Natalia's Baked Green Beans

READY IN: 1hr 5mins
Recipe by ForeverMama

This is my "go-to" green beans that I've been serving my family for many years. It's one of my daughters favorites. It's always present when I make a roasted chicken or ham and I serve it at almost every Christmas dinner party I throw.

Top Review by diner524

I just loved that I could make these up ahead of time and then just pop them in the oven when ready. I made 1/2 of the recipe for DH and I, and probably should have cut that in half, we still had a lot leftover. I was so worried about the amount of garlic powder, 1 1/4 tablespoons is a lot of garlic powder, and was worried that is all we would taste, but not so. The one teaspoon solid bacon fat (which I actually doubled because it was so small of an amount with 1 lb beans) wasn't tasted in the beans. We ended up adding salt and pepper to the beans after baking them. Next time I would use the broth/cube again but then add some garlic salt/minced garlic(but not nearly the amount listed for the garlic powder) and a good amount of bacon fat. So for me, this is definitely a recipe I would make again with some tweaking for our tastes!! Thanks for sharing another great recipe ForeverMama. Made and enjoyed for Everyday Is a Holiday Tag Game.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Wash green beans throughout and drain. Snip stem edge of each green bean and place in a 7 x 14" casserole dish (such as pyrex).
  3. In a small saucepan, add water, beef bouillons, adobo seasoning, garlic powder and black pepper.
  4. Let come to a rapid boil until bouillons are fully dissolved. Mix to distribute all seasonings.
  5. Pour seasoned water evenly over beans. Dot with bacon fat.
  6. Cover tightly with aluminum foil being careful not to leave any gaps so that steam can't escape.
  7. Place in oven and bake for 45 minutes or until tender.
  8. To serve, remove hot beans from pyrex with tongs. (The seasoned water isn't meant to serve with the beans).
  9. NOTE # 1: The seasoned water is meant to be on the salty side, therefore taste the water. It should be salty like water from the sea. I've made this recipe so many times and don't measure the salt, therefore I don't have an exact amount so please use your best judgement. Once they are cooked with the beans the beans won't absorb the full amount of salt and they won't be as salty as you think.
  10. NOTE # 2: The Knorr brand bouillons are larger (double the size) than most other bouillon brands. Therefore, you may need to increase the amount of bouillons if using the smaller version. On a personal level, I find that the Knorr brand boosts the flavor of dishes better than most other brands.

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