Mamas Green Beans Recipes

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MOM'S GREAT GREEN BEANS



Mom's Great Green Beans image

Just plain green beans that taste great. Originally submitted to ThanksgivingRecipe.com.

Provided by Denise Godfrey

Categories     Side Dish     Vegetables     Green Beans

Yield 7

Number Of Ingredients 6

2 (15 ounce) cans green beans
1 cube beef bouillon cube
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon butter
⅛ teaspoon garlic pepper seasoning

Steps:

  • Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.
  • Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. Simmer gently for 15 minutes.
  • Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

Nutrition Facts : Calories 37.8 calories, Carbohydrate 4.6 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 549.8 mg, Sugar 2.3 g

MAMA'S GREEN BEANS



Mama's Green Beans image

My mom makes awesome green beans. When I moved out I asked her for the recipe. It's really simple and they turn out really nice and tender. I never really liked green beans before she started making this recipe. Now I love them!

Provided by lllllllllllllllllll

Categories     Vegetable

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb green beans
1/2 teaspoon salt
1 teaspoon mustard
1 tablespoon vinegar
3 tablespoons olive oil

Steps:

  • Put water and about about 1 tsp. of salt to boil.
  • After it boils, add green beans, then turn it on medium-low for 7 mins.
  • While cooking, mix together dressing.
  • Drain and rise with cold water to keep color.
  • Pour dressing over beans, toss and serve.

Nutrition Facts : Calories 126.3, Fat 10.3, SaturatedFat 1.4, Sodium 311.8, Carbohydrate 8.2, Fiber 3.9, Sugar 1.6, Protein 2.1

NOT YOUR MAMA'S GREEN BEAN CASSEROLE



Not Your Mama's Green Bean Casserole image

Provided by Alton Brown

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 17

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick spray
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 tablespoons kosher salt
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Steps:

  • Preheat the oven to 475 degrees F.
  • Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.
  • Turn the oven down to 400 degrees F.
  • While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
  • Melt the butter in a 12-inch cast-iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
  • Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

NOT YOUR MAMA'S GREEN BEAN CASSEROLE



Not Your Mama's Green Bean Casserole image

Provided by The Hearty Boys

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 15

6 tablespoons butter
2 shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
3/4 cup sherry
3/4 cup heavy cream
2 pounds fresh green beans, trimmed
Frizzled leeks, recipe follows
Vegetable oil, for deep frying
1 leek
Superfine flour, for dredging (recommended: Wondra Flour)
Salt and freshly ground black pepper

Steps:

  • Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
  • Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
  • Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
  • Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
  • Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
  • Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

GRANDMA'S GREEN BEANS



Grandma's Green Beans image

My beloved and very much missed Grandmother was always asked to bring these to family gatherings.. The woman knew how to cook, raising 8 kids, 6 of them being girls, I think it's fair to say- she had a PHD.. ;).. I only wish I had more of her recipes to share..

Provided by Mama Jen

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 slices bacon (cooked and crumbled)
1/2 cup yellow onion (chopped)
4 (14 1/2 ounce) cans green beans (any brand)
1/2 chicken bouillon cube
1/2 cup water

Steps:

  • Fry bacon til' it's crisp, on the stovetop. Add onion, cook until tender.
  • Drain "all" liquid off of canned green beans.
  • Add beans to bacon and onion mixture.
  • Add bullion cube and water.
  • Cook very slowly until beans "shrivel".
  • Sometimes, ok well maybe always I have this compulsive need to add things to whatever I am cooking, and 98% of the time you can beat it's gonna be GARLIC or SPICES. Soo- there ya' go. Add in some garlic if you dare, or maybe some seasoning salt? :) But whatever you do- ENJOY!

GRANDMA MAC'S GREEN BEANS



Grandma Mac's Green Beans image

These green beans reheat really well!

Provided by Jennifer Wilkinson

Categories     Side Dish     Vegetables     Green Beans

Time 1h10m

Yield 4

Number Of Ingredients 7

¼ pound peppered bacon, chopped
1 medium onion, sliced
4 cups fresh green beans, trimmed
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon seasoned salt
water as needed

Steps:

  • Place bacon in a large pot and cook over medium heat, stirring occasionally, for 5 minutes. Add onion; cook until bacon just starts to brown a bit, 4 to 5 minutes. Add green beans and stir until coated in bacon grease. Add sugar, salt, seasoned salt, and just enough water to cover. Bring to a boil.
  • Reduce heat, cover, and simmer until beans are soft, about 45 minutes.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 11.7 g, Cholesterol 24.1 mg, Fat 14.2 g, Fiber 4.2 g, Protein 11 g, SaturatedFat 5 g, Sodium 1158.8 mg, Sugar 3.7 g

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