Reviewed: Feb. 20, 2012

I had to leave out the bacon, onion and bell pepper, but we really enjoyed the cajun seasoning. I would definitely use the bacon and onion next time.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: May 28, 2011

These were really pretty darned good and a far cry from plain old cooked frozen green beans. GREAT way to doctor them up, but I can’t imagine using the amount of cayenne pepper called for. I can’t imagine there’s an “asbestos tongue” around that could tolerate that kind of heat! And in our case, I omitted it altogether. I sautéed the bacon, then added red and yellow bell pepper (rather than green) for color, then the garlic. Once that was cooked and seasoned I added the cooked, French-style green beans. I used half the amount of bacon called for and it was plenty. My four star rating is assuming that the directed amount of cayenne will not be included.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 12, 2011

I consider this recipe a treat because of the bacon. It is very good and is a good substitute for the typical green bean casserole at Thanksgiving. It worked well with the Turducken this year.

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Reviewer:

BALDOR1

Cooking Level: Beginning

Reviewed: Jul. 28, 2010

These are very delicious. I omitted the cayenne and left the salt and pepper for the table. We'll enjoy these again.

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Reviewer:

MN Nice

Cooking Level: Intermediate

Home Town: Biwabik, Minnesota, USA

Living In: Virginia, Minnesota, USA

Reviewed: Dec. 18, 2009

Fantastic!! After the first bite I said I was going to make these again. I will use less butter next time, as advised, but these were so full of taste, it was amazing. Everyone loved them!

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Reviewer:

PitBoss007

Cooking Level: Expert

Living In: Clearwater, Florida, USA

Reviewed: Nov. 28, 2009

We love these greenbeans. They're very tasty. If you like more heat add a little more cayenne pepper. Also, you can cut the bacon down to half.

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Reviewer:

Sondra

Cooking Level: Expert

Reviewed: Oct. 27, 2009

Good side dish, did not use the butter b/c bacon had plenty of fat, used cajun spice b/c that's what I had. Many variations of spices can be used with this recipe as a base, will keep subbing and inventing, Thanx for the recipe

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Reviewer:

redneck gramma

Cooking Level: Intermediate

Reviewed: Oct. 24, 2009

I didn't have frozen greenbeans so I used canned whole green beans. I topped with the bacon instead of cooking it with it. I thought the green pepper was weird with green beans? Will probably make again but without the green pepper.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Oct. 23, 2009

Pretty much did what Bigshotsmom did. Used fresh gb's and sauteed the onions, garlic and peppers first then added the gb's and only cooked a couple more minutes until they were cooked but still crispy. Then added the bacon in last. I also think the creole has enough heat on it's own and the cayenne is a little un-needed, but that's just IMO. Great recipe all together though!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Oct. 22, 2009

This is a very nice side dish. I used fresh haricot verts and sauteed them in olive oil with my onion, bacon, and garlic, then added diced red pepper (what I had on hand and I like a little color contrast) and creole seasoning. I used about 1/4 teaspoon of cayene based on the previous reviews. They were very tasty. A great side dish for summer grilling recipes.

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