We don't like just plain boiled/steamed green beans. This is the only way we eat them.

Simmer green beans and sliced onion in 1 cup water and 2 tbsp olive oil, covered for about 8 minutes. Remove the lid and cook until the water is evaporated and the onions and beans are softened and browned. Drizzle 1-2 tbsp balsamic vinegar over and serve immediately.

Son loves these:

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.

French cut green beans, heated.

Then drizzle with Italian salad dressing.

Very yummy with chicken parmesan or spaghetti.

One of hubby's favorite meals:
Slice four pieces of bacon into half inch pieces, fry until crisp. Add a diced onion and a couple cloves of minced garlic. Toss in about half a gallon of fresh green beans. Toss to coat with bacon grease. Add six or eight baby red potatoes. Add sea salt and cracked black pepper. Add two cups of chicken or vegetable broth and just enough water to barely cover beans and taters. Bring to a boil. Cover and reduce heat to low. Simmer for two hours or so.

Fresh or home canned green beans, never in a casserole, no one in our family likes green beans any other way but fixed with bacon, onion, a touch of sugar, salt and pepper and simmered for at least two hours. Ham is also good plus the addition of cut up potatoes and or canned biscuits on top for dumplings. I can make a meal on just that several times a week. So far we have canned 92 quarts of green beans this year. Yummy. Still have green beans to pick.

Sue

Marilyn Sue, your way of cooking green beans is almost exactly like my DM, and therefore, everyone, in my family, cooks them. We would not put sugar in the beans, and I never heard of putting canned biscuits on top. We would use small red new potatoes if they were available, otherwise just regular potatoes cut into chunks. Cooking them for a long time is a must. Don't want them still raw or swimming in water!

Sue

My favorite way to eat fresh green beans is:

fresh green beans, with chopped off the vine ripe tomatoes, chopped onions and a piece of cornbread

Angela and Sue, the way you cook your green beans in liquid with potatoes and bacon sound so delicious!

There is not much sugar at all in the great big pot of green beans, just a pinch. Of course some salt and pepper too.

Sue

Just wanted to say I'm enjoying the green bean recipes. We like green beans every way they come and pretty much every way they can be fixed. Well cooked, and quick cooked to just tender crisp. The only way I don't really care for them is plain if they've been frozen. I like plain canned ones just fine. Anyway, thanks everyone, for posting all these great looking recipes.

BEST EVER GREEN BEANS & NEW POTATOES

Water to cover both the potatoes and beans
1 tablespoon kosher salt
1 teaspoon sugar (don't skip, it really makes the difference)
1 pound very small red potatoes, washed well, skins on
1 pound fresh green beans, stem ends snapped off, broken in half or thirds if long
1 T minced garlic or to taste
2 tablespoons unsalted butter or bacon grease
Additional salt to taste

Start the water, salt and sugar to a boil while prepping the potatoes. Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green. Drain. Return to the hot pot and toss with garlic and butter. Add salt if needed. Serves 8

I have my own simple recipe for green beans.
I used can beans, grate a piece of garlic, add seasoned salt, some butter or margarine.
Then bake in the oven or toaster oven for at least 30 min. everyone will think they are fresh green beans.

(Cracker barrel bakes them too.)

Geeze, I never open recipe posts because I seldom cook real meals but I love green beans and all of these recipes sound so good! Yum!

Jodi-

Oriental Green Bean Dish

2 pkgs frozen French-style green beans
2 tbsp flour
1 1/4 tsp salt
1 19-oz can bean sprouts
1 8-oz can water chestnuts
1/2 cup grated parmesan cheese
6 tbsp butter
1/4 tsp pepper
1/4 tsp Worcestershire sauce
1 pint heavy cream
1 cup unblanched almonds, chopped

Cook beans in water for 5 minutes; drain. Place in shallow 2 quart casserole in alternate layers with bean sprouts, water chestnuts and cheese.

Melt 4 tbsp butter; blend in next 4 ingredients. Add cream. Cook until thick, stirring constantly. Pour sauce over vegetables, lifting mixture with fork to coat all vegetables. Melt remaining butter; add almonds. Sprinkle over casserole.

Bake at 425F for 20 minutes, or until almonds are browned. 8 Servings.

Book of Favorite Recipes ��" 1979
Order of Eastern Star #594 ��" Larkspur, CA

Watched Pioneer Woman make these for her church potluck. On my next try when serving green bean casserole

â¾2 pounds Fresh Green Beans, Ends Cut Off
â¾4 slices Bacon, Cut Into 1/4 Inch Pieces
â¾3 cloves Garlic, Minced
â¾1/2 whole Large Onion, Chopped
â¾4 Tablespoons Butter
â¾4 Tablespoons All-purpose Flour
â¾2-1/2 cups Whole Milk
â¾1/2 cup Half-and-half
â¾1-1/2 teaspoon Salt, More To Taste
â¾ Freshly Ground Black Pepper, To Taste
â¾1/8 teaspoon Cayenne Pepper
â¾1 cup Grated Sharp Cheddar Cheese
â¾1 jar (4 Ounce) Sliced Pimentoes, Drained
â¾ Extra Milk For Thinning If Necessary
â¾1 cup Panko Bread Crumbs

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

We always cooked our fresh green beans in a pot with a pork roast and potatoes.(cooked in water that made a broth)
I've always loved them that way.

patti

My favorite recipe for green beans is my 33 yr. old daughter's. Since she was 10 and I told her to go out to the garden and pick beans for dinner, she would eat half of them while picking. Recipe for green beans: raw from the garden without even washing.

SPICY GREEN BEANS

Family collection from the Fisher Estate in Rockwall, Texas in 1980

1 1/2 pounds fresh green beans
1" cube ginger peeled and chopped
10 whole clove garlic
1 1/2 cups water
5 tablespoons vegetable oil
2 teaspoons whole cumin seeds
1 dried hot red chili
2 teaspoons ground coriander
1 1/4 teaspoon salt
3 tablespoons lemon juice
1 teaspoon ground roasted cumin

Trim green beans and cut into desired pieces. Put ginger and garlic into container of electric blender then add 1/3 of the water and blend until fairly smooth. Heat oil in a heavy sauce pan over medium flame.

When hot put in the cumin seeds then crushed chili. As soon as it darkens pour in the ginger-garlic paste then cook and stir for about 1 minute. Put in coriander and stir well then put in chopped tomatoes and stir and cook about 2 minutes mashing up the tomato pieces with the back
of a slotted spoon. Put the beans, salt and remaining water and bring to simmer. Cover then turn heat to low and cook for 10 minutes. Remove the cover and add the lemon juice, roasted cumin and a generous amount
of freshly ground black pepper. Turn heat up and boil away all of the liquid stirring beans gently.

Pattico, reading your message made me think of another way we love to do fresh green beans (preferably right out of the garden, but there is no way for me to do that now since there is no garden). Cook country style pork ribs in a goodly amount of water until very tender. Remove ribs and put fresh green beans in the water and cook the old Southern way. Then add ribs back into the bean pot with the beans and cook for about 30 minutes.

We love to have this with new potatoes which have been boiled until tender and removed from water to drain well. Heat 3" worth of oil/Crisco into a deep pan. When hot, add the cooked new potatoes and fry until they are a nice golden brown. Remove from oil and place on paper towels. Sooooo gooood with the pork ribs and green beans. Haven't prepared them this way in years.

Patti ~ please give me detailed instructions. I pulled out a pork shoulder roast and friend just gave me about half a gallon of fresh beans.

Spanish Style Green Beans

4 cans whole green beans or 1-2 pounds fresh
2 cans whole tomatoes
1 medium onion
1/3 package (5 slices) bacon
Cayenne pepper

Slice the bacon up into 1â pices and start cooking them in a large skillet or Dutch oven. Keep cooking until the bacon turns brown. Meanwhile, dice 1 medium onion. When the bacon is beginning to turn brown, drain some of the fat off and then add the onions. Cook, stirring now and then, until bacon and onions are both turning a nice golden color.

Drain the green beans and add them right into the pan with the bacon and onions. Next, add the two cans of whole tomatoes with their juice. Stir around gently and then cover and reduce heat to low. Cook for about 45 minutes.

When finished cooking, add cayenne pepper to taste (for a hotter dish up to about 1/4 of a teaspoon). Stir gently and serve.

Green Bean Salad with Red Onion and Salsa Dressing
from Mexican Everyday by Rick Bayless

serves 4

12 oz. (about 5 loosely packed cups) green beans, tops and tails broken off

For the salsa dressing*
3/4 c. vegetable oil, olive oil, or a mixture of the two
1/2 c. good-quality salsa, preferably green tomatillo salsa
2 T. fresh lime juice
1/4 c. chopped cilantro, plus more for garnish
Salt

1 small red onion, thinly sliced

Scoop the green beans into a microwaveable bowl, sprinkle on a tablespoon or so of water, cover tightly with plastic and poke a few holes in the top. Microwave on high (100%) until the green beans are tender-crunchy, usually about 3 minutes. Uncover (careful: there will be trapped steam) and tip off any water. Let cool.

While the green beans are cooling, combine the oil, salsa, and lime juice in a blender jar or food processor. Process until smooth. Pour into a jar and stir in the cilantro.** Taste and season highly with salt (the quantity will vary depending on the saltiness of the salsa).

Add the onion to the cooled green beans.** Shake the dressing to combine thoroughly, then drizzle on about 1/3 cup. (Cover and refrigerate the remaining dressing for another salad.) Toss to combine. Taste and season with additional salt if you think the salad could use it. Sprinkle with additional cilantro, and the salad's ready to serve.

*Because you only use 1/3 cup of this for the salad, I cut the recipe into a third:

1/4 cup oil
2 heaping T salsa
1 t lime juice
1 heaping T cilantro

**Also add the cilantro and onion to the blender with the oil, salsa, and lime juice for those who donâÂÂt like pieces of cilantro and chunks of onion.

My husband comes from Italy and this is what his mother taught me to do with string beans. Steam the beans till al dente and then heat olive oil and chopped garlic in a pot, toss in the green beans and mix them up and then add some spaghetti sauce to moisten it with a little water till every thing is nice and moist, then toss in grated parm cheese to your taste. Soooo goood.