My favorite dish at my local chinese restaurant is Mala Green Beans with Beef. So I've been looking for a similar restaurant. This one gets close on the flavors, I just have to refine how to include the beef to get it more flavorful. I did add largely cut jalapenos and roughly cut cremini mushrooms to the recipe, along with some grated ginger, which I love.
Tonight's dinner experiment was a home run in my hubby's opinion. He loved this quick, simple yet different way to cook green beans. First the green beans are steamed, and then they are tossed in seasoned browned butter. Easy & delicious--couldn't get any better than that! Yum!
These are FANTASTIC! This recipe was revised from an old family favorite! My southern roots come through on this one! Either way the beans end up melting in your mouth and the cooked bacon adds more flavor! REALLY tasty! Good for cookouts or to compliment any meal!
We eat these green beans at least once a week and I haven't found anything to top them. The secret ingredient is the spice blend. I originally found this blend at Gordon Food Services in Michigan. (I have to have my mom ship it to me once a year; the 26 oz container of the spice lasts me about that long). I recently tripled the recipe and took them to work for a lunch for 20 people. Personally, I still like them better from the stove top but I would take them again in a crock pot knowing that I need to stir often so the beans on the outer edge do not get over done. (People did actually go back for seconds)
Don't let the simpleness of this recipe fool you, it is so good you'll want to lick the pan. I do! Taught to me by a 96 year old friend, and has become one of my favorite vegetables! I used to think green beans, ho hum, but not with this recipe!
I learned this seasoning trick from a restaurant chef. It really improves the flavor but keeps the green beans healthier than adding a lot of butter to them. I have never liked green beans but I love them prepared this way. My kids do too!
This is how I make my green beans in the winter, when I don't have access to fresh produce. Growing up, my mother never would use canned green beans because she said they were disgusting and lacked flavor. When I got older, someone told me to cook them with oil, and that got me started on the quest for the perfect way to doctor canned green beans to make them taste closer to fresh. And here it is! (TIP: I love the big can of Hanover green beans, in the white can. They seem to have better flavor.)
A lot of folks simply open a couple of cans of green beans, heat, add a bit of butter...and wonder why no one eats them! This simple little "tweak" turns them into a delicious, satisfying side that'll change the way you think of canned green beans.
This is the recipe for the authentic green beans my Grandmother made and passed down through the generations! You will have to reserve some bacon grease next time you fry bacon, because there is no substitute for the flavor it gives green beans! Bon appetit, Y'all!
In a search for a healthier way to cook those delicious green beans like my grandmother made I devised a recipe that will almost fool you! Of course you can always throw in some salt pork or bacon if you aren't watching your fat intake. These really are delicious and there's never a bean left in the bottom of the pot. The prep time included prepping the green beans.