By Cookgirl on May 22, 2005
Photo by JackieOhNo!
Photo by JackieOhNo!
"A recipe I found on the floor of a department store while shopping. The Mcllhenny Company, they of celebrated Tabasco fame, included for promotion a free recipe with the purchase of a men's necktie. I have been making this every Thanksgiving for close to ten years now. Can be made vegetarian with the use of vegie soysage or "facon.""
Serving Size: 1 (209 g)
Servings Per Recipe: 4
"I love when you try a recipe and it delivers much more than you expected. This was absolutely delicious! I made this with bacon, which went well with the mustard and sugar to make a tangy, sweet-and-sour-ish sauce. I can see where this would be a nice change of pace on the Thanksgiving table, and I will look forward to making it again then. Made by a Tasty Tester for ZWT 9."
"Really loved these green beans!!! I scaled back the recipe to 1/2, using 2 pieces of bacon, one can of "French Style" green beans, so didn't bother with steaming the beans, but then followed as written. I was really skeptical about adding the celery and leaves but found out that I loved this added flavor to the beans then along with the vinegar and hot sauce, yummy!! Thanks so much for sharing the recipe. Made for ZWT 9."
"Delish! Loved the flavors in this simple side dish. Thanks for sharing, Cookgirl. Made for ZWT9."
"Wow - these beans are delicious! The dijon/vinegar/tabasco sauce is fantastic, great with the beans and salty bacon. I used a packet of microwave-steam green beans and this was a snap to put together. Thanks for sharing the recipe! Made for ZWT9, The Apron String Travelers"
"I served this at Thanksgiving and it was devoured... even by the kids! I kept the green beans a little crunchier to contrast with all the soft things I was serving and I really liked it that way. Next time I will probably double this recipe, since it went so fast at Thanksgiving!"
"These are excellent! I have this recipe in my brand names cookbook and fell in love with beans fixed this way. I was going to add the recipe myself. Thanks for sharing, Cookgirl!"