Green Bean Recipe: Southern Style and Delicious
I grew up in south Louisiana and both my parents enjoyed cooking. After eating my mother's green bean dish, all the other green beans I ate tasted very plain and well... beany tasting. As if they had just been dumped out the can or picked off the bush. Unless the vegetables are sautéed or steamed, my taste for green beans are on the well cooked side. If you have ever felt this way, you may enjoy this recipe!
Are you a home cook?
view quiz statistics
- 1 yellow onion, chopped
- 3 1/2 tablespoons olive oil
- 3 lb can green beans, or equivalent of fresh green beans
- 1/2 tablespoon garlic powder
- 1/8 teaspoon black pepper
- dash of red pepper
- 1/2 cup water, if using fresh green beans
- salt to taste, only when using fresh or unsalted canned beans
- In a medium size saucepan over medium heat, thoroughly sauté chopped yellow onion in the olive oil. The key to creating the flavor is to really sauté the onions well and make sure you add enough olive oil. This will take about 5-10 minutes. If you don't have an onion, add a teaspoon of onion powder to the oil and skip the sauteing part. Your dish will still have some flavor.
- Next add in the can of beans, water and all. If you are using fresh beans, add 1/2 cup of water and salt to taste.
- Add the garlic powder, black pepper and red pepper. Cook over medium heat, uncovered, for about 45-60 minutes, stirring occasionally. If beans start to stick, add a little water. After cooking for about 45 minutes, you can taste a bean to see if you need to cook off some of the "beany" flavor a little more. When the taste is to your liking, let all the water cook out of the beans and turn off the burner.