Good Green Beans
"Usually, frozen vegetables taste better to me than canned ones but I think that green beans are often the exception to that rule. Since I've always believed that frozen veggies are inherently better for me than the canned ones are, I worked on "doctoring up" some frozen green beans and these ones turned out really good. My wife liked them as much as I did (which is a very rare event around here because we have completely different tastes on food topics). So, I just thought I'd share the tip(s) with you all. This recipe will probably tend to be more helpful to newer cooks who are just getting started. Enjoy!"
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 16 ounces frozen green beans
- 1 cup water
- 1 1⁄2 tablespoons butter
- 1 teaspoon kosher salt
- 1⁄3 teaspoon seasoning salt
- 1 slice bacon, cooked (optional)
directions
- Don't bother to thaw the frozen beans.
- Combine all ingredients in a large sauce pan and simmer over low heat for 40 minutes, stirring frequently.
- Serve along with any meat entree.
- NOTE: If you use table salt instead of kosher salt, (which works just fine), cut the amount in half. You may wish to add salt at the end of cooking time anyway, just to better suit your own tastes.
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Reviews
-
These were good and easy to make. I had already thawed my green beans so I just cooked this for about thirty minutes. I followed the recipe other then I didn't have kosher salt so I used a 1/2 tsp of seasoning salt. We enjoyed these.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
