FAB! I have made green beans like the this forever. The only thing I do differently is I rinse my beans a couple of times and it helps get the taste of the can away from them..They are really really good.
This is my recipe so of course I am going to give it a 5. I have noticed some people saying that it was too salty. If you are going to cook the beans for more than 20 minutes try using salt free green beans or add water throughout the cooking process. These are "easy" homestlye green beans. The recipe I submitted was for a great side in little time. You can cook them for hours you will just need more beans, water, boullion and be sure to taste them throughout the cooking process.
I grew up with snapping beans and all....I use the crockpot....and simmer all day....I also add potatoes to the ingredients....lots of onions and bacon..brings back memories of the farm...:)
I substituted chopped ham for the bacon. I let the ham and onions simmer a while in the liquid from the beans with the bouillion. When the onions were cooked then I added the green beans.
Always rinse your cans of green beans! It takes out the can-y taste.
These were very quick and easy to make and tasted great! I used fresh beans instead of canned.
I was very surprised by this recipe. It was easy cheap and very tasty. I doubled the recipe and added more chicken bouillon and onions (frozen chopped onions). Simmering is what brings out the flavor. Went great with a beef tenderloin and potatoes I prepared. Will make many more times I am sure.
These are good. I doctor these up with a touch of bacon fat salt pepper and garlic and/or garlic powder. Let simmer a good while for best taste.
Good but still tasted like green beans out of a can. I like the cooking style so I'll still give it 5 stars because this will be good with thawed frozen green beans or fresh ones. Thanks.
Used fresh haricots verts rather than canned green beans and shallot rather than onion. Boiled the haricots verts about 5 minutes then immediately transferred them to an ice bath. Meantime I sauteed the bacon shallots and some minced garlic then added the haricots verts just long enough to heat them through. Didn't use the bouillon.
