Recipe by Bone Man
Usually, frozen vegetables taste better to me than canned ones but I think that green beans are often the exception to that rule. Since I've always believed that frozen veggies are inherently better for me than the canned ones are, I worked on "doctoring up" some frozen green beans and these ones turned out really good. My wife liked them as much as I did (which is a very rare event around here because we have completely different tastes on food topics). So, I just thought I'd share the tip(s) with you all. This recipe will probably tend to be more helpful to newer cooks who are just getting started. Enjoy!
Top Review by bmcnichol
These were good and easy to make. I had already thawed my green beans so I just cooked this for about thirty minutes. I followed the recipe other then I didn't have kosher salt so I used a 1/2 tsp of seasoning salt. We enjoyed these.
- 16 ounces frozen green beans
- 1 cup water
- 1 1⁄2 tablespoons butter
- 1 teaspoon kosher salt
- 1⁄3 teaspoon seasoning salt
- 1 slice bacon, cooked (optional)
Directions See How It's Made
- Don't bother to thaw the frozen beans.
- Combine all ingredients in a large sauce pan and simmer over low heat for 40 minutes, stirring frequently.
- Serve along with any meat entree.
- NOTE: If you use table salt instead of kosher salt, (which works just fine), cut the amount in half. You may wish to add salt at the end of cooking time anyway, just to better suit your own tastes.