Reviewed: May 5, 2012

This remains the best recipe, I add 1/4 tsp. coarse black pepper for that "Indiana Church Supper" taste I grew up with. I double the recipe and freeze individual servings to take for lunch. They freeze well.

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Reviewer:

ericgene

Reviewed: Apr. 10, 2012

Used fresh haricots verts rather than canned green beans and shallot rather than onion. Boiled the haricots verts about 5 minutes, then immediately transferred them to an ice bath. Meantime, I sauteed the bacon, shallots and some minced garlic, then added the haricots verts just long enough to heat them through. Didn't use the bouillon.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 20, 2012

YUMMMMM

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Reviewer:

peacefroggal

Reviewed: Nov. 25, 2011

If I could give this a ten I would! I made this for Thanksgiving and my husband and kids LOVED IT!! My husband said that noone can make green beans like his mother. That hers have such amazing flavor to them. After he tried it, he was in shock! He said they were better than his moms and he didn't think that was possible! He like it so much, he said I should get the recipe tattooed on my arm so I never loose it. Just so you know, I'm not doing that. LOL That is the ultimate compliment! Thanks for the amazing recipie.

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Reviewer:

Vanessa

Reviewed: Nov. 19, 2011

This is a very good recipe. I followed it exactly as written with exception that I used dried minced onion with a little onion powder, instead of raw onion.

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Reviewer:

mzking

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Waukegan, Illinois, USA

Reviewed: Nov. 1, 2011

These were fantastic! My whole family loved them. As someone raised on heavy, southern cooking, I was glad to find a recipe that reminded me of my grandma's, but with half the time involved. They were incredibly salty due to the bullion, but still very good. Next time, I might settle for using half a cube of bullion instead.

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Reviewer:

EPar91

Home Town: Boone, North Carolina, USA

Reviewed: Aug. 11, 2011

Delicious! I used a 28 oz. can of beans. I doubled the bacon as well but drained off the grease before cooking the onion since it was way too much and the recipe turned out great. Otherwise it would have been too greasy. Will make again my family loved them! Thanks for sharing,

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Reviewer:

Kilyena

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

Reviewed: Aug. 1, 2011

Thanks! This was a great idea and I will definitely make it again. I used 8 oz. frozen beans.

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Reviewer:

KKH3

Reviewed: Jul. 4, 2011

yummy. It is quick and easy. I used jar bacon, it is lighter and has more flavor. i put in a t of butter and a chicken bullion cube into 2 cans of green beans and cooked on the stove til hot. mmmm the flavor was so good and the juice after the beans were gone was so yummy. thanks

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Reviewer:

voyager79

Cooking Level: Intermediate

Living In: Falcon, Colorado, USA

Reviewed: Apr. 22, 2011

I would hate to count the sodium in this recipe. Canned beans, bouillon cube and bacon. Don't try it if you are concerned about your sodium intake. Unfortunately, foods high in salt are tasty.

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