*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 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.
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.
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