Investigating the how and why of good cooking.

Green beans do not need to be boring. You can have them a different way every night and never get tired of them. Or use one of these recipes to dress up the leftovers as my granny did.

green beans
green beans (Photo credit: Chasqui (Luis Tamayo))

Southern Green Beans

3 C. Fresh or Frozen Green Beans
6 slices bacon
1 med. onion, chopped
3 tsp. seasoned salt
Parmesan cheese
Cover beans with water. Bring to a boil. Fry bacon until crisp. Crumble bacon. Combine onion, bacon and seasoned salt; add to green beans. Simmer for 15 to 20 minutes. Sprinkle with Parmesan Cheese. Serve hot.

Deluxe Green Bean Casserole with Water Chestnuts

1 can French-style green beans
1 can butterbeans
1 can green peas
1 can water chestnuts, sliced
1 onion, chopped
Worcestershire sauce to taste
1 c. mayonnaise
1 can fried onions rings
Drain beans, peas and water chestnuts well. Toss with onion. Add Worcestershire sauce and mayon­naise; mix well. Bake at 350 degrees for 20 minutes. Add onion rings; bake for 10 minutes longer.

Baked Green Beans and Mushrooms

2 ½ C. Fresh white bread cubes
1/2 c. melted butter or margarine
4 3-oz. cans sliced mushrooms, drained 3 15lh.oz. cans cut green beans, drained IJl tsp. salt
% tsp. pepper
2 tsp. chopped onion
2 cans cream of mushroom soup 1 c. milk
l/2 c. toasted sliced almonds
Toss bread cubes with butter; place half the cubes in greased 13 x 9 x 2-inch casserole. Add mushrooms and beans; sprinkle with salt, pepper and onion. Combine soup and milk; pour over beans. Sprinkle with remaining bread cubes and almonds. Bake at 400 degrees for 30 minutes or until done. Yield: 12 servings.

Creole Green Beans

3 slices bacon
¼  c. chopped onion
¼  c. chopped celery
¼  c. chopped green pepper
1 No. 2 can tomatoes
2 tsp. salt
1 tsp. pepper
1 No. 303 can whole green beans, drained
Fry bacon until crisp; drain. Saute onion, celery and green pepper in bacon drippings. Add tomatoes, salt and pepper; simmer for 5 minutes. Stir in green beans; simmer for 5 minutes. Pour into serving bowl; sprinkle with crumbled bacon. Yield: 6 servings.

Cheezy Italian Green Beans

1 env. instant broth or boullion cube
1 pkg. frozen Italian green beans
3 med. tomatoes, peeled and sliced
1 tsp. instant minced onion
½  tsp. salt
1 tsp. leaf oregano, crumbled
2 oz. mozzarella cheese, grated

Dissolve instant broth in ½ cup boiling water in medium saucepan. Add green beans. Cook for 3 minutes. Pour into baking dish. Top with tomato slices, minced onion, salt, oregano and cheese. Bake at 325 degrees for 30 minutes. Yield: 6 servings.

Deluxe Green Bean Casserole

2 4-oz. cans mushrooms, drained
1 med. onion, chopped
½  c. margarine
2 c. medium white sauce
3/4 lb sharp Cheddar cheese, grated
½  tsp. soy sauce
½  tsp. Tabasco sauce
1 tsp. salt
½  tsp. pepper
3 pkgs. frozen French-style beans
1 5-oz. can water chestnuts, sliced
½ c. slivered almonds

Saute mushrooms and onion in margarine; add remaining ingredients except beans, water chestnuts and almonds. Simmer until cheese has melted, stirring frequently. Prepare beans according to package directions; combine with cheese mixture and water chestnuts. Pour into casserole; sprinkle with almonds. Bake at 350 degrees for about 20 minutes or until brown. Yield: 6·8 servings.

Dilled Green Beans

1 med. Onion, chopped
2 tbsp. butter
1 lb. green beans, cut
1 tsp. salt
1 tsp. dillseed
2 tbsp. flour
1/8 tsp. pepper
1 c. light cream

Saute onion in butter until transparent; stir in beans, salt, dill seed and 1 cup water. Cook, covered, for 20 minutes or until beans are tender. Do not drain. Combine flour, pepper and cream; stir into beans. Cook until thickened, stirring constantly. Yield: 4 servings.

Green Beans Goldenrod

2 10-oz packages frozen green beans
2 hard-cooked eggs
2 tsp. margarine
2 tsp. flour
¼  tsp. salt
1/8 tsp. pepper
½ cup milk
½  c. salad dressing or mayonnaise

Cook green beans according to package directions; drain. Chop egg whites; put egg yolks through sieve. Melt margarine in small saucepan. Blend in flour, salt and pepper. Remove from heat; stir in milk gradually. Cook over medium heat until thickened, stirring constantly. Stir in chopped egg whites. Remove white sauce from heat. Stir in salad dressing. Place beans in serving dish. Spoon sauce over beans; sprinkle with sieved egg yolks. Yield: 6·8 servings.

Pizzarino Green Beans

2 1-lb cans green beans, drained
2 tbsp. cooking oil
2 tbsp. wine vinegar 2 tsp. oregano
I/2 tsp. garlic salt
I/2 c. sliced pitted ripe olives

Combine beans with remaining ingredients. Heat thoroughly, stirring gently. Yield: 6-8 servings.

Grean Beans in Wine Sauce

1 med. onion, chopped
1 clove of garlic, minced
1 med. green pepper, chopped
1 tbsp. butter
1 sm. can tomato paste
2/3 C. Sauterne
1 can cut green beans
Salt and Pepper to taste
1 c. pitted ripe olives

Saute onion, garlic and green pepper in butter until golden. Stir in tomato paste and Sauterne. Add beans; season with salt and pepper. Simmer for 25 minutes. Add olives; serve. Yield: 6 servings.

Bean and Pea Casserole

1 pkg. frozen string beans
1 pkg. frozen lima beans
1 pkg. frozen English peas
1 c. sour cream
1 c. mayonnaise
1 c. grated Cheddar cheese Paprika

Cook vegetables according to package directions; drain. Place vegetables in a casserole. Add sour cream and mayonnaise, mixing well. Top with grated cheese and paprika. Bake at 350 degrees for 20 to 30 minutes. Yield: 6-8 servings.

Green Beans Italian

1 15-oz. can tomato sauce
2 I-lb. can green beans, drained 1 tbsp. instant minced onion
2 tsp. sugar
¼  tsp. Worcestershire sauce
¼  tsp. oregano
4 oz. mozzarella cheese, shredded

Combine all ingredients except ½  of the mozzarella. Place in baking dish. Top with remaining cheese. Bake at 350 degrees for 30 minutes. Yield: 6-8 servings.

Mixed Bean Casserole

Juice of 1 lemon
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 ¼ c. mayonnaise
1 can French-style green beans, drained
1 can baby limas
1 can White Acre peas or small field peas
1 can water chestnuts, drained and sliced
1 med. purple onion, sliced into rings
Buttered bread crumbs
Combine first 4 ingredients. Place vegetables in a casserole. Pour mayonnaise mixture over vegetables; mix well. Top with bread crumbs. Bake at 350 degrees for 20 minutes.

Party Bean Casserole

1 can Lima Beans
1 can green beans
1 can English peas
1 2-oz. jar pimentos, drained and chopped
1 med. onion, chopped
1 can cream of chicken soup
Salt and pepper to taste
2 tbsp. butter, melted
1 c. crushed garlic potato chips

Drain beans and peas; add pimentos, onion and soup. Season with salt, pepper and butter. Pour into casserole; top with crushed potato chips. Bake at 350 degrees for 30 minutes or until done.

Scalloped Green Beans

1 10-oz. box frozen green beans, thawed
1 sm. onion, sliced
2 hard-cooked eggs, sliced
1/3  c. grated cheese
½  c. broken cashews
1 can cream of chicken soup
½ soup can milk
Buttered bread crumbs

Combine all ingredients except buttered crumbs in greased casserole; mix well. Top with buttered crumbs. Bake at 325 degrees for 45 minutes or until bubbly. Yield: 6-8 servings.

Green Beans with Herb Butter

1 lb. green beans
¼ cup butter or margarine
1 C. minced onions
1 clove of garlic, minced
¼ C. minced celery
2 tbsp. sesame seed
1/4 tsp. rosemary
¼ tsp. dried basil
¾ tsp. salt
¼ snipped parsley

Wash and trim beans.  Cut crosswise into thin, diagonal slices. Cook beans, covered, in ½ inch boiling salted water for 15 minutes or until tender; drain. Melt butter in saucepan; add onions, garlic, celery and sesame seed. Saute for 5 minutes. Add remaining ingredients; simmer, covered, for 10 minutes. Toss well with beans. Yield: 4 servings.

Summer Beans

1 Cup Sliced Onions
½ C. sliced green pepper
¼  c. olive oil
1 ½ lb prepared fresh green beans
1 tbsp. brown sugar
½  c. lemon juice
2 c. diced peeled tomatoes
1 tsp. salt
Pinch of seasoned salt

Saute onions and green pepper in olive oil until lightly browned. Add beans, brown sugar, lemon juice and tomatoes; stir in seasonings. Simmer, covered, for 30 to 35 minutes. Chill thoroughly; serve cold.

Toasted Green Beans

2 cans green beans
¼ C. chopped onion
¼ C. butter
¼  c. flour
1 tsp. salt
2 c. milk
1 c. crushed corn flakes
½  c. grated Swiss cheese

Heat beans thoroughly; drain well. Saute onion in butter until golden. Stir in flour and salt to make a paste. Add milk; cook until sauce is smooth and thick, stirring constantly. Mix sauce and beans together; place in casserole. Sprinkle corn flake crumbs and cheese overtop. Bake at 375 degrees until bubbly and cheese has melted.

Spanish Green Beans

2 slices bacon, chopped
¼ c. chopped onion
2 tbsp. chopped green pepper
1 tbsp. flour
2 c. drained canned tomatoes
1 c. drained canned green beans
Salt and pepper to taste
Saute bacon, onion and green pepper in heavy skillet until bacon is crisp. Stir in flour to make a paste; stir in tomatoes to mix well. Add green beans; season with salt and pepper. Place in casserole; cover. Bake at 350 degrees for 30 minutes or until bubbly.

Stir Fried Green Beans

4 slices bacon
8 oz. mushrooms, fresh or canned
1 lb. fresh green beans or 10 oz. whole frozen
green beans
Fry bacon in skillet. Set aside. Reserve 2 to 3 tablespoons bacon drippings. Add mushrooms; cook until tender over medium heat. Remove mushrooms. Add green beans. Cook until tender over medium heat. Add mushrooms and bacon.

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