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senior chef

senior chef

Senior Member
I'd like to see some of the ways that people cook their green beans. Not surprisingly, Grandma's very often cook some of the very best tasting dishes. (pls, I'm only interested in "down-home" green beans, not gourmet recipes). Whether you start with fresh or canned green beans, both are fine with me.
So, please share.
thank you
 

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Canned green beans taste better when they are sauteed in a bit of butter, instead of boiled, IMO.

I cook fresh green beans in a small amount of water (in my waterless cookware, with lid on), transfer them to a pan and add slivered almonds and dried cranberries to them, and sautee them in a bit of butter.

Other than that, the vegetables I eat are just plain and are not overcooked - no butter or seasonings. I don't usually eat canned veg.
 
I know this is not the way to cook green beans.
I cook bacon, chop the bacon up, add fresh green beans, garlic and butter and saute the beans.
I know it's strange but I like them kind of crispy, not overcooked, and not cooked in water until they are soggy.
Professional chefs would be screaming "NO!" at this but I experiment until something tastes good to me.

Oh! Senior Chef: The baked cling peaches are with butter, curry powder and nutmeg.
 

senior chef said:
I'd like to see some of the ways that people cook their green beans. Not surprisingly, Grandma's very often cook some of the very best tasting dishes. (pls, I'm only interested in "down-home" green beans, not gourmet recipes). Whether you start with fresh or canned green beans, both are fine with me.
So, please share.
thank you
Click to expand...

My grandmothers cooked them straight out of the garden with a hunk of salted pork fatback (gross), and they cooked them to the point that they held their shape but that was about it ...a few minutes away from mush. They canned the rest with vinegar, salt and a little sugar.

Less frequently, they'd boil them with new potatoes and ham. Those were pretty good.

I saute mine to crisp/tender with olive oil, a tiny bit of garlic and slivered almonds.
 
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Gaer said:
I know this is not the way to cook green beans.
I cook bacon, chop the bacon up, add fresh green beans, garlic and butter and saute the beans.
I know it's strange but I like them kind of crispy, not overcooked, and not cooked in water until they are soggy.
Professional chefs would be screaming "NO!" at this but I experiment until something tastes good to me.
Click to expand...
That's how I've always cooked em.
 
I saw this in a magazine. They call them Chinese Restaurant style green beans. Basically you combine low sodium soy sauce, honey and about a tablespoon of water, set aside. In a sauté pan melt butter and olive oil, add fresh green beans, a bit of salt and coat well.
Cook and stir until they turn dark brown.
Reduce heat, add some minced garlic and cook only a couple of seconds.
Add the liquids and cook stirring until they develop a glaze and the liquids are reduced.
These beans look absolutely horrible and do need quite a bit of watching and stirring but are so delicious.
I usually make them when I'm overflowing with beans from my garden.
My son and I can make a meal on just the beans alone.
I do have the exact measurements and cooking time but it is to late to dig around for the recipe . I would be happy to share when I'm more awake. lol
 
I like fresh green beans slightly over cooked in a minimal amount of water so that most of the water has been evaporated by the time they are finished cooking. Add salt and plenty of freshly ground black pepper, fresh milk, and a knob of butter. Serve in soup bowls with bread and butter for a simple meal.

Another easy meal is a summer version of a boiled dinner consisting of green beans, mushrooms, onion, garlic, small new potatoes, and ham seasoned with hot pepper flakes.
 
I make them for my dog because the Vet recommended them as a good veggie for dogs. Anyhow, I often steam them with a little steamer insert in a small saucepan. I used fresh green beans and chopped up fresh carrots. I don't add anything. It's very simple and good for those who can't eat sodium especially. If I have some I would add a bit of unsalted butter on top and the spice I like the most these days-cayenne pepper.
 
Bit of olive oil in large frypan, sauté whole green beans on med high heat with minced garlic, onion and garlic powder, fresh ground pepper. (I don’t use salt when I cook.)

When the garlic starts turning brown (not long) I add a tablespoon or two low sodium chicken broth, turn the heat to low, put the lid on the frypan and let it steam to desired doneness. I prefer them to still be fairly firm. There’s usually some liquid left so after I remove them from the pan I turn the heat back up and scrape up the bits, let the liquid reduce a bit and then spoon the liquid over the beans.

If you prefer softer just keep an eye on the chicken broth and if it cooks down too much add a bit more and keep cooking till they’re consistency you like.
 
First we grow them

Learn-How-to-Grow-Green-Beans.jpg


Like this but with strings running to the house in front of a bay window for summer shade. Sometimes we have to make an opening in the vines to see our garden. :) We start picking, washing, and snapping as soon as they come on to about medium length, picking the small ones too. That picking will last about 2 months when we can the last bunch.

We have cooked them in every imaginable way ( especially yummy with our heritage hog...bacon/ham hocks ) mixed in. Fresh green beans are even GREAT raw. :) For me, you can't ruin a fresh green bean dish....well...probably if you burned them.
 
I use fresh or frozen green beans. I put them in a large pot and cover them with about a half inch of water. Salt to taste. Then I drop in a ham hock or fatback and cover the pot. I bring them to a soft boil and then reduce heat to a simmer. I cook them a few hours until they are a pale green and soft to the touch/mushy. At that point they are ready to serve. I put left overs in the refrigerator. After siting in the fridge overnight they are even tastier.
 
This dill crock is a flash back to the 70s.

Whole green beans are nice to munch on or as part of an antipasto platter.

Fresh dill, salt, vinegar, garlic, hot pepper pod or flakes and water. The exact proportions are in the link.

Try a one quart mason jar in the refrigerator before you decide to fill the swimming pool.😉

https://www.recorder.com/Of-the-Earth-Remembering-the--Dill-Crock--22482115
 

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