Reviewed: Dec. 7, 2011

used a half a pound of bacon instead of the full 2 and added 3 Tb of olive oil. Cooked on low for 6 hours in the crock pot. Very good!

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Reviewer:

Erin

Reviewed: Feb. 20, 2010

I have to say I was horrible at making green beans and I came across this recipe and oh my gosh. Exactly what I was looking for. I love them, love them, love them. Only change was I cut down the bacon about half.

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Reviewer:

Erica

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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Reviewer:

Kim

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Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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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Reviewer:

Dawn Stone

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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Reviewer:

Jilliene

Cooking Level: Beginning

Living In: Las Vegas, Nevada, USA

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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Reviewer:

meggy1017

Reviewed: Sep. 14, 2008

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

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Reviewer:

okiemom

Cooking Level: Intermediate

Home Town: Lockport, Illinois, USA

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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Reviewer:

Shelby

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

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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Reviewer:

marisol

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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