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For canned green beans, they were very good. I really don't think that much (if any) water was necessary; it just seemed to slow the cooking of the bacon. Next time I would just cook the bacon and saute the onion in the bacon fat. Maybe add some flour to the fat also to make the juice thick and cling to the beans. I also didn't simmer them for 30 minutes as written. Maybe I would if I used fresh beans but not for canned. Thanx for sharing. I will tweek this to my liking and make again.

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*Parsley* April 17, 2008
Southern Green Beans