How can I prepare fresh green beans to taste good? Neither my husband or myself like fresh or frozen green beans as we don’t li
How can I prepare fresh green beans to taste good? Neither my husband or myself like fresh or frozen green beans as we don’t like the grassy taste they have. However, I am trying to distance us from eating canned goods and eating a little more fresh and healthy. Fresh green beans are just so icky to us. I have tried boiling them for a while, about an hour I guess, with seasonings, butter, and a dash of white vinegar to help remove some of the green taste, and they are still very crunchy and green tasting. Yuck. Any suggestions? Thank you.
You might like southern style green beans which are cooked until soft with meat and other seasonings. It took me a long time to adapt to the healthy version of green beans as we always cooked them southern style.
This recipe is similar to how I make southern style green beans except I use smoked turkey neck bones (2 or three) and cook them about 30 minutes before adding the beans, I add no lard or cooking fat. I add in 1/2 teaspoon or so of ground black pepper, a pinch of red pepper flakes, and peeled and quartered red potatoes during the last 15-20 minutes of cooking time. Once they are done, I pull the meat off the bones, shred and add back to the beans. I usually put the beans minus the juice (pot likker) in a serving dish. A special treat is to fix a pan of cornbread to serve with the beans. If I do it that way, I leave the beans in the juice so the cornbread can soak up some of the juice on my plate! http://allrecipes.com/Recipe/Down-South-Style-Green-Beans/
If you’re using green beans from the garden or farmer’s market, they won’t take two hours to cook. The supermarket beans usually need the full time (and they don’t taste as good as beans from the garden or farmer’s market). What you do is taste them after an hour or so and if they are still grassy and crunchy keep cooking. Once that grassy taste is gone and they are soft, they are delicious. Add additional salt and black pepper as desired.
Haricot Verts (the thinner French Green beans) are the ones I use for healthier green beans (still firm and bright green with a little crunch). They don’t seem as grassy and have a bit of sweetness to them. I cook a pound of them in a pot of boiling salted water for 5-7 minutes, drain and then toss them with a combo of 1 tablespoon of melted butter, 2 teaspoons of lemon zest, a minced clove of garlic, a tiny pinch of dried thyme, and red pepper flakes. They are delicious. I get them from Sam’s Club. These are not a good candidate for the southern style cooking method.
This recipe from Germany is fantastic and it is so simple.
Take some thick bacon nd cut into little pieces and saute in frypan for a few minutes, add 1 chopped onion and cook until soft. Add your green beans (cooked in Microwave oven) and heat and toss the beans in the bacon-onion mixture for just a minute or two. Season with salt and pepper. Enjoy!
Sometimes I use a little smoked salt.This is also great reheated.
Shampooza, my advice is to stop forcing yourself to eat fresh green beans. There are so many veggies out there- there is no mandate to eat any one in particular. Concentrate on the veggies you like. If you want to develop a taste for green beans or another veggie, try preparing it with other veggies you already like- mushrooms, tomatoes, zucchini, etc.