Reviewed: Nov. 2, 2009

Very tasty. Took some others' advice and cut down on the soy sauce. Turned out wonderful =)

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Reviewed: Nov. 1, 2009

I used low sodium soy sauce but it was still too salty for the kids. I think over steamed rice it would have balanced better

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EmmaGoodCook

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Oct. 12, 2009

Good recipe. It's very salty if you use all of the soy sauce, so I would use a third of what the recipe calls for. Very tasty.

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mawillits

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Reviewed: Oct. 10, 2009

This was not our favorite but was OK. I don't think I will make this again but if I do I will use only 1/4 cup of lite soy and low sodium beef bouillon adding no additional salt but lots of cracked black.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Oct. 8, 2009

Too salty and cook time was too long for skinny green beans. I should of stopped cooking sooner.

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John

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Reviewed: Oct. 8, 2009

After adjusting the amount of soy sauce and making a few changes due to time and personal preference, this recipe is 4 and half stars easily. Like many other cooks suggested, I cut way back on the amount of soy sauce. First off I just threw everything in a crock pot to save time. I also added a couple of beef neck bones and sliced mushrooms to the mix. Instead of beef bullion I added what was left of some all-natural beef stock and topped off with water. The neck bones completed the 'broth' for me. I cut the soy sauce down to 1/4 cup and used a low sodium version. I also added a few dashes of Worcestershire sauce, a few Tbsp. of olive oil (in place of margarine) and lots of fresh cracked black pepper. Cooked everyone on low all day and the beans came out great. I usually cut the sodium back in crock pot veggies b/c I always seem to have difficulty with getting the perfect amount esp. since you have to add liquid. Everyone loved them, and they made the whole house smell great. I imagine you could make these with a beefy onion soup mix as well in place of the bullion. Thanks for the recipe!

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Trish

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 7, 2009

Like Lucy says: 'It's so tasty!' hehe! This was good and I did like the taste. I just used a different sauce other than soy because it is so salty but maybe next time I will try soy. Made it with a chicken pasta dish.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Sep. 12, 2009

Loved the blend of flavors. Low sodium soy sauce is an option if it seems too salty. I nice twist to the traditional bean side dish.

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Michelle

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Reviewed: Sep. 5, 2009

This was good. I don't know if it was amazing though. It was a bit salty and I am not super fond of the taste of boiled onions.

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Ramona

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Reviewed: Mar. 29, 2009

Delicious! Don't change a thing. Goes well with beef tenderloin with roasted shallots, and almond wild rice. Nice recipe. Perfect dinner. Thank you.

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D.C. Only

Cooking Level: Expert

Home Town: Delano, Minnesota, USA

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Reviewed: Feb. 25, 2009

Cooking time was too long for my tates - would've taken them off earlier were I not distracted by other pending disasters. I omitted the boullion simply because I didn't have any on hand and thought they were a little salty, but not too bad. I mean, the sauce is basically soy sauce and butter, both of which can be quite salty...

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OPENDESTINY

Cooking Level: Intermediate

Home Town: Three Hills, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 24, 2009

Very nice change from plain old green beans. My picky boys ate seconds! The only change I made was to back off on the soy a little. It just seemed like a bit too much.

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Dec. 6, 2008

I've never had better green beans. I went with Worcestershire sauce instead of the soy sauce (way too salty!) and it was Fab-U-luss.

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Sarah01EA

Living In: Austin, Texas, USA

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Reviewed: Nov. 24, 2008

I modified this a bit just to suit my tastes, and to use the frozen French-style green beans I had on hand. I cooked the beans till nearly done, and while they were cooking, sauteed the onion in butter, rather than margarine, with some fresh minced garlic. I added a little chicken broth instead of the water and bouillon, which I assumed meant bouillon crystals. The amount of soy sauce, as directed, seemed excessive, so I just gave it a couple of shots. To this mixture I added the nearly cooked green beans, tossing to coat. Very good!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 5, 2008

If you want a healthy side dish this recipe is not for you. But if you have a family that will only eat beans or corn & you're looking for ways to dress them up because you just can't take beans and corn any more, then this recipe is for you! Seriously, it's very good. I use one beef bouillon cube dissolved in about 1/2 cup of water.

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Heather

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Reviewed: Oct. 6, 2008

Made this tonight and my boyfriend raved about it! I followed the suggestions of other reviewers and halved the reduced sodium soy sauce. Still tasted salty to me - but if you really think about it, salt is the first ingredient listed on the boullion, so common sense would say you practically toss in 2 Tbsp of salt right there.

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jeanette

Cooking Level: Intermediate

Living In: Ellenton, Florida, USA

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Reviewed: Sep. 22, 2008

I really did like this recipe a lot, my only complaint is that it is a tad too salty. I even used reduced sodium soy sauce, and half the amount of bullion, next time I will use a little less. I used shallots instead of onions, and frozen steam in the bag green beans and it was still very good.

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Golan's Girl

Cooking Level: Intermediate

Home Town: Manhattan, New York, USA

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Reviewed: Aug. 22, 2008

I'm not a green bean person, but I have to say this was pretty good and my family raved about it. I cut the soy sauce to 1/4 cup and increased the onion and garlic just a bit. Very flavorful. Will be making this again and again.

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anmlnrs

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

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Reviewed: Jul. 17, 2008

Too delicious! Everyone loved these. Even my 6 and 3 yr old. I did only use half the soy sauce and boiled the beans a little longer. UPDATE: Just as good with 1 cube chicken bouillion.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Jul. 5, 2008

WAY too salty! I even cut back on the soy sauce and it was still all we could taste. I am going to try these again, using only a tablespoon or two of low sodium soy sauce next time. I like the idea of the garlic, onions and beef boullion with the beans.

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CHEFSTEPH3

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Tasty Green Beans

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