This turns a can of green beans into a side dish that is just delish!
I put my seasonings in the frying pan before I heat it, to keep the holes from clogging up. Then add the butter or margarine. Simply drain your can of beans and drop them in. Fry until they are a bit crispy and the seasonings have a little crackle to them.
I often add sliced almonds and sometimes some canned mushrooms.
|Time:||2 Minutes Preparation Time|
2 Minutes Cooking Time
Source: My daughter Sabrina made a fresh green bean casserole for Christmas. It was amazing, as she pre-fried the beans and used half the soup. It was too good to let it go for just the holidays, so I just modified it. Now, I can't eat them any other way! They are so good and quick, too.
By Poor But Proud from Lake Zurich, IL
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If I use frozen beans should they be thawed first? (I don't like canned vegetables.)
YUM PBP! I love the idea of adding sliced almonds and using fresh green beans! Thanks! :-)
Definitely a recipe to keep. Sounds so good.
Thank you for sharing.
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When my 12 year old nephew came to visit from Arkansas, he was trying to show me how to make "fried, or sautéed" green beans. Does anyone know how to make this? I know it has olive oil in it but I don't know what else. Can you use canned beans or do you have to use fresh?
Thank you in advance!
jmz2005 from Illinois
Into a large saute/fry pan which has been pre-heated to low/med. low, pour 2-4 tbsp. olive oil into the skillet and add 2-4 cloves of thinly sliced garlic. Saute the garlic slowly being very careful not to allow the garlic to brown. Once the garlic is soft, remove it from the oil and set the slices aside. Add the green beans to the oil and add a sprinkling of salt and lots of cracked pepper. Stir to coat the beans and cover. Stew down the beans slowly until desired tenderness, checking and turning often. Once crisp-tender, turn up the heat so beans can brown. Toss constantly until desired browning is reached. Pour in a bowl and garnish with the sauteed garlic. Enjoy!
NOTE: The cooking method is what I would call stew-fried.... Stew down the vegetables slowly to caramelize, then ramp up the heat to get them nice and brown. (07/08/2007)
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