Anita said that I must make these green beans again, and soon. She proclaimed them as ‘awesome’, and I definitely agree. This is not a complicated recipe, but it gives green beans fantastic flavor. They need help, let’s face it. No one has ever sat down with a bucket of cooked beans with nothing else on them and said “dang, these are awesome!”. Sit down with a bucket of these beans you will say “dang, these are awesome!”.
Green beans are in season, which means I usually grab a pound or so every few days at the grocery store. Although I often grill my green beans if I’m already outside grilling, this copycat Outback Steakhouse green bean recipe is a big favorite of ours. The beans take only a few minutes to make. You can also add carrots to these beans for a great twist on the restaurant classic. Just peel a few carrots and slice them thin. Put them into the boiling water for a minute or two before adding the beans so they all come out done and tender at the same time.
For another variation, and one with a little kick, toss in a few pinches (or more) of dried red pepper flake when you saute the beans. Also try my awesome green bean recipe.
Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans. These barbecue beans have a great barbecue flavor. A hint of bacon (with a bit of crunch). And a bit of sweet. You will absolutely devour these. I may add a small pinch of red pepper flake to these beans next time. Not too much, but I love a little heat with my sweet.
I don’t even know where to start. I guess I’ll just start with ‘these Fire-eater beans are absolutely incredible’. They are not mild, wimpy, beans. They have kick. Lots of kick. They have creamy cheese goodness. And smoky, crispy bacon. These beans are serious about flavor. And heat. If you’re making batch of them (and this recipe does make a big batch) you might want to warn those that don’t like a little kick in their beans. They’re just flat-out good.
If you want to amp these Fire-Eater green beans up even further, substitute Mexican-style Velveeta for regular. You could actually leave out the cheese and still have really great beans, but the cheese takes these beans to bean paradise.
There’s no way to go wrong with these southern green beans. Sure, they’re decadent. They’re supposed to be. They’re sweet, smoky, and tender (and with a little kick if you opt to add a bit of red pepper flake). They aren’t meant to be crunchy or healthy.
Here lately I’ve found myself watching The Best Recipes Ever on CBC. I didn’t really need to watch another cooking show, but the recipes on this one caught my eye. This potato and green bean salad is the first one I’ve made and although my version came out looking a bit different than the original, it was pretty good.
There are two things you have to keep in mind when making this salad. Some people have an aversion to cilantro, so you might want to use parsley instead, or at least cut back on the cilantro. Also, don’t just toss the dressing into the salad all willy-nilly. Add a little stir, taste, and check the consistency. It’s easy to add too much dressing (and I was dangerously close to having too much dressing on mine!).
These beans are best when made with homemade chicken broth or stock. You can also make these with beef broth.
1 tablespoon olive oil
1/2 cup white onion, chopped
4 slices smoked bacon, chopped
1 pound fresh green beans
4 cups chicken broth or stock
Heat oil in a medium pot. Add onions and bacon and cook until the onions are just starting to soften and the bacon is cooked (the bacon will not be crispy).
Add in the beans and broth. Bring to a boil and reduce to a simmer and cook until the beans are done, 30-45 minutes.
Note: As a variation, you can cook the bacon in a separate skillet. Drain most of the fat. When the beans are done cooking, place them in the skillet over high heat just long enough to toss and coat with the bacon drippings. Serve.