This is simple, down-home food. It was one of my favorites growing up and still is now. It's simple and a really great way to get kids to eat veggies - the beans taste too good to resist. I like this best served exactly like Mom used to do it - ham sliced on a platter, beans and potatoes swimming in a rich broth, and sides of biscuits or rolls, homemade jam, and marinated fresh vegetables (what I call quick pickles) to complete the meal.

I'll list the ingredients exactly like I made this for dinner tonight. You can vary the amounts of everything to suit your family needs.

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Ingredients:

  • 1 (4 lb.) ham
  • 2 lbs. fresh green beans, stem end trimmed off, broken in half
  • 4 medium large potatoes, peeled and cubed
  • water
  • ham flavored bouillon

Quick Pickles:

  • 1 large tomato, in small wedges
  • 1 small onion, cut in half and sliced
  • 1 cucumber, peeled (if you like it that way) and cut in thin slices
  • 1 handful green grapes
  • 1 handful red grapes
  • 2 Tbsp. olive oil
  • 1/3 cup red wine vinegar
  • 1/2 - 2/3 cup water
  • 1 Tbsp. sugar
  • 1 tsp. basil
  • 1/4 tsp. salt
  • fresh pepper

Directions:

Put the ham in a roasting pan and add water to come about half-way up on it. Roast it at 325 degrees F for 1 1/2 hours. Check the water periodically to make sure it's not cooking dry. You may have to add a little more water, but don't add too much because you want the richest broth you can get.

While it is roasting, prepare the quick pickles. You can use any veggies you like. Sliced peppers taste good and yellow peppers make the pickles even prettier. Hot peppers add a little zing, and are especially good with the grapes (grapes add a really nice note - vinegary vegetables, then the sweet crunch of the grapes. Adding them is the only thing I change from Mom's meal).

Cut them into bite size pieces. Put them in a bowl. Mix the rest of the ingredients in a jar with a tight lid. Shake them until the sugar dissolves, then pour over the veggies. Stir them from time to time to make sure they all get time in the marinade.

When the ham is done, take it out of the broth and wrap it in aluminum foil. This will keep it nice and hot until you serve it. Put the prepared green beans in the broth, and add water to come close to covering the beans. Taste it, and add enough ham bouillon to make it taste really good. I never add salt to this - the ham and the bouillon are salty enough. (If you haven't tried ham bouillon, you should. It is really good to have on hand for flavoring bean soups, vegetables, and all sorts of things).

On the stove top, put the pot on medium heat and bring the beans to a nice simmer. Peel and cut the potatoes, and add them to the pot. Put the biscuits or rolls in the oven. The beans, potatoes, and biscuits should be done at the same time, but if the biscuits are done first, take them out of the oven and cover them with foil or a clean dish towel to keep them hot.

While everything is finishing, drain the marinade off the veggies and put them in a nice serving bowl. In such a short time, they will have a nice pickly taste, but still have their own fresh taste, and be nice and crunchy.

Servings: 6 with leftovers
Prep Time: 45 Minutes
Cooking Time: 2 - 2 1/2 Hours

Source: Vicy, my Mom

By Copasetic 1 from North Royalton, OH

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September 30, 20110 found this helpful

I would add cauliflower to my pickled veggies and I'd want my green beans cooked to being very tender (Southern way) other than that, I wouldn't change a single thing. Sounds like a great meal Barb. Cornbread would be good, but biscuits of dinner rolls will work for me too.

If we keep on, I'll have enough ideas to build a complete week's worth of menus for next week. They are already making me hungry too.

Thanks for all your wonderful recipes and ideas.

Pookarina

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October 1, 20110 found this helpful

My Mother made this meal many times for my brothers and me growing up. I am 63 year old and I made this meal for my family. You can also use canned green beans thru the winter. When buying a ham, I always get one with the bone in, because I use the bone to make broth. My girlfriend would never use the bone from her hams so she would give it to me and it was like getting a piece of gold, because I could make really good meals from the broth.

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November 14, 2010 Flag
3 found this helpful

I think rather than making the typical green bean casserole with mushroom soup for Thanksgiving, this would be a new twist on it.

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August 6, 2011 Flag
3 found this helpful

This is a way to serve green beans that has a lemony and nutty taste to it.

diet book

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February 5, 2009 Flag
0 found this helpful

I really need ideas for using up canned green beans.

Sandra from PA

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February 26, 20090 found this helpful

Drain them, marinate in Italian salad dressing for at least 4 hours and serve them as your vegetable or as a topping for salad. No need to add any other dressing for the rest of the salad.

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January 17, 20150 found this helpful

In a medium skilled I heat 1 Tbsp of butter and fry 1 can of drained green beans for about 5 minutes.

Meanwhile In separate bowl I wisk 3 eggs with little bit of milk(1/4 cup) and little bit of salt. Then pour this mixture on little bit fried green beans, cover and turn the heat down to low. Simmer for 10-15 minutes and it's done. It taste delicious.

I my self hate canned green beans, but this actually taste good.

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June 8, 2010 Flag
2 found this helpful

In a large pot, cook the bacon to render the fat and then remove the bacon to paper towels to drain. Or, if you have bacon fat that you've saved, heat a 1/2 cup until sizzling.

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March 13, 2012 Flag
5 found this helpful

This is real comfort food. The recipe calls for a full pound of bacon - you can cut that down if you like. I make it with the whole pound since we rarely eat bacon.

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February 2, 2010 Flag
2 found this helpful

Saute bacon until crisp; drain on paper towel. Pour off all but 3 Tbsp. drippings. Empty beans into skillet; add onion soup mix; heat thoroughly. Snip bacon into small pieces; add half to beans.

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January 23, 2012 Flag
1 found this helpful

These beans are a little tart and very tasty!

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April 3, 2008 Flag
0 found this helpful

I'm 6-generations Cajun, and all my family (including 3 Aunts and 5 Uncles) were farmers in LA, and therefore we had 'country' cooking all the time. Here is a recipe for the most fantastic green beans ever.

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August 24, 2007 Flag
0 found this helpful

Try this mustard flavored green bean and tomato dish.

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January 27, 2010 Flag
0 found this helpful

Would anyone have a recipe for creamed green beans? I would really appreciate any help. It's not like the green bean casserole.

By Ellen from Holden, MO

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January 30, 20100 found this helpful

Here are recipes for fresh, out of the garden and also canned green beans. Hope you enjoy them.

Creamed Green Beans

This is a perfect dish for early and middle summer days when great tasting, fresh green beans are both cheap and plentiful.

1 hour | 30 min prep

SERVES 8

1 lb fresh green beans, string less

30 ounces chicken stock

4 tablespoons salted butter

4 tablespoons all-purpose flour

2 cups whole milk, pre-warmed in microwave

1/2 teaspoon seasoning salt

1/4 teaspoon white pepper (from a can)

1/4 teaspoon Mrs. Dash seasoning mix (original)

Rinse the beans in cold water and snap them into 1-inch lengths, discarding the tips. Remove any strings. Pour the chicken stock into a medium-sized cooking pot and bring to a boil over medium heat. Add the beans to the stock and cover until it boils again and then lower the heat to achieve a slow boil, covered, until the beans are tender but not mushy, (about 15 minutes).

When the beans are done, set aside for a few minutes. Make the white sauce using a double boiler (you can make

an improvised double boiler with a cooking pot with an inch of water in the bottom, in combination with a stainless steel salad bowl which sets atop of the pot). This white sauce cannot be prepared over direct heat or it will scorch.

Melt the butter in the top section of the double boiler.

Blend in the flour, seasoned salt, and white pepper, whisking constantly. When there are no lumps, add the re-warmed milk (about 100 degrees F.) and continue to whisk until the sauce thickens. Once the sauce has thickened a bit (after about 5 minutes), allow the sauce to bubble, still whisking with some frequency, for about

15 more minutes. At the end of the 15 minutes of simmering, the white sauce is done and should be taken off the heat.

Strain the chicken stock from the beans using a colander (save this stock in the refrigerator for your next batch of

home made vegetable soup), reserving one-quarter cup of stock to blend into the white sauce. Pour the drained beans into a cooking pot with the white sauce, including the quarter cup of broth, and add the Mrs. Dash

and stir. Re-heat until it bubbles slightly and serve.

(Out of the can green beans)

Creamed Green Beans

Ingredients:

2 tablespoons butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 cup milk

1 can green beans, drained

Directions:

1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.

2. Blend the flour into the melted butter.

3. Add salt.

4. Cook over low heat, stirring, for 4 to 5 minutes.

5. Add the milk all at once and cook, stirring constantly,

until smooth and thickened.

6. Add green beans and heat through.

7. Serves 4.

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February 3, 20100 found this helpful

Thanks for the recipes.

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May 8, 2012 Flag
0 found this helpful

This is a great, kid-friendly, easy, microwave recipe with a great blend of ingredients.

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September 13, 2010 Flag
0 found this helpful

This is such an easy and tasty vegetable recipe. Can microwave or bake. My daughter calls it Green Bean Mush.

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March 19, 2009 Flag

Place beans with water to cover in a saucepan; bring to a boil. Cook uncovered for 8-10 minutes or until tender; drain. Toss beans with garlic, salt, and pepper. Drizzle with oil. Serve immediately.

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December 23, 2008 Flag
0 found this helpful

Mix the green beans, tomato sauce and the Italian dressing in a pan and simmer on low heat until the green beans are done. Sprinkle with the Parmesan cheese before serving.

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October 2, 2008 Flag
0 found this helpful

Melt margarine, stir in flour, salt, pepper, sugar and grated onion. Add sour cream and stir until smooth. Cook and stir until sauce is bubbly and thickened. Fold in green beans. Pour into a 1 1/2 qt. baking dish.

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March 3, 2008 Flag
0 found this helpful

In a saucepan, combine all ingredients; cover and simmer for 15-20 minutes or until beans are tender.

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July 31, 2007 Flag
0 found this helpful

In a small skillet, saute onions and garlic in oil until tender. Add beans and broth. Bring to a boil. Reduce heat; cover and simmer for 6-9 minutes or until crisp-tender. Stir in the tomatoes and seasonings; heat through.

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