Same for us here Leslie....put them in the ol' crockpot, season the same as you and add those new little red potatoes....could make this a meal with nothing else added for me. Yum....Yum....good eatin'.

~Kathy~

First time I made these, I should have doubled.

Lemon pepper green beans
1 pound fresh green beans, rinsed and trimmed
2 tablespoons butter
1/4 cup sliced almonds
2 teaspoons lemon pepper

DIRECTIONS
Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.

***I think I will add a bit just a bit of olive oil to toss the beans in with the almonds and butter, as almonds didn't stick to the beans., and tended to go to bottom of serving dish

Otherwise absolutely delicious!

Back the years when I was picking 40 pounds of Kentucky Wonders a day, my family loved Green Bean Salad:

French-cut fresh green beans - 4 to 6 cups
homegrown lettuce (or the best you can get from the supermarket)
2 slices bread
1 tbsp. butter
1 tbsp. olive oil
2 clove garlic, flattened with the side of a knife
Oil and Vinegar Dressing (below)

Boil or steam the beans until just tender, then shake over heat to dry. Sprinkle lightly with salt.

Pour the Oil and Vinegar Dressing over the hot beans. Cook, uncovered, 2 to 4 minutes, then chill, covered, in a glass salad bowl.

Heat the butter and oil in a skillet. Brown the garlic in it, then remove garlic. Fry the bread in the skillet until golden on both sides. Just before serving, break the lettuce into bits and toss it into the green beans. Crumble the bread and add, tossing again.

Oil and Vinegar Dressing:

4 tbsp. olive oil
1 tbsp. vinegar
1/8 tsp. dry mustard
salt and pepper to taste

Blend all ingredients. Makes 1/4 cup.

I haven't had this salad in years, but I'm growing three kinds of green beans this year and I'm looking forward to tasting it again!

I found this recipe on the Internet 2 years ago. I loves it.

Sweet n Sour Green Beans
Ingredients
1 pound slender green beans, trimmed

3 tablespoons butter
1 very large (14- to 16-ounce) red onion, peeled, halved lengthwise, sliced lengthwise
1 tablespoon chopped fresh marjoram
1/2 teaspoon dried crushed red pepper
1/3 cup red wine vinegar
2 tablespoons (packed) dark brown sugar
Preparation
Steam beans until crisp-tender, about 5 minutes. Transfer to plate.

Melt butter in heavy large skillet over high heat. Add next 3 ingredients. sauté until onion begins to soften, about 2 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl.

We buy a pork roast and put in it a stewing pot...Cook it until nearly falling apart.Add snapped green beans, let them cook. Then throw in peeled potatoes cut in chunks cook until tender.

I like to serve it on my plate separately...Mash my taters in my plate using the broth as a sort of gravy.

If you worry about meat falling apart you can remove while beans cook...potatoes only take about 20-25 mins.

It's one of my old time favorites.

patti

Thanks for the ideas. Tomorrow, it's Crockpot cookin'! I've saved the other recipes for trying when we get more beans. (We don't grow them ourselves.)

Thanks again,
Leslie/KS

I just waddled in from the supper table to report that we ate a crock full o' beans and ham and onions and taters. For a new twist, I mixed a can of Crm. of Mushroom soup with some water and some Real Bacon Bits and a lot of black pepper (we like pepper) and poured it over everything.

YUMMMMMMMY!

Leslie/KS who is waddling back to the kitchen for the clean-up.