Quick Ways to Doctor Frozen Green Beans


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How to Season Green Beans With Pantry Ingredients: Never the Same Twice
After Christmas, I stocked the freezer with no-fuss no-muss frozen vegetables. Within days, I got bored by just plain ol' frozen green beans so decided to spice them up. After a few days, wow, was I ever amazed at how many different ways the beans could be turned into something special using on-hand ingredients, mostly condiments from jars and bottles already in the fridge and pantry. My mom called this "doctoring" ... simple changes to a food to make it taste better.So this list is no recipe, per se – instead, it's encouragement to plumb the depths of your own refrigerator doors and pantries. If you've got an idea for doctoring green beans, please do leave a comment. We'll inspire one another!
QUICK WAYS to DOCTOR FROZEN GREEN BEANS








More Ideas from Readers: These Sound So Good!
Toss the beans with with muhammara (Middle Eastern condiment made with walnuts, roasted red pepper, lemon juice, garlic, pomegranate juice).







Combinations We Didn't Like
Green beans tossed with black bean sauceStill Hungry?
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from Kitchen Parade
Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.
© Copyright Kitchen Parade
2007 & 2020
© Copyright Kitchen Parade
2007 & 2020
Great collection of easy ideas to jazz up green beans. For some reasons, that's one vegetable I don't use that often, but I love some of these ideas, especially the chunky peanut butter!
ReplyDeleteWow, Alanna, you've really gone to town. Green beans with muhammara (Middle Eastern condiment made with walnuts, roasted red pepper, lemon juice, garlic, pomegranate juice) is also good.
ReplyDeleteBut we pretty much stopped at the grainy mustard (simply because we loved it so much).
About the black beans. If you get dried fermented black beans (Chinese grocer should have some) and you stir-fry the green beans with a bit of garlic, green beans with black beans is delicious.
-Elizabeth
P.S. Thanks for the link!
P.P.S. We sometimes make green beans with pimiento for festive occasions. I'm guessing that simply tossing in a few pimientos to steamed green beans would be good too (and look great as well).
Toss with a little chicken broth, diced onion, diced, fresh or canned, tomatos. Yum..
ReplyDeleteThis is just a combination of things that you already listed, but I mix together horseradish, a little bit of mayo and worcestershire sauce and put it on green beans.
ReplyDeleteI love fresh green beans, but I guess I'm spoiled these days, because unless beans are fresh or home-canned (not store-bought canned), they just don't taste very good to me.
ReplyDeleteBut your green bean ideas will work well for fresh ones and home-canned ones, too! So thanks.
Green beans with a vinaigrette made of balsamic vinegar and chopped slow-roasted tomatoes, which we all have in the freezer!
ReplyDeleteMy favorite recipe for fresh green beans is roasted green beans that I got from a veggie cookbook. You just brush the green beans with oil and put on 425 for 15 minutes (shake at 7 minutes or so). Once they're brown pull them out and add a little bit of salt. These are excellent, like green bean fries! I'm trying to figure out how to make homemade green bean casserole minus the condensed mushroom soup. I'm guessing some combo of sour cream and mushrooms.
ReplyDeleteAlyssa ~ By accident perhaps but you've happened onto the home of the World's Best Green Bean Casserole!
ReplyDeleteKaren said...
ReplyDeletegrate a little nutmeg for great flavor. I like the idea of a nut butter (my hero is allergic to peanuts) so I'll use cashew butter.
Alanna's right Alyssa - it most definitely is the World's Best Green Bean Casserole! I made for Thanksgiving this year and my family was floored! Very, very good.
ReplyDeleteI, um, like smothered green beans with bacon and onion. I'll leave it to you to look it up. :)
THANK YOU! Many times I'd wished I could have a few different 'seasoning' ideas for green beans. In the summer, I usually just toss my fresh green beans with butter and either fresh savory or fresh tarragon.
ReplyDeletelemon juice and toasted sliced almonds! also, if you're not concerned about calories, adding some fried onions to that mix is heavenly.
ReplyDeleteExcellent ideas!!! I must try the peanut butter and soy sauce. I like to make them with minced garlic, lemon juice and a bit of olive oil, roasted in the oven.
ReplyDeleteThanks for the casserole recipe! I'll have to try this with the frozen (fresh from the farmer's market this summer) I have in my freezer. If i had looked I might've found this. duh!
ReplyDeleteI love having quick veggie ideas! My problem with frozen green beans, though, is that they always taste so watery. Even when coated in some sauce, when I bite into the bean, it seems to squirt out water, and both DH and I find it yucky. But I would love to find a way around this problem so that I can use frozen ones more often!
ReplyDeleteZoe ~ Yes, frozen green beans are definitely 'wet'. What about steaming them? or cooking in a dry covered skillet? It would be worth a try.
ReplyDeleteBrilliant suggestions!
ReplyDeleteI just wanted to say that I tried frozen green beans, heated in the microwave and tossed them with the peanut butter and soy sauce and it was absolutely delicious! Thanks for the idea!
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