Reviewed: Jun. 12, 2008

I normally don't eat green beans but i need something quick to make last night because i had an extra person coming over, I found this recipe and had the items not exactly the one's i need so i had to improvise. I used butter instead of oil, and I used can green beans. I also added a little ground mustard and I have to say I loved them. They didnt even taste like green beans, and i'm not a fan of green beans but i will definatly cook these again.

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liz

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Fort Hood, Texas, USA
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Reviewed: Apr. 24, 2008

I cut the oil a bit and added some bacon grease. I love the flavor the bacon grease adds to the beans!

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aly

	Cooking Level: Intermediate Living In: Lexington, North Carolina, USA
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Reviewed: Apr. 23, 2008

This recipe made me want more green beans, instead of HAVING to eat them! I used only a splash (1 T.) of olive oil, it was plenty. I will make these often.

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bellydancer

	Cooking Level: Intermediate Living In: Traverse City, Michigan, USA
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Reviewed: Jan. 30, 2008

Kayle'e and I love it, Terry hates it.

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Brandi P. Peyton


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Reviewed: Apr. 9, 2007

I have made these several times already. Very easy and very tasty. My boyfriend isn't wild over them but he says they're okay. I love them though!

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Shelley B.

	Cooking Level: Intermediate Home Town: Gainesville, Georgia, USA Living In: Dawsonville, Georgia, USA
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Reviewed: Feb. 17, 2007

We loved this recipe. it ended up to be slmost the same as the green beans we get at chinese places around our home. I do recommend using less olive oil on the recipe as mine ended up slightly oily.

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Wendy

	Cooking Level: Intermediate Home Town: Cedar, Minnesota, USA Living In: Motley, Minnesota, USA
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Reviewed: Jan. 22, 2007

My picky father even loves this dish and he's just a meat and potato type of guy, we used fresh ingredient, instead of powdered but still great tasting!

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Jessica


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Reviewed: Sep. 5, 2006

I was a little scared to try this but I am glad I did! This was very tasty. I will warn you, your pan will be very dirty! But here is a great tip... Put some dish soap in the pan and a few inches of hot water. Boil on the stove top and the burnt on spices with just lift off. You may need to scrape the pan a few times as well.

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docswife

	Cooking Level: Expert Living In: Morganfield, Kentucky, USA
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Reviewed: Sep. 3, 2006

This recipe didn't turn out for me. I am not sure what I did wrong, but I will stick to my regular standby recipe from here on out. Thanks anyway.

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Breeze

	Cooking Level: Expert
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Reviewed: Aug. 27, 2006

Really liked these, such a nice spin on a "boring" veggie. Thanks for sharing!

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LIBBYLANE


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Reviewed: Jul. 13, 2006

I made it exactly as instructed and it was outstanding! I was skeptical when I first read it, but this is now going to be my standard method for cooking green beans!

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PECOLA

	Cooking Level: Expert Home Town: Lake Mary, Florida, USA
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Reviewed: May 8, 2006

I (actually my mother) made this for me for a family gathering and got lots of compliments. I used frozen green beens and minced garlic.

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kat


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Reviewed: Apr. 26, 2006

I added lemon pepper by accident, and it was pretty good. I would think you can pretty much add any favorite seasoning to suit your family. I liked the slightly "burned" or grilled flavor too. I added about a tablespoon of white wine right before I turned the heat off to help get all the bits off the bottom of the pan; that helped with clean-up too! I also soaked the pan over night and had no problem getting it clean.

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DDTLSR4X


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Reviewed: Oct. 17, 2005

I make these beans a lot! My husband doesn't eat green beans any other way. I add fresh garlic to the beans instead of powder. I also add a splash of Balsamic Vinegar on occassion. We really love these!

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Holly


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Reviewed: Jun. 19, 2005

these are okay. i don't think many kids will like them.

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CALBAN


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Reviewed: Jun. 7, 2005

I changed up this recipe and combined some of the ideas from the other reviews. I sauted onions and garlic in a little olive oil, then added the fresh greenbeans. When the green bean were just about done, I added a can of sliced carrots. It came out really good, everyone liked it. From reading the directions from the original recipeI could understand why pans were getting ruined.

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STEPHIE95

	Cooking Level: Expert Home Town: Everett, Massachusetts, USA
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Reviewed: Apr. 15, 2005

I didn't care for the charred look and taste; by the time I got the beans done enough to eat the spices were black and tasted like charcoal. Maybe the trick is in the timing, you don't really have times to do each phase just kind of a guestimate. Plus my pan is pretty bad and I don't think it will come clean.

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Cookiesprite


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Reviewed: Dec. 18, 2004

Awesome addition to a summer meal. Works great with fresh asparagus as well.

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