Recipe by Lauren H
"A nice way to spice up green beans. Good, but not for the kids! Be careful of adding extra salt due to the sodium content of some of the ingredients."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) package
frozen green beans
6 thick slices
green bell pepper, chopped
ground black pepper
salt to taste
These were pretty good. Made to the recipe with the exception of the creole seasoning. I was ready to put it in when I found I didn't have any! So added some paprika, basil, oregano, thyme, garlic powder and some red pepper flakes. I used my frozen green beans which were a little watery as opposed to store green beans so I ended up cooking them a little longer. I think the butter is unneeded in this dish with all the bacon in it. Unless you use just a couple of Tbsp and saute the onions, peppers, and garlic first, then add the beans and bacon. The bacon also could be cut in half. Had a good flavor, wasn't too spicy for us. I will probably make again. Thanks for the recipe.
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.
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
I started with fresh green beans, so I blanched them while the bacon cooked to not quite crisp(I only used 3 strips.) I sautees the onions, garlic and pepper until the onions were translucent then added the beans and bacon back in. Since I make my own Creole seasoning mix, I added 2 tsp and omitted the cayenne,salt and pepper. The butter was unnecessary doing it this way and the dish was flavorful, the vegetables tender crisp. This is a nice change from our usual green beans.
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.
These are very delicious. I omitted the cayenne and left the salt and pepper for the table. We'll enjoy these again.
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.
Spicy and fattening, but good! I did not add the extra pepper or cayenne pepper, I only used the creole seasoning (I made "Creole Seasoning Blend" from this site). It was plenty spicy. I also did not add any salt. The butter, bacon, onion and garlic mixture smelled heavenly while cooking! I think you could get by with decreasing the butter by half to reduce the fat in this dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Creole Green Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 175
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Slow-cooked green beans with bacon—it's Southern-style comfort food at its best.
Thick or thin, whole or French cut, raw or cooked, green beans are the best side.
See how to make a quick-and-easy green bean side.