Sweet and Sour Green Beans with Bacon Recipe - These Old Cookbooks (2024)

FAQs

How to make Paula Deen 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.

Pour 4 quarts of water and 2 Tbsp salt into a Dutch oven or large pot and bring to a boil. Add green beans and cook until soft and slightly overdone but not mushy, about 9 minutes. Drain green beans into a colander and rinse with cold water to stop the cooking. Set aside to drain and dry.

Then, I toss the blanched beans with olive oil, lemon juice and zest, garlic, and salt to pep up their flavor. Serve them just like that, or dress them up more with toasted almonds or pine nuts, grated Parmesan cheese, red pepper flakes, or fresh herbs like basil, parsley, or thyme.

“When alternative sides are plentiful, assume guests will eat a little less of each and one pound will serve four people,” Hartigan says. “And if vegetarians outnumber carnivores at your table, assume your green beans will go fast and assume that one pound will serve two people.”

Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.

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.

Soy sauce is one of the easiest answers to how to flavor green beans. You can throw in some of this soy sauce, sesame oil, olive oil, ginger, and garlic and pan fry until glassy and green and you may never want to eat green beans any other way again.

One of the primary reasons for draining and rinsing canned beans, or any canned food, is to remove some of the excess salt.

Green beans can be frozen in their raw state, but consider blanching and shocking them for the best results. Not only does cooking them this way lock in their vibrant green color, but Registered Dietitian and Chef Abbie Gellman says it also eliminates surface microorganisms and dirt, preventing deterioration.

Drain one can of the green beans. 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.

Should green beans be soaked before cooking? ›

Should I Soak Green Beans Before Cooking? Fresh green beans do not need to be soaked. To help tenderize the beans, blanch them in a large pot of salted water.