A different twist on green beans.
Drain green beans. Add stewed tomatoes, about 1 teaspoon minced garlic, seasoned salt, and pepper according to your taste.
Simmer on top of stove about 20 minutes. Add cheese. Stir until cheese is starting to melt. That's it. We love it this way!
If you don't have any cheese, its good with the tomatoes and garlic with the green beans. Try it, I think you will like it.
Source: My daughter, Diana
By dorothy wedenoja from New Creek, WV
Combine all ingredients and place in a layer in a jelly roll pan. Bake at 450 degrees F for 10 minutes or until beans are tender and lightly browned, stirring occasionally.
Green beans and onions are lightly sautéed in only 1 tablespoon of oil...
Recipe for Cajun Style Beans. Brown meat, onions, pepper and chopped green peppers. Add to beans and salt. Add ketchup, mustard and brown sugar.
The next time you serve green beans try this recipe for a new twist.
In a small skillet, saute onions and garlic in oil until tender. Add beans and broth. Bring to a boil. Reduce heat; cover and simmer for 6-9 minutes or until crisp-tender.
In a saucepan, combine all ingredients; cover and simmer for 15-20 minutes or until beans are tender.
I'm 6-generations Cajun, and all my family (including 3 Aunts and 5 Uncles) were farmers in LA, and therefore we had 'country' cooking all the time. Here is a recipe for the most fantastic green beans ever.
Melt margarine, stir in flour, salt, pepper, sugar and grated onion. Add sour cream and stir until smooth.
Mix the green beans, tomato sauce and the Italian dressing in a pan and simmer on low heat until the green beans are done. Sprinkle with the Parmesan cheese before serving.
Place beans with water to cover in a saucepan; bring to a boil. Cook uncovered for 8-10 minutes or until tender; drain.
Would anyone have a recipe for creamed green beans? I would really appreciate any help. It's not like the green bean casserole.
By ellen tinder from Holden, MO
I googled "creamed green beans recipes", and found many recipes. If you read through them, you may find what you are looking for.
Here are recipes for fresh, out of the garden and also canned green beans. Hope you enjoy them.
Creamed Green Beans
This is a perfect dish for early and middle summer days when great tasting, fresh green beans are both cheap and plentiful.
1 hour | 30 min prep
SERVES 8
1 lb fresh green beans, string less
30 ounces chicken stock
4 tablespoons salted butter
4 tablespoons all-purpose flour
2 cups whole milk, pre-warmed in microwave
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper (from a can)
1/4 teaspoon Mrs. Dash seasoning mix (original)
Rinse the beans in cold water and snap them into 1-inch lengths, discarding the tips. Remove any strings. Pour the chicken stock into a medium-sized cooking pot and bring to a boil over medium heat. Add the beans to the stock and cover until it boils again and then lower the heat to achieve a slow boil, covered, until the beans are tender but not mushy, (about 15 minutes).
When the beans are done, set aside for a few minutes. Make the white sauce using a double boiler (you can make
an improvised double boiler with a cooking pot with an inch of water in the bottom, in combination with a stainless steel salad bowl which sets atop of the pot). This white sauce cannot be prepared over direct heat or it will scorch.
Melt the butter in the top section of the double boiler.
Blend in the flour, seasoned salt, and white pepper, whisking constantly. When there are no lumps, add the re-warmed milk (about 100 degrees F.) and continue to whisk until the sauce thickens. Once the sauce has thickened a bit (after about 5 minutes), allow the sauce to bubble, still whisking with some frequency, for about
15 more minutes. At the end of the 15 minutes of simmering, the white sauce is done and should be taken off the heat.
Strain the chicken stock from the beans using a colander (save this stock in the refrigerator for your next batch of
home made vegetable soup), reserving one-quarter cup of stock to blend into the white sauce. Pour the drained beans into a cooking pot with the white sauce, including the quarter cup of broth, and add the Mrs. Dash
and stir. Re-heat until it bubbles slightly and serve.
(Out of the can green beans)
Creamed Green Beans
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk
1 can green beans, drained
Directions:
1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
2. Blend the flour into the melted butter.
3. Add salt.
4. Cook over low heat, stirring, for 4 to 5 minutes.
5. Add the milk all at once and cook, stirring constantly,
until smooth and thickened.
6. Add green beans and heat through.
7. Serves 4.
Saute bacon until crisp; drain on paper towel. Pour off all but 3 Tbsp. drippings. Empty beans into skillet; add onion soup mix; heat thoroughly. Snip bacon into small pieces; add half to beans.
