Best Green Bean Recipe - Foody Schmoody Blog (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.

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

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.

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.

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.

Fresh green beans do not need to be soaked. To help tenderize the beans, blanch them in a large pot of salted water.

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.

Blanch Them

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

Use a steamer: If you prefer to boil or steam the green beans, use a steamer basket instead of boiling them directly in water. This will help to prevent the beans from becoming too soft. Don't overcook: Be careful not to overcook the green beans.

Do coffee grounds help green beans? ›

What Vegetables Like Coffee Grounds? Coffee grounds as a fertilizer can be used when growing vegetable crops such as potatoes, cucumbers, peppers, carrots, radishes, and beans. Root crops need magnesium and potassium, while nitrogen is indispensable for green crops.

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.

Green beans are available all year round, though you can find them fresh at most local farmers' markets from around May to October. A cup of raw green beans contains 34 calories, 2 grams of sugar and is full of fiber (15% of your daily needs).

Steaming green beans gives them the same crisp-tender texture as blanching or boiling. Yet I think it preserves their lovely green color and allows the home cook more control over their texture than with those other two methods. Steaming is easy, too—and ease is what this recipe is all about.

Here's a secret you may not know: You don't actually have to soak your beans at all. Just add them to your pot and plan on cooking your recipe for another hour or two beyond the usual cooking time. Keep an eye on the level of liquid, adding more water, broth or stock if the pot looks dry.

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.