Thanksgiving Green Beans Recipes

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THANKSGIVING GREEN BEANS



Thanksgiving Green Beans image

Momma made these green beans only at Thanksgiving because, at the time, the ingredients were out of her everyday budget. Her original recipe inside her recipe box had five stars drawn on it. I would have to agree! -Marcia Shires, San Antonio, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 12

2 cups sour cream
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dill weed
1 pound bacon strips, cut into 1-inch pieces
2 pounds fresh green beans, cut into 1-1/2-inch pieces (6 cups)
1 pound medium fresh mushrooms, quartered
6 green onions, chopped
1 cup slivered almonds, optional
4 garlic cloves, minced
2 cups onion and garlic salad croutons
1-1/2 cups shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350°. In a small bowl, combine sour cream, sugar, salt and dill weed. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally., Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain., Remove bacon with a slotted spoon; drain on paper towels. Discard drippings, reserving 6 tablespoons in pan. Add mushrooms, onions and, if desired, almonds to drippings; cook and stir over medium heat until mushrooms are tender, 4-6 minutes. Add garlic; cook and stir 1 minute longer. Remove from heat; stir in beans, bacon and croutons. Stir in sour cream mixture. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheese. Bake until cheese is melted, 10-15 minutes.

Nutrition Facts : Calories 246 calories, Fat 19g fat (9g saturated fat), Cholesterol 32mg cholesterol, Sodium 468mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

HARVEST GREEN BEANS



Harvest Green Beans image

From the Penzey's Spice Catalogue! I was asked by my mom to bring this recipe for Thanksgiving this year. (Feel free to use agave nectar in place of the honey to make it 100% vegan friendly). I was really excited that my mother chose this recipe because it is a nice change from the usual "Green Bean Caserole" we've all seen so many times. For those of you who aren't familiar with Penzey's spice blend Mural of Flavor, it is a salt-free mix of: shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel. I've listed it as "salt-free seasoning" because Recipezaar's database does not contain Penzey's spices.

Provided by Kozmic Blues

Categories     Vegetable

Time 23m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb fresh green beans
1/2 cup pecans
2 tablespoons olive oil or 2 tablespoons Earth Balance margarine
2 teaspoons sesame seeds
2 teaspoons sodium-free seasoning (I use Penzey's MURAL of FLAVOR)
2 teaspoons honey

Steps:

  • Wash the beans, and cut the stem end off. (this can be done a day ahead of time).
  • To cook: Bring a pot of water (at least 2 quarts) to a rolling boil.
  • While the water is coming to a boil, heat the butter/oil in a medium pan and simmer on low with the pecans.
  • Once they are lightly browned, add the SESAME SEEDS and MURAL OF FLAVOR.
  • Add the green beans to boiling water and cook 2 minutes.
  • Drain and rinse the beans to stop the cooking, but leave them warm.
  • Drizzle the pecan mix with the honey, stir regularly, then when the beans have been drained and rinsed, add them to the pan and toss with the seasoned nut mix.
  • Place in a serving bowl.
  • Cover the bowl with foil and place in a warm oven until ready to serve.

Nutrition Facts : Calories 104, Fat 8.7, SaturatedFat 0.9, Sodium 3.6, Carbohydrate 6.6, Fiber 2.7, Sugar 2.5, Protein 1.8

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