There are many ways to prepare green beans but everyone has a favorite!
Fueled by the inspiration of the recently posted sweet and sour cabbage recipe, Mother Connie prepared some green beans in a similar manner…
The lunch table conversation slowed to a halt. This was the first clue that The Normanator was not thrilled with this dish. Instinctively, I knew that once again I had “blown it”…HIS MOTHER had always made creamed green beans by thickening some cream -they had cows so cream was not the Big Buy it is these days-with a bit of flour. Salt and pepper finished off the commonly served vegetable and thus, a family tradition was born.
My grandmother served something similar but I remember as a small child that there was a pat of butter with each serving. Delicious does not begin to do that justice…
So in each of our families we had a green bean tradition. The first time I sauteed fresh green beans with onions, I thought The Normanator might have a panic attack.
Sometimes I make creamed green beans; sometimes I prefer to change things up. I fancy you do this, too.
I was surprised by a recent blog post from The Dinner Diva, Leanne Ely. She advises against creaming spinach (boo hoo – my all time personal fave) because this interferes with the absorption of the great nutrients . She did not mention green beans…
Another prep idea for green beans, which came out of the 1950s I believe, is to add a can of condensed cream of mushroom soup to the beans, creating a sort of creamed vegetable. You might think of the green bean casserole with the onion rings. But that would not be the healthiest choice…have you READ the labels on soup cans? Well, if that’s all you have, that’s what you’ll use but I hope you are going for fresh or frozen or home canned…just sayin’…
If you are not married to your usual way of doing things, this might hit your hot button:
GREEN BEANS EXTRAORDINAIRE
2 cans green beans, drained *Users of food commodities, this is great for YOU!
salt and pepper to taste
1 clove garlic, finely chopped
2 teaspoons chili sauce
METHOD:
Mix the garlic, chili sauce, and honey together in a bowl.
Heat the oil in a heavy skillet to medium, add the beans and heat through thoroughly. As soon as the beans are heated, which will take 2 or 3 minutes, your dish is ready to serve.
This makes enough for 4 adults.
***How does YOUR family like their green beans prepared?
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Connie,
We love fresh green, wax, burgandy beans here, simply steamed. Once we’re in the non garden season, produce prices escalate and we turn to home and commercially frozen and canned versions,often calling for some creativity.
Here’s a great recipe for green (or wax or mixed) beans:
http://ctonabudget.blogspot.com/2011/03/green-bean-saute-recipe.html
I also like simmering drained beans in stewed tomatoes with some extra onion, garlic, a splash of Worcestershire or Balsamic.
YUM!
Enjoy!
Carol
Fresh is always best, right, Carol? I really like the idea of the Worcestershire or Balsamic, too, because that would brighten the flavor a lot!
I appreciate your wisdom; thanks for taking the time to pop in! STAY WARM!
Hugs
Mother Connie
If we are talking about green beans from a can…then I like to add a table spoon of bacon bits to a small bit of liquid to heat through…then drain the liquid and serve it.
Now if we are talking about fresh green beans…I like them ‘lightly’ steams and then put into a fry pan and drizzle a bit of olive oil, garlic bits and sesame seeds…and possibly a small bit of teriyaki sauce over it. This is my all time favorite…much like the Chinese restaurants serve green beans. Love that fresh taste of the green beans when they are still almost ‘snap fresh’. Yum…I am getting hungry for some green beans.
Rainy, may I please come and live in your house? YUM EEE
You light up my life because you are so faithful to cruise by here and chime in with great ideas.
On the down side, though, you DO make me drool…
Hugs
Mother Connie
lol Sorry about that whole drooling side effect
We tweaked this a bit too much for it to be called anything but tasty tomato corn . We were out of green beans so hubby suggested a can of stewed tomatoes and a can of corn. We drained the corn but didn’t drain the tomatoes–maybe we should have…anyway it was good. I didn’t have chili sauce so I mixed some chili powder in the liquid. I didn’t have honey but I did have light brown sugar so we used some of that. We heated it all together with the garlic and some onion powder. When it was heated we sprinkled Parmasean cheese on top. Next time I am going to add some cooked black beans (or other beans depending on what we have) to it. I’m not sure of the amounts we used because we kind of add things and taste as we go.
Jeepers, it’s good to hear from you, Sandra.
I might know you’d do something with beans! You and I are the bean queens, I do believe! I like your cooking method: “add, taste, enjoy.”
I’m glad you were inspired and delighted with your creativity.
I’m thrilled you swung by here!
xoxo
Mother Connie