Reviewed: Mar. 12, 2009

Thank you for showing this MN girl how to cook green beans Southern-style for her TN husband! I've always wondered exactly how it was done, and this is the recipe for which I was looking. I used 2 lb. of whole frozen green beans instead of fresh (since I made it in the winter and fresh weren't easily available). I also followed previous reviewer's advice and cut the amount of bacon in half (used 12 oz. for my 2 lb. of beans) and cooked it in the crock pot once all the ingredients were together. Yum!

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Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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Reviewed: Jan. 6, 2009

I needed to bring a side dish to Thanksgiving dinner but was tired of the same old Green Bean Casserole. This recipe inspired me! I used canned green beans since I'm not too fond of fresh, but next time I will try frozen since mine turned a bit mushy. I also added a can of golden mushroom soup (which is so much better than cream of mushroom) and I only used half a pound of bacon since I already had it left over. It tasted great, although it didn't look too appealing. I invited some friends over the next day and we served left overs and one of the husbands said, "You know, I only took a little bit to be polite because it looked kind of gross, but it is actually really good!" Next time I will try to stick closer to the original recipe, but overall the idea was great!

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Dawn Stone

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Reviewed: Dec. 26, 2008

I add a can of chicken broth as well for the extra flavor and it turned out great. By the way, stick to a white or yellow onion, first time I tried this was with a red onion and it was way too over powering.

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Jilliene

Cooking Level: Beginning

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Reviewed: Nov. 2, 2008

This recipe is delicious and will be gobbled up before you can blink an eye. I have made it three times. Two of the times I have used turkey bacon to but the fat and added 2 tbls olive oil to keep it cooking. It turned out delicious.

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meggy1017

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Reviewed: Sep. 14, 2008

Awesome! The more bacon the better! (Not for heart patients!)

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okiemom

Cooking Level: Intermediate

Home Town: Lockport, Illinois, USA

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Reviewed: Aug. 26, 2008

I grew up eating this in the summer. It's so fun to sit out on the porch snapping beans. Anyway, you don't have to measure with this-just add to your liking. It's trial and error to figure out how much your family will like but you really can't go wrong with these ingredients. We never make that many beans but just a good sized pot with a whole onion, a couple garlic cloves and about 1/2 pack of sliced bacon and lots of s&p. Even if you forget the garlic it's always a great summer dish! (You may find yourself eating it out of the pot when finished.)

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Shelby

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

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Reviewed: Aug. 26, 2008

I have done this recipe for years, the only thing I do different is I boil the greenbeans first in salted water then strain, this way the green beans won't take as long to fry!

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marisol

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Reviewed: Aug. 26, 2008

This is a Southern dish...never heard of it called Blackened Green Beans, though. I make it for my husband whenever we have fresh green beans (which will be today). We usually add new potatoes to the beans while cooking and have a terrific side dish. It could almost be a meal it is so filling. We LOVE it!!!

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ginwich

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Reviewed: Mar. 8, 2008

These are amazing! I did make a smaller batch for a family of four and they didn't take so long, maybe 45 min. This is the only way my husband and two sons will eat green beens. Great recipe! Thanks!

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Lynnje

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Reviewed: Jan. 3, 2008

I used canned green beans for this recipe. I made this on Christmas Eve. Put them in fairly early so they would slowly cook all day. Turned out good! Still missing a little something though.

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CHERIEO1

Cooking Level: Expert

Home Town: Eureka, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 23, 2007

I made this for Thanksgiving, with about two pounds of green beans and a half pound of bacon, a little heavy on fresh pepper and the onion and garlic it called for. The best compliment I can give it -- and got -- was that a fellow-guest, whom I didn't realize was from Louisiana, took a bite before I'd told her what, exactly I'd made, closed her eyes, sat back in her chair and then looked straight at me. "You got this EXACTLY right," she said. I'd taken her home and neither of us had thought of it before that first bite. Definitely a keeper -- thank you!

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daisyk

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 4, 2007

This was excellent. Now I use all different vegetables to "blacken" them. My husband really enjoys this!

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clydelee

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Reviewed: Jan. 7, 2007

Next time will reduce amount of bacon to 1/2 of a package as a whole package was still too much bacon... and this from a bacon lover

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TheCircle

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Reviewed: Nov. 29, 2006

I made this in the crock pot and it was great! I used the exact measurements in the recipe and it was really good, but you could cut the bacon by half and it would still be fine I think.

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Nicole

Cooking Level: Expert

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Reviewed: Nov. 23, 2006

A Thanksgiving hit all around. The kids loved making it, it looked great on the table, and everyone seemed to like it. Several second helpings, including me.

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