Prep 5 mins
Cook 45 mins
These green beans don't taste like they came out of a can. They are full of flavor and a family favorite. The vinegar gives them a real twist!
- 1 (16 ounce) can cut green beans, undrained
- 1 tablespoon white vinegar
- 1 beef bouillon cube
- 8 -10 ounces water (or enough to completely cover the green beans)
- 1⁄2 tablespoon vegetable oil
- Pour green beans into small cooking pot.
- Add Water, Vinegar, Boulion cube and Oil.
- Bring to a boil.
- Turn down to medium.Simmer for approximatly 45 minutes, or until most all the liquid has evaporated.
thanks for posting!! this is how i make canned green beans for my toddler, she LOVES them and will eat almost the entire can in one sitting! i use whole green beans and add lots of garlic powder and black pepper. i usually just use 1/2 cup of water with 1/2 teaspoon beef bouillon granules and simmer only 15 minutes or until it's totally reduced. these are soooo yummy!! thanks again!
These were very good. I used the balsamic vinegar as another reviewer suggested. I think next time, I may omit the vegie oil, or cut it down.
I'm afraid I'll never be a fan of canned anything, no matter how much it's doctored. Texture of a canned green bean is like a sponge to me, so at home I tried this recipe with all "fresh" ingredients - green beans, garlic & onion finely chopped, and sliced mushrooms. Used balsamic & olive oil and used a low sodium vegetable bouillon (we're vegetarians). Cooked al dente - Wonderful!