Prep 5 mins
Cook 45 mins
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.)
- 1 (28 ounce) can cut green beans
- 3 tablespoons vegetable oil
- 1 tablespoon onion flakes
- 1 minced garlic clove
- seasoning salt
- Drain liquid out of can.
- Place green beans in pot and add water to cover.
- Add oil and seasonings. You may adjust seasoning amounts to taste.
- Bring to a boil.
- Reduce heat and simmer for about 45 minutes.
These were just OK for us. I'm just not sure what they needed but they just seemed like they were missing something. I made this with ham steaks and fried potatoes.
I followed the instructions as posted, and let it cook for 45 minutes. Enjoyed the onion and garlic taste, but they still tasted canned, although good for canned. Thanks for sharing. Made for PAC Spring 2012.
Very nice recipe. I made it as written and enjoyed it with my meat loaf and scalloped potato dinner. Thanks for sharing. Made for Spring PAC 2012.