Prep 6 hrs
Cook 15 mins
This is an unusual recipe from Flavors, the San Antonio Junior League cookbook. The description says that they were served every year at the Thanksgiving dinner at the Episcopal church in Brenham, Texas. My father-in-law, who never lets a vegetable cross his lips, loves this twangy recipe. I'm not a canned green bean kind of person, but I like these.
- 2 (16 ounce) cans green beans
- garlic salt
- 1⁄2 cup butter, melted
- 2 tablespoons prepared mustard
- 2 tablespoons Worcestershire sauce
- Drain half the liquid from beans.
- Place beans and remaining liquid in a saucepan.
- Season generously with garlic salt, cook on medium heat about 20 minutes.
- Combine butter, mustard and Worcestershie and add to beans.
- Marinate 6-12 hours.
- Warm before serving.
I enjoyed these, but I think the butter is not something I care for on green beans, and the mustard was slightly overpowering. I might try these again without the butter, and with just the liquid from the beans, and slightly less butter.
I would make these again but with less mustard. I used Dijon and it was just a bit too strong for us. Very good though and different. Thanks for a new twist on green beans!
I have been looking at these for some time. I didn't have canned beans so I used frozen which I microwaved for a few minutes. Also, I used only a portion of the butter which I melted and sautéed a shallot then whisked in the Honey Mustard recipe #13228 along with the Worcestershire sauce. Not until I was posting my review of this did I realize that they should have marinated. Mine were not and we still enjoyed them.