Southern-Style Green Beans
Makes 6 servings
This recipe takes 15 minutes to prepare and 1 1/2 hours to cook.
1 lb. fresh green beans (of frozen beans, slightly thawed
and drained. These are particularly cost effective when
purchased in large-size freezer bags)
2 1/2 cups water
2 tsp. corn oil
2 cubes reduced-sodium beef bouillon
1/4 cup finely diced onion
1/8 tsp. salt (optional)
Remove
the strings from green beans, then break the beans into bite-sized
pieces. Wash the bean pieces and place them in a 2-quart saucepan.
Add the water, oil, bouillon cubes, and onion. Bring to a simmer.
Cover and cook for 30 minutes or until beans are tender when pierced with a fork; stir every few minutes.
Add salt (if using), stir, and continue cooking an additional 60
minutes. Most of the liquid should evaporate and the beans should be
very tender.
Makes 6 servings
This recipe takes 15 minutes to prepare and 1 1/2 hours to cook.
1 lb. fresh green beans (of frozen beans, slightly thawed
and drained. These are particularly cost effective when
purchased in large-size freezer bags)
2 1/2 cups water
2 tsp. corn oil
2 cubes reduced-sodium beef bouillon
1/4 cup finely diced onion
1/8 tsp. salt (optional)
Remove
the strings from green beans, then break the beans into bite-sized
pieces. Wash the bean pieces and place them in a 2-quart saucepan.
Add the water, oil, bouillon cubes, and onion. Bring to a simmer.
Cover and cook for 30 minutes or until beans are tender when pierced with a fork; stir every few minutes.
Add salt (if using), stir, and continue cooking an additional 60
minutes. Most of the liquid should evaporate and the beans should be
very tender.
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