JaxDad
DIS Veteran
- Joined
- Sep 23, 2014
I made something like this last year...
https://cooking.nytimes.com/recipes/11356-french-green-beans-and-shallots
https://cooking.nytimes.com/recipes/11356-french-green-beans-and-shallots
If I never eat another green bean again it will be too soon. Growing up we ate green beans from a can and they were so slimy and limp and just gross. The fresh ones are no better, thick and crunchy and gross.
Actually everyone likes the dish. It's the traditional casserole no one would touch.
That’s how I do them but I use some extra oil when roasting and use that to coat them.Roasted with a bit of garlic, salt and pepper.
Unless I find a recipe everyone else will eat, I will be cooking them the good old fashioned Southern style.
Chop up some bacon and fry till crisp. Leave grease in the pan, spoon out the bacon and drain. Add chopped shallots to pan and cook slightly. Add water and fresh green beans. Add salt to taste. And let cook. Some like them well cooked some like still a bit crisp. I add a pat of butter at the end. Bacon and butter removes any trace of healthy lol.
We don't like anything that even resembles green bean casserole. And HATE canned beans.
Have also cooked the beans slightly and then drain and wrap little bunches with bacon. Brushed with balsamic and baked until bacon is done.
All the hate for green beans
Pretty much this except I drain off half the grease, use chicken broth + dry white wine and add some thyme, no butter.
Green Beans with Mushrooms and Bacon
Yield: about 6 servings
6 slices bacon
1 pound green beans, stems removed
1 pound medium-sized mushrooms, each cut into quarters
1 large red onion, sliced
1/2 cup water
2 tablespoons cider vinegar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
In a 12-inch skillet over medium-low heat, cook bacon until crisp; remove to paper towels to drain
To bacon drippings remaining in skillet over medium heat, add whole green beans, mushrooms, onion, water, vinegar, salt, and crushed red pepper; cover skillet and cook, stirring occasionally, until vegetables are tender, about 20 minutes.
To serve, spoon bean mixture into bowl. Crumble bacon and sprinkle over beans.
My family's go to holiday green bean recipe is similar, but oh so much better (or worse if you are a heath conscience person). Melt a stick of butter, mix it with 1 cup brown sugar, a 1/2 tsp garlic powder and 1/2 tsp soy sauces and let 3 drained cans of green beans marinate in the mixture overnight. Crumble crisp bacon (8-10 slices) over the mixture and bake it at 350 for 30 minutes. Delicious, but make sure to drain the liquid after cooking, especially if you are traveling with this dish.
Our more typical version of green beans are either lightly steamed or roasted in olive oil. Growing up, my mom and her family's idea of green beans was to cook them forever in a pressure cooker with a bit of bacon or ham hock. Bleh, cooked down to nearly the consistency of baby food.