Smothered Green Beans II Recipe - Allrecipes.com
Smothered Green Beans II Recipe
  • READY IN ABOUT hrs

Smothered Green Beans II

Recipe by  

"A delicious way to serve green beans. Excellent served over rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 20 mins

Directions

  1. Heat a large skillet over medium heat. Add bacon, and cook until browned, but not yet crispy. Push bacon to the sides of the skillet and add the onions and garlic to the bacon grease. Cook and stir until onions are barely translucent. Stir in the green beans, and cook for 15 minutes, stirring occasionally.
  2. Pour in the water, and mix in the brown sugar, Worcestershire sauce, salt and pepper. Simmer over low heat uncovered until water has evaporated and green beans are tender, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2006

Bacon has always been a staple in my green beans, but from now on I'll add Worcestershire and brown sugar. I highly recommend this recipe. I tripled the amount of green beans since it was for a picnic. However, I only doubled the bacon, and used only one onion for the whole dish (I thought this was plenty of both, as I didn't want to overpower the beans). Increasing the water for more beans probably was not necessary, as the time it takes to boil off 2 cups of water is about the right amount of time for the beans to get tender. Stirring often will ensure all the beans get their fair share of time in the water. I used a little over 3 cups but wish I hadn't, because there was too much liquid left over and I ended up pouring some of that wonderful sauce down the drain. I was concerned about the amount of Worcestershire in the recipe, but the brown sugar really toned it down and gave the dish a very good flavor. Just a hint of sweetness was a nice compliment to the saltiness of the bacon and the bite in the Worcestershire. The recipe was a hit - everyone wanted to know what that unique flavor was.

 
Most Helpful Critical Review
Mar 16, 2010

I had high hopes for this recipe, but I was very disappointed. The tastes just did not seem to mix as well as they could have.

 
Jul 30, 2006

I made a few changes which made my family rave! Many mentioned that they thought it was bland and too soft, and I think that is because some of us like green beans more crisp tender. If you use only 1 cup water, only 3T. brown sugar, and 1/4 c. worcestershire sauce, it only takes 20- 30 minutes on medium heat (and partially covered) for the sauce to cook down. It was great!

 
Apr 03, 2006

First, let me say that the flavor of this dish is MAGNIFICENT. But, I had a few problems. I followed the recipe exactly, and my liquid never evaporated. Next time, I will only add one cup of water. Also, I'm not crazy about soggy bacon. I will also remove the bacon after it crisps and put it back in at the end. The flavor should still be there if you saute the onion and garlic in the bacon grease. Maybe then I can give the recipe 5 stars because the flavor is definitely there.

 
Aug 27, 2009

I have made this dish so many times I could now do it with my eyes closed. My family and freinds love it. In an attempt to save money I use canned green beans (drained) and just let everything simmer until most of the liquid is evaporated. It is just as good as using fresh green beans and a heck of a lot easier.

 
Jul 21, 2010

Loved it Loved it!!! I cut the recipe in half (didn't have that many fresh green beans). Fried the bacon crispy, then removed it; then I finished following the recipe . I added the bacon about 2 minutes before serving just to have it "smothered" also. This is an excellent alternative to just plain green beans. Will definitely make again. Thanks for sharing :)

 
Dec 19, 2007

This was a really good change from your average green bean dishes. The first time I made it using the brown sugar and it was perfect. Then I realized that by omitting the sugar and cutting down on the Worcestershire sauce, this could be a very tasty low-carb dish. So that's how I make it now for my self. If I were to make it for anyone else or bring it to a potluck I would definitely bring the sugar back!

 
Jun 11, 2011

The worcestershire sauce is really good... but I like to subtitute marsala wine for the worcestershire sauce and make everythign else the same way, and adding some sliced mushrooms.

 

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Nutrition

  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 875 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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