Seasoned green beans? Looking for an old fashioned recipe for green beans with lots of seasoning.?

I come from along line of county cooks it doesnt take alot to make great green beans you can use frozen or fresh (dont buy them in a can) add a couple of teaspoons of bacon grease, about a tablespoon of dehydrated onions (I think they taste better than fresh in the beans) salt and pepper to taste and cook the heck out of them. To make good old fashioned green beans they cant be blanched or crunchy it will take a good 2 hours of simmering to make them good. Oh forgot the water just add enough to cover them that should last throughout the cooking but check every 30 minutes and add if necessary

4 cans green beans Drained

1/2 stick butter

1/2 Tablespoon black pepper

1/2 teaspoon granulated garlic

1 small onion minced

place all in sauce pan and cook on low for 1/2 hour to 45 minutes

Seriously,,, this is the only way to cook them... this was passed down from my grandma to my dad and now I make it... yep...it sucks all the nutrients out....but who cares LOL........It's the holidays after all... we want FLAVOR!!!

OLD - FASHIONED GREEN BEANS

4 to 6 slices bacon

1 lg. onion, chopped

1 1/2 to 2 lbs. green beans, snapped

1/2 c. water

Salt and pepper to taste

6 to 8 new potatoes (optional)

1 cube chicken bouillon (optional)

1/4 tsp. sugar (optional)

In a heavy pot, fry the bacon until crisp over medium heat; remove the bacon and drain. Add the onion to the bacon grease and saute until limp. Add the green beans, water, salt, pepper, and any of the optional ingredients. Simmer the mixture, covered, for 45 minutes, or until tender. Transfer the green bean mixture to a serving dish and crumble the bacon over the top of the beans.

I drain everything that comes in a can. Add back enough water to cover, salt, pepper, and onion. Instead of just bacon grease I'd crumble a piece of crispy bacon per can into the pot. Your beans are already cooked so you really don't need to grease, just the bacon flavor.

I guess you aren't looking for the recipe with the can of mushroom soup and the french fried onion rings on the top (with canned green beans of course.) It does call for pepper.... :)

Seriously, some of these other ones look really good.

Roasted Green Beans With Peppers & Onion

1 lb. whole frozen or fresh green beans, ends trimmed

1 red pepper, cut into thin strips

1 yellow pepper, cut into thin strips

1 large onion, cut into thin strips

1/2 cup KRAFT Balsamic Vinaigrette Dressing

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.

BAKE 30 min. or until vegetables are tender, stirring after 15 min.

SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.

~~~~~~FRESH GREEN BEANS IN GARLIC SAUCE

1 1/2 lbs. green beans

4 oz. fresh Shitake mushrooms (optional)

1/2 cup grated Parmesan cheese (optional)

1/4 cup extra virgin olive oil

1 tablespoon butter

1/4 cup fresh Italian parsley, chopped

pinch of fresh basil and oregano, minced

pinch of red pepper flakes

1/2 cup plain bread crumbs (optional)

8 cloves garlic, peeled

In a saucepan, bring 5 cups water to a boil with 1 tablespoon salt. Add fresh green beans (strings and ends removed). Boil beans for 4-5 minutes, until tender but not overcooked. When tender, shock beans in a bowl of ice water to prevent overcooking and retain bright green color. Remove after 30 seconds and let drain in colander.

In a large heavy bottom skillet, heat olive oil with cloves of garlic and mushrooms. Sauté until garlic becomes tan, but not brown. Mash garlic into oil with the tines of a fork. Add cooled beans, parsley, butter and remaining ingredients. Toss with cheese and bread crumbs (optional) and serve when butter has melted.

Cook's Note: Garlic cloves may be removed before serving, or left in for added flavor, as desired. Garlic can be pureed or pressed through a sieve, but this will eliminate the "roasted" garlic flavor which characterizes this dish. May be served either warm or cold (if served cold, omit butter).

Variations: A strip of lean bacon or Pancetta may be sautéed in olive oil before adding garlic, then crumbled in. For a piquant flavor, the beans may be served cold, as a salad, and dressed with a few drops of freshly squeezed lemon or balsamic vinegar.

well i eat a load of runner beans sometimes instead of cabbage if i cant get runner beans i get brussel sprouts

Kiss This has got it. I like to use chicken broth in mine instead of water.