Awesome Green Beans

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!”.

Do not skimp on the chicken broth. I (almost) always use my homemade broth, but you can use a good quality store-bought broth or stock instead. For something totally different, substitute smoked turkey broth.

Awesome Green Beans
Author: 
Recipe type: Side
Prep time: 
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Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound fresh green beans, stems removed
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 cup chicken broth, plus more if needed
  • 1/2 cup roasted red bell pepper, chopped (I use Merzetta's roasted pepper deli strips)
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Melt the butter in a large pot over medium-high heat.
  2. Add the garlic and onions and cook for one minute.
  3. Add the green beans and cook until bright green, about 1 minute.
  4. Add the remaining ingredients and stir.
  5. Reduce heat to a low simmer. Cover but leave the cover slightly ajar and simmer until most of the liquid evaporates and the beans are crisp-tender, 20-30 minutes. Add more broth if needed.
  6. Check the seasoning and serve.

Copycat Outback Steakhouse Green Beans

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.
Copycat Outback Steakhouse Green BeansYou 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.

Copycat Outback Steakhouse Green Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound fresh green beans, trimmed as desired
  • 1/2 tablespoon unsalted butter
  • 1 tablespoon brown sugar
  • Salt and freshly ground black pepper to taste
Instructions
  1. Bring a medium pot of salted water to a boil.
  2. Add the beans and boil for 6-8 minutes or until just turning tender.
  3. Drain and rinse with cold water.
  4. Melt the butter in a medium sauce pan over medium-high heat.
  5. Add the sugar and let dissolve, stirring occasionally.
  6. Add the beans and toss to coat in the butter mixture. Saute for 3-4 minutes, flipping once or twice.
  7. Season with salt and pepper and serve.

Barbecue Green Beans

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.
Barbecue Green BeansI 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.

Also try my fire-eater green beans.

Barbecue Green Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
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Serves: 4-6 servings
 
Ingredients
  • 2 cans unsalted cut green beans, drained
  • 6 slices thin-cut smoked bacon, chopped
  • 1/4 cup sweet onion, diced
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup brown sugar
Instructions
  1. Preheat oven to 350 F.
  2. Open green bean cans, drain, and add to a 9" x 9" casserole dish.
  3. Heat a large skillet over medium-high heat.
  4. Add the bacon and cook until starting to crisp, stirring often.
  5. Add the onion and cook until the bacon is crisped and the onion starts to soften.
  6. Add the ketchup, Worcestershire sauce and brown sugar. Stir and cook another 3 minutes.
  7. Pour bacon mixture over the beans and stir to combine.
  8. Place in oven and bake for 20 minutes.

Fire-Eater Green Beans

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.

Fire-Eater Green BeansIf 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.

Also try my grilled sausage with potatoes and green bean.

Fire-Eater Green Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
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Serves: 12-16 servings
 
Ingredients
  • 4 (28 ounce) cans cut green beans, drained
  • 1 pound bacon, chopped, cooked until crisp, drained
  • 1 tablespoon Fire-Eater seasoning (or substitute freshly ground pepper)
  • 6 large jalapenos, seeded, minced
  • 1 large white onion, chopped
  • 1 (10 1/2 ounce) can condensed cream of chicken soup, undiluted
  • 1 pound Velveeta cheese (using Mexican blend for even more kick), cut into small cubes
Instructions
  1. Preheat oven to 350 F.
  2. In a very large bowl, combine the green beans, bacon, seasoning, jalapenos, onions and the soup.
  3. Spray 2 9" x 13" baking dishes with non-stick spray.
  4. Divide the beans between the two pans and bake for 1 1/2 hours or until the onions are tender. Remove from the oven.
  5. Divide cheese cubes between the two pans. Cover and let stand for 5 minutes, letting the cheese melt.
  6. Mix and serve.

Southern Green Beans

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.

Southern Green BeansThese are what canned green beans want to be when they grow up. Also try my potato and green bean salad.

Southern Green Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 6 slices thick-cut bacon, chopped into one inch pieces
  • 2 pounds fresh green beans, trimmed
  • 6 cups chicken broth
  • 2 tablespoons garlic powder (or less, to taste)
  • 1-2 tablespoons salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 stick unsalted butter
  • Red pepper flake, to taste, optional
Instructions
  1. Heat a large Dutch oven over medium-high heat.
  2. Add the bacon and cook until done (but not crisped). Remove to a paper towel-lined plate.
  3. Remove all but two tablespoons of the bacon drippings.
  4. Add the beans and stir to coat. Cook for about a minute.
  5. Add the bacon back to the pot, along with the broth, garlic powder, salt and pepper, and red pepper (if desired).
  6. Bring to a boil, then reduce heat to a simmer and continue simmering until the beans are tender, about 30 minutes.
  7. Add butter and stir until melted.
  8. Serve hot.

Potato and Green Bean Salad

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.Potato and Green Bean Salad

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!).

Also try my country green beans.

Potato and Green Bean Salad
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A nice twist on the traditional potato salad.
Ingredients
  • 2-1/2 pounds small new potatoes, cleaned
  • 2 cups chopped frozen green beans, thawed
  • 3/4 cup fresh cilantro leaves, chopped, divided
  • 3/4 cup light mayonnaise
  • 1/4 cup light sour cream
  • 1 tablespoon white wine vinegar
  • Salt and pepper
Instructions
  1. Salt a large pot of water and bring to a boil. Add potatoes and cook until just tender, 10-15 minutes. Drain and let cool slightly.
  2. Add beans and 1/2 cup of the cilantro to the potatoes and gently toss to mix.
  3. Mix together the mayo, sour cream and vinegar. Season with salt and pepper to taste. Stir into potato mixture.
  4. Refrigerate for 4 hours.
  5. Serve garnished with remaining cilantro.

Country Green Beans

I love country green beans cooked this way. They’re almost as good (but not quite!) as the ones at His Place Eatery.Country Green Beans

These beans are best when made with homemade chicken broth or stock. You can also make them with beef broth.

Also try my grilled Chinese long beans.

Country Green Beans
Author: 
Recipe type: Side dish
Prep time: 
Cook time: 
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Serves: 4
 
These beans are best when made with homemade chicken broth or stock. You can also make these with beef broth.
Ingredients
  • 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
Instructions
  1. 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).
  2. 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.
  3. 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.