Southern Style Green Beans {Grandma's Recipe!} Gonna Want Seconds (2024)

FAQs

What seasoning is best for green beans? ›

Add green beans to pan and sauté over medium heat for 2 minutes, stirring frequently. Add boiling water to pan and cover. Cook for about 15 minutes, just until beans are tender. Add vinegar, butter and salt and pepper and stir.

Simmer green beans in chicken broth

If you're a fan of the classic green beans flavor, then simmering them in chicken broth is the way to go. The flavor of the chicken broth is absorbed by the beans, giving them a subtle but delicious taste. Plus, you can add cooked onions or bacon for extra flavor.

A little butter, minced garlic, and lemon-pepper seasoning are all you need to bring the best out of fresh green beans.

Your Beans Will Cook Faster

Well, creating an alkaline (or basic) environment by adding a small amount (about 1 teaspoon per cup of dry beans) of baking soda to your soaking/cooking water can actually help your beans cook faster.

Pour the cans of green beans into a pot liquid and all. Add the beef bouillon, bacon bits, dried minced onion, salt and pepper. Stir everything together, bring to a simmer and let cook for 10-15 minutes. Serve and enjoy!

Butter: A bit of butter adds a rich flavor and helps the seasoning stick to the green beans. Seasoned salt: Buy seasoned salt from the store, or make your own seasoned salt at home. Chili powder: This is an unexpected knockout seasoning. Chili powder adds a touch of spice and color without being too overpowering.

The ingredients listed in order are: "sea salt, granulated garlic, black pepper, granulated onion, ground cumin, and other spices". I have used the recipe listed on this site and included equal amounts of garlic powder and onion powder.

Put a pan of salted water on to boil. Meanwhile, trim the the beans. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.

2-5 minutes boiled (never wait for the green to leach into the water), 5-6 minutes steamed or 3 minutes sauteed in garlic and olive oil should yield firm, delicious, iron rich veggies. Sliced squashes on the other hand, are hard to overcook and retain their sweetness very well.

Why are my green beans tough after cooking? ›

It is usually a problem with beans that have been stored for a long time, or which have not been stored in ideal conditions (too hot, etc.), most often because of their age, so most simply call it 'old beans. ' See this document for more information. How can I blanch green beans?

The vegetable helps fight inflammation and is a good source of folate and potassium, which helps regulate blood pressure. Green beans also are a good source of protein and fiber, which helps lower cholesterol, Vadiveloo said. "Fiber is underconsumed by U.S. adults and children, and it's good for gut health," she said.

As for herbs, woody types like thyme, sage, and rosemary, are also great — add those in with the beans and water. I always add bay leaves at this stage, too, since they bring that herbaceous can't-put-your-finger-on-it flavor.

Empty both cans in to a medium sauce pan and add onions, bacon bits, salt and pepper. Cover and cook on medium heat for about 10 minutes. The trick is to let it bubble and DO NOT take the lid off. The bacon bits and onions soften and enhance the flavor of the beans.

After the green beans are boiled, remove them from the pot and strain them through a colander and then immediately pour them into your buttered pan. Season the green beans with salt and pepper.

Seasoning. You can simmer beans and other legumes in nothing but plain water with salt and get great results. But before you start cooking, take a minute to add the herbs, spices, stock and aromatics that make beans even better. Even a humble onion and a bay leaf works wonders.

You can add crushed whole seeds (coriander, cumin, fennel, mustard, etc.), woodsy herbs (thyme, oregano, rosemary, sage), red pepper flakes, crushed garlic cloves, and of course salt and pepper.

Black beans, often used in Mexican dishes, pair particularly well with cumin and paprika; we also like to cook our black beans with onion and tomato. Similarly, pinto beans play nicely with jalapeño, garlic, oregano, and cumin. We love to roast our chickpeas with olive oil, garlic, rosemary, and red pepper flakes.