I took the advice of another reviewer and 'flash-fried' the tortillas (approx 10 secs in very hot oil). I also left out the cream of mushroom soup as I didn't have any - substituted with sour cream. Delicious!

Reviewed On: Dec. 3, 2009

These beans were very tasty (very similar to the the beans I learned how to make from my granny and mama). My comments: 1) The original poster must have had a saltier ham hock than the ones I get - as other posters have mentioned, I do add more salt. 2) I always use minced, fresh onion rather than onion powder. 3) I never use lard, bacon grease is the way to go. If you don't have a ham hock, you can really just use bacon grease alone. 4) For the reviewers who didn't care for the taste/texture of the beans - these are not haricots vert and are not intended to be crisp. These are southern-style green beans (as indicated by the name of the recipe) and if you like 'em, you like 'em - if you don't, you don't. Some people enjoy both kinds(like me). 5) And finally, if you want to get truly southern, serve these beans with real southern cornbread (NOT the sweet kind), cooked in a cast iron skillet. Don't discard the soup (the pot likker, as my granny would say) and don't discard the ham hock until you've picked the meat off of it and scattered it in the beans. You can also throw some small new potatoes on top of the beans for the last half hour or so.

Reviewed On: Aug. 11, 2009

This was very tasty! My 4yo and 2yo enjoyed it as well. For those who didn't taste the 'nuttiness,' make sure you let the butter brown - this takes at least 10-15 minutes on low-medium heat - otherwise you just get the 'plain' butter taste. I also decreased the butter by 1/3 - still delicious. The almonds accented the dish perfectly. I served it with shrimp scampi and garlic bread.

Reviewed On: Jul. 14, 2009