Creole Green Beans

"from All recipes"
 
Download
photo by Jostlori photo by Jostlori
photo by Jostlori
photo by KateL photo by KateL
photo by Kat K. photo by Kat K.
photo by KateL photo by KateL
photo by K9 Owned photo by K9 Owned
Ready In:
40mins
Ingredients:
10
Yields:
3 cups
Advertisement

ingredients

Advertisement

directions

  • Melt butter over medium heat in a large skillet. Stir in green beans, bacon, onion, green pepper, and garlic; cook and stir until onions are translucent, about 2 minutes. Stir in cayenne pepper, Creole seasoning, and black pepper. Cover; reduce heat to low. Simmer until vegetables are tender, about 20 minutes. Season to taste with salt.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Ten stars for this one! DH isn't crazy about green beans (one of my fave veggies) and often complains when I make them. But he didn't this time! These are so flavorful! Just made a couple of changes based on past reviews. I browned the bacon and drained most of the bacon fat before adding the other ingredients. Upped the garlic and used fresh green beans, red bell out of personal preference. These will definitely be made again and again around here! Thanks for posting this keeper!
     
  2. I cooked the bacon and onions together. Then added the butter and rest of the veggies. Used canned beans and half of a red and orange pepper. Super good!!
     
  3. This was very tasty, prepared as directed; my only tweak was to use a red bell pepper for color contrast. The only part that didn't work out per the recipe was the initial "cook until the onions are transparent, about 2 minutes". In increments of 2 minutes, I would stir and raise the heat, and repeat; in about 10 minutes (ending at medium-high heat), the onions became translucent. Between here and on allrecipes people said the fat was too much and the amount of spices were at nuclear level; there is A LOT OF FAT and A LOT OF SPICY SPICES, but in the end, I think the high fat content reduced the severity of the spices. I served with sauteed chicken andouille sausage slices and white rice prepared with chicken broth. I think the accompanying white rice also helped to calm the residual spiciness. This dish did not exceed our 2-alarm chili spiciness tolerance. I would definitely make this again, just not during the week prior to having blood tests drawn.
     
    • Review photo by KateL
  4. These green beans are great! Definitely a keeper.
     
  5. This recipe was a big hit with last night's moose roast. We have a senior friend who I enjoy having for dinner and he joined us last evening. He's not a big veggie fan but he always has a small serving (I think it's just to make me happy) but after the first taste of the beans he went back for more with a smile and compliments. Excellent recipe that I'll use many times in the future. We all enjoyed it.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes