Nana's Green Beans

[BamaArrived2006]

I think I've finally perfected the art of making canned green beans taste like homemade how my Nana does 'em!

Ingredients:
# of cans needed to feed the amount of people you are feeding
1/2 a piece of bacon for every can you cook
1 chicken boullion cube per can
1/2 tsp of oil per can

First heat the sauce pan on high, and add in bacon(coarsely chopped) and oil. Fry bacon to personal texture. Once bacon is done frying add the liquid of the green beans slowly(it can splash and does cause steam) and the boullion cubes, boil til cubes are dissolved. Add green beans and cook on medium til most liquid is boil out! (Normally takes about 30 minutes, but when done it's all worth it)

Personel preference on green beans Del Monte are the best!

:biga2:

 

[TommyMac]

Nice try Missy, you rave on and on about Nana's chili and you give us green beans.

 

[BamaArrived2006]

Nice try Missy, you rave on and on about Nana's chili and you give us green beans.

LOL!! I can get my grean beans to taste like hers....not my chilli....

:biga2:

 

[SCrammerjammer]

Try adding 1/4 onion to the pot. It'll take the can taste out of the beans--or any other food you cook from the can, like peas, etc.. My wife's grandmother taught me that little trick when the garden went dry. I like to saute the onion in a little olive oil, drain the cans about 1/2 and cook down (don't like al dente). Good luck.

 

[BamaArrived2006]

Try adding 1/4 onion to the pot. It'll take the can taste out of the beans--or any other food you cook from the can, like peas, etc.. My wife's grandmother taught me that little trick when the garden went dry. I like to saute the onion in a little olive oil, drain the cans about 1/2 and cook down (don't like al dente). Good luck.

My dad believes in that I don't and I also cook mine down cause I love 'em all mushy!

:biga2:

 

[bayoutider]

I also like to put some onion in my beans. When using canned veggies I almost always discard the liquid they are in and use my own. making your own veggie stock, chicken stock or fish stock isn't rocket science and only takes a few minutes. You don't even have to watch the pot that much. I use all that stuff I trim off fresh vegetables to make vegetable stock and strain it through cheese cloth into a big bowl then ladel it into ice cube trays to freeze. You can put the cubes in freezer bags for later use. I do the same with chicken parts and fish bones, crab shells or shrimp shells. Using a good fresh stock really magnifies flavor. Even using stock from a can or box is an improvement. A pat of butter will sometimes pop the flavor up in a pot of vegetables also. My favorite meats to add are smoked ham hocks, smoked turkey necks, tasso, bacon ends, ham trimmings, salt pork and sausage.

 

[BamaLuver]

Like Bayou, I discard all the liquid in canned veggies -- I can't stand the "can taste". In fact, if its green beans, I'll also rinse the beans, then start with my own liquid.

Nothing beats those green beans fresh from the field though -- pole beans are my fav -- with onions and new potatoes.

 

[Bama Reb]

I also discard the liquid and rinse the beans thoroughly.
Place in a medium sauce pan and add the equivalent of 2 cans water. Add 1 tbsp meat drippings (from whatever meat you are cooking at the time - this gives it a taste that corresponds with the rest of your meal.)
Cook on high heat, but just enough to bring to a boil.
As soon as they come to a boil, reduce to low heat, add 1 tsp Mrs Dash seasoning. (I like Table Blend or Garlic Blend) and 1 tbsp (med hot) pepper sauce
Cover and cook over low heat for another 15 minutes.
I guarantee these won't taste like they came from a can.

 

[BamaArrived2006]

I also discard the liquid and rinse the beans thoroughly.
Place in a medium sauce pan and add the equivalent of 2 cans water. Add 1 tbsp meat drippings (from whatever meat you are cooking at the time - this gives it a taste that corresponds with the rest of your meal.)
Cook on high heat, but just enough to bring to a boil.
As soon as they come to a boil, reduce to low heat, add 1 tsp Mrs Dash seasoning. (I like Table Blend or Garlic Blend) and 1 tbsp (med hot) pepper sauce
Cover and cook over low heat for another 15 minutes.
I guarantee these won't taste like they came from a can.

Yummm.....that sounds good too!

:biga2: