Anyone have a grandmother with all those amazing recipes? Mine had several, but none as easy as fixing up green beans. I HATE just warming up canned green beans in the microwave. They just aren’t great. Even less appetizing to me are the “steamable” frozen green beans. Is it just me, or are they actually made of rubber? ANYway, back to my grandmother. One of the easiest and best things she ever taught me was how to fix green beans up so that no matter where they come from, they have a soft, restaurant style feel to them.
First, start off with your green beans. Whether they are frozen or from a can, dump them in a pot on the stove over medium heat. Add a few Tbsp of water and pop a chicken bouillon cube on top of them, place the lid on, and don’t touch them for 10 minutes.
Now, I don’t actually remember ever seeing bacon in my grandmother’s house (shocking thought, I know), but I have on occasion added diced bacon and minced onions to my green beans, and the outcome was not disappointing. If you want to add these, add it here at start so the bacon has a chance to cook too.
After the initial 10 minutes, give them a nice stir. Then, turn the heat down to low and let them simmer, covered, another 10 minutes, stirring every so often. Now, they are ready to serve with any meal. Yes, it’s that easy to transform boring, rubbery green beans into something quite enjoyable.
Do you have a favorite recipe from your grandmother? Let me know in the comments.
Restaurant Style Green Beans
Ingredients
- 1 bag frozen green beans OR 3 cans green beans, drained
- 4 Tbsp water
- 1 cube chicken bouillon
Optionals
- ¼ lb bacon diced
- ½ tsp minced onion dried
Instructions
- Add the green beans and water to a pot. If you want the bacon and the minced onions, add them now and stir.
- Drop the chicken bouillon cube on top of the green beans.
- Cover and cook over medium heat for 10 minutes. Don't touch them in the first 10 minutes.
- After the first 10 minutes, give it a stir and turn the heat down to low.
- Re-cover and let simmer another 10 minutes, stirring occasionally.
- Serve up and enjoy!
It was not your grandmother but your mother who used bouillon. MaaMaw’ were awful. Lol. I also added chives as they were cooking. Like your addition of onions and bacon bits. Adds extra flavor.
Lol then you taught it to her and then she taught it to me because I was standing in her beautiful new kitchen when she told me about it 🤣
We were given a massive amount (over 10 pounds) of frozen green beans.
Can I thaw them and can in quart and pint jars?
You can, as long as you follow proper canning techniques, but you could also cook them straight from frozen little bits at a time for meals as well!