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Cooking Level: Intermediate

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shampooza is asking: (5 answers)
How can I prepare fresh green beans to taste good? Neither my husband or myself like fresh or frozen green beans as we don't like the grassy taste they have. However, I am trying to distance us from eating canned goods and eating a little more fresh and healthy. Fresh green beans are just so icky to us. I have tried boiling them for a while, about an hour I guess, with seasonings, butter, and a dash of white vinegar to help remove some of the green taste, and they are still very crunchy and green tasting. Yuck. Any suggestions? Thank you.

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Last updated: Mar. 7, 2013 6:05 am
Posted: Mar. 6, 2013 4:23 pm
 
Answered by: LadySparkle
Mar. 6, 2013 4:29 pm
Interesting. Green beans are one of those things I can eat raw from the garden. . .not the store, but the garden :). I have been roasting veggies this winter, any veggie, I'm not particular. Good Luck! Hope you learn to love them :)
Comments:
Cathy Myers
Mar. 6, 2013 4:32 pm
I totally agree with LS regarding roasting any veggies. I simply EVOO, kosher salt and fresh ground pepper before spreading them on a baking sheet and roast at 400* for possibly 20 mins. Delish! Hi LS! I can and do eat them raw too! So good!
 
patticakes43
Mar. 6, 2013 4:32 pm
I just made these finally. They were very tasty. Just be careful not to burn them. http://allrecipes.com/recipe/green-bean-bundles-ii/detail.aspx If you re-post this as a "Request a Recipe" question, others can send you direct links to more recipes.
 
LadySparkle
Mar. 6, 2013 4:32 pm
http://allrecipes.com/Recipe/Roasted-Green-Beans-2/Detail.aspx
 
Ken from CA
Mar. 6, 2013 4:37 pm
Blanche in heavily salted water (should taste like the ocean) then shock in ice water till ready to use. Saute w/ olive oil/butter and season with fresh pepper and little salt
 
Ken from CA
Mar. 6, 2013 4:37 pm
blanch
 
Cathy Myers
Mar. 6, 2013 4:45 pm
Hey Ken! Where have you been?! Any new recipes on www.fillyourbelly.com?
 
Celeste
Mar. 6, 2013 4:48 pm
I steam them for about 4-5 min. you want them bright green and crisp. I them dump the water from the pan, add butter, minced garlic and salt and pepper to taste.
 
Celeste
Mar. 6, 2013 5:16 pm
Crunchy and green tasting is where all the vitamins are, sorry :)
 
Cazuela
Mar. 6, 2013 5:36 pm
I make beans the way Ken suggests, but I also add some red pepper flakes to the oil, then quickly toss in some crushed, chopped garlic, then the beans. Never fails!
 
Answered by: Celeste
Mar. 6, 2013 4:49 pm
These are amazing: http://allrecipes.com/recipe/smothered-green-beans/detail.aspx
Comments:
Mar. 6, 2013 5:37 pm
I can't imagine cooking green beans for an hour & they are still crisp or crunchy.
 
Mar. 7, 2013 2:39 am
^^ I agree. After one hour of boiling they would be falling apart.
 
Answered by: ruby sparkle
Mar. 6, 2013 6:34 pm
Shampooza, my advice is to stop forcing yourself to eat fresh green beans. There are so many veggies out there- there is no mandate to eat any one in particular. Concentrate on the veggies you like. If you want to develop a taste for green beans or another veggie, try preparing it with other veggies you already like- mushrooms, tomatoes, zucchini, etc.
Comments:
Cheepy
Mar. 6, 2013 8:45 pm
I totally agree with ruby sparkle. If you don't like them fresh, you don't like them! There's nothing wrong with canned beans but you might want to rinse them before using. However you eat veggies, at least you're eating them! :o)
 
Linda (LMT)
Mar. 7, 2013 4:18 am
I agree too with ruby sparkle and cheepchick. If you don't like them, you don't like them and there is nothing wrong with that.
 
Answered by: unter der laterne
Mar. 6, 2013 11:31 pm
This recipe from Germany is fantastic and it is so simple. Take some thick bacon nd cut into little pieces and saute in frypan for a few minutes, add 1 chopped onion and cook until soft. Add your green beans (cooked in Microwave oven) and heat and toss the beans in the bacon-onion mixture for just a minute or two. Season with salt and pepper. Enjoy! Sometimes I use a little smoked salt.This is also great reheated.
 
Answered by: Spyce
Mar. 7, 2013 6:05 am
You might like southern style green beans which are cooked until soft with meat and other seasonings. It took me a long time to adapt to the healthy version of green beans as we always cooked them southern style. This recipe is similar to how I make southern style green beans except I use smoked turkey neck bones (2 or three) and cook them about 30 minutes before adding the beans, I add no lard or cooking fat. I add in 1/2 teaspoon or so of ground black pepper, a pinch of red pepper flakes, and peeled and quartered red potatoes during the last 15-20 minutes of cooking time. Once they are done, I pull the meat off the bones, shred and add back to the beans. I usually put the beans minus the juice (pot likker) in a serving dish. A special treat is to fix a pan of cornbread to serve with the beans. If I do it that way, I leave the beans in the juice so the cornbread can soak up some of the juice on my plate! http://allrecipes.com/Recipe/Down-South-Style-Green-Beans/

If you're using green beans from the garden or farmer's market, they won't take two hours to cook. The supermarket beans usually need the full time (and they don't taste as good as beans from the garden or farmer's market). What you do is taste them after an hour or so and if they are still grassy and crunchy keep cooking. Once that grassy taste is gone and they are soft, they are delicious. Add additional salt and black pepper as desired. Haricot Verts (the thinner French Green beans) are the ones I use for healthier green beans (still firm and bright green with a little crunch). They don't seem as grassy and have a bit of sweetness to them. I cook a pound of them in a pot of boiling salted water for 5-7 minutes, drain and then toss them with a combo of 1 tablespoon of melted butter, 2 teaspoons of lemon zest, a minced clove of garlic, a tiny pinch of dried thyme, and red pepper flakes. They are delicious. I get them from Sam's Club. These are not a good candidate for the southern style cooking method.
 
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