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SPRICE UP GREEN




Source of Recipe


ROUNDERS
SPRICE UP GREEN BEANS

drain the liquid, put in pan add Creamy Italian dressing and a bit of sugar, cook until most of the dressing has been cooked up and not much of the liquid remains.

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Drain beans and rinse a couple of times. Keep beans in the can and fill can back up with water.

To a saute pan with small amount of oil, add minced onion and ham and stir around until onion is translucent.

Then add beans and water to the pan, and add equal amounts of sugar and vinegar and cook uncovered until most of the liquid is gone.

If you try this, just fool around with it until you get it like you want it. I've done this with French Cut, Italian Flat, and Blue Lake, and amounts vary depending upon the bean and the quantity you make. I prefer a little more sugar than vinegar.

Leave them plain or sprinkle with toasted sliced almonds or sesame seeds. (Sometimes they would even add in a little jar of pimento.)

My huband, who was raised on "stewed" vegetables, likes them this way: Saute bacon (or salt pork) until crisp. Add water from beans into the pot along with some minced onion. Bring to a boil then add beans and cook for 1.5 to 2.0 hours. Believe it or not, the beans aren't mushy, just softer.

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I usuaully (especially when dieting) just open the can pour beans and liquid in the pan. add chopped onion and a chicken bouillion cube. Bring to a boil and let simmer till liquid is almost gone.
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Most canned veggies are improved by adding a little big of sugar to them. (Splenda is fine, too.)

For green beans, I drain them, add diced tomato, some sliced mushroom, a bit of onion, and pieces of bacon to it. (I usually used frozen beans; but when using canned beans, I rinse them after draining them... remove some of the excess salt.)
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