Creamy Green Beans Parmesan

Southern Style Green Beans & Potatoes

PrintWith ImageWithout ImageYield: 8-10 ServingsAuthor: Mandy Rivers | South Your MouthPrep time: 10 MCook time: 45 MTotal time: 55 MFresh green beans and potatoes cooked low and slow the Southern way with baconand onion – recipe includes both stove-top and crock pot instructions.

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this link is to an external site that may or may not meet accessibilityguidelines.Quick Fix Southern Style Green BeansUnlike the slower, long stewed version of southern green bean preparation,this method is a quick fix version, using onion and bacon for seasoning, andfitting for fresh, frozen and even canned green beans. Add in some chunks ofnew or small red potatoes for a change.

Green Bean Curry

I ate this with rice or coconut roti almost every evening in Sri Lanka– Icould not get enough of it! Using fresh ingredients is of the utmostimportance. Some of the ingredients may be difficult to find, but they reallyare essential. This goes very well with rice as a vegetarian entree or aloneas a side dish.

Fresh green beans and potatoes cooked low and slow the Southern way with

bacon and onion – recipe includes both stove-top and crock pot instructions.Y’all, I cooked a feast yesterday.A flippin’ feast.I madehamburger steakswith rice and onion gravy. I madebiscuits. I madesquash casserole. I baked sweet potatoes. And I made cucumber salad.But I couldn’t tell you anything about any of it.Because I also made these beans and they’re all I ate. I couldn’t. get.enough. of. them. Once I finished what was on my plate, I wrapped my plate upand stuck it in the fridge to be eaten some other time.Then I went and got a big bowl out the cabinet and filled that sucker slap upwith more beans and potatoes. And then I went to town on them.When something tastes as good as these did, you don’t miss your window.Sometimes I like to use whole small red potatoes (we call them ‘new’potatoes), sometimes I use yukon gold. You can use just about anything exceptbaking potatoes (they won’t hold up being boiled this long).This can also be made with canned green beans. It’s notquiteas good but I never met a pot of beans I didn’t like so I think they’redelicious too!Speaking of canned green beans… y’all ever heard the expression “cook thecan out of the beans”? This is something we always did and I swear it makes adifference. We always dumped the beans in the pot (sometimes I drain theliquid then replace it with water) and cooked the t-total snot out of them.Something about this changes the flavor of the beans and gets rid of that”canned”, artificial flavor. I do this before adding the beans toGreen Bean Casseroletoo! Trust me, it makes a difference!BTdubs…when I’m heating up a can of beans to go with supper, this is what I do: Emptycan into a small saucepan, add one bullion cube (chicken or beef… it doesn’tmatter) and 1-2 tablespoons of butter or bacon grease. Bring contents to aboil, cover, then reduce heat to medium and let the beans cook for 20-30minutes (or until supper’s done). That’s close enough to perfect for aweeknight side dish for me!

Country Style Green Beans with Red Potatoes

These green beans and potatoes are a spectacular dish. I have been making themfor years in large quantities for special events at my church. The smokedturkey tails make an excellent broth that is seasoned beyond words. Let themeat cook until it falls off the bone for the ultimate flavor, at least 2hours.

Creamy Green Beans Parmesan

This is a really old recipe that I’ve had forever. They’re simple but good.You can substitute 1 pound of asparagus for the beans if you’d like.

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