There are numerous recipes to make using green beans in addition to the popular casserole. This page contains recipes using green beans.
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.
Source: My daughter, Diana
By Dorothy from New Creek, WV
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.
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.
Source: Vicy, my Mom
By Copasetic 1 from North Royalton, OH
I really need ideas for using up canned green beans.
Sandra from PA
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.
I think rather than making the typical green bean casserole with mushroom soup for Thanksgiving, this would be a new twist on it.
This is a way to serve green beans that has a lemony and nutty taste to it.
This is a delicious green bean recipe made by my mother-in-law who is from Vietnam.
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.
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.
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
Thanks for the recipes.
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.
These beans are a little tart and very tasty!
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.
Try this mustard flavored green bean and tomato dish.
This is a great, kid-friendly, easy, microwave recipe with a great blend of ingredients.
This is such an easy and tasty vegetable recipe. Can microwave or bake. My daughter calls it Green Bean Mush.
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.
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.
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.
In a saucepan, combine all ingredients; cover and simmer for 15-20 minutes or until beans are tender.
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.
Recipe for Cajun Style Beans. Brown meat, onions, pepper and chopped green peppers. Add to beans and salt. Add ketchup, mustard and brown sugar. Stir in bacon and place in casserole dish and bake at 350 degrees F. for 35 minutes.
Cook bacon until crisp. Add onion and green pepper to 3 Tbsp. bacon drippings; cook until tender. Blend in flour, sugar, salt, pepper, mustard, and Worcestershire sauce. Add tomatoes; cook until thickened, stirring. Add beans. Heat. Makes 6-8 servings.
By Robin from Washington, IA