green bean seasonings

I meant pomegranite juice, though the other may work!

One of my favorites is adding crispy thick cut pepper bacon pieces, onion, cider vinegar, little sugar (Tbl) to fresh cooked beans (sauteeing the ingredients, then adding the beans). Will do this with my Thanksgiving meal this year.

Smoked almonds, toast croutons, and dried tomatos are excellent additions for green beans. Garnish with a chile pepper. . .

[Ruthy]

Canned beans??!! Yuk. I thought they had gone out with the dinosaurs. With the real thing salt water blanching followed by shocking is the only way to go.The blanching should be done in a very large pot so that the water does not stop boiling when you add the beans. After that they can be sautéed with mushrooms, shallots, or what about preserved lemon?

[lynne]

Garlic, sesame oil, and soy.

[Mezzaluna]

Ooh, yeah, Lynne, and maybe a shred or two of ginger.

[kpollard_2000]

When I'm serving 300-400 people I have to serve the canned. I guess this post belonged more in the catering post. That's why I'm having a problem. Canned beans are nasty. I worry about using fresh if I can't always get the good clean quality.

kpollard, I respectfully disagree with your statement "I have to use canned." Ruthy's suggestions would work for your initial prep, followed by any of the above flavor suggestions. Just keep refilling your steam table

[Chef David Simpson]

Why don't you use another vegatable other than greenbeans. I would never use greenbeans for a 400-500 dinner. That's alot of work for that many people. But if I had too, I would use fresh, never canned.

[lynne]

If another veg is not an option for whatever reason; how 'bout frozen? Sysco's high end string beans are decent; can be lightly steamed and prepared in any of the above methods.

Good Luck!

[lynne]

I think frozen is a much better option than canned...

[kpollard_2000]

Mofo, thanks for respectfully disagreeing. I think next time I'll try the frozen. Thanks everyone..You've been a big help..kim

Hey! Why are so many chefs getting steamed over beans?

[cape chef]

thanks palmier

[PJ]

Originally posted by kpollard_2000:
What do you add to your green beans for seasoning? I use canned. My problem is I only like them when they're slow cooked for hours with ham seasonings. But for large buffets, I don't have time. any suggestions on flavorings?

This is an old country cook trick, but to make canned green beans taste like (almost fresh) I drain them first, and reserve the juice. I then saute them in bacon grease, turning them often. I keep a lid on them while cooking. Meanwhile I add a whole onion, or more if fixing a large quanity. Salt and pepper, and I add ham pieces to the mix. You add back a little of the liquid til it is to your liking. It really does taste fresh. This method is not low-calorie I'm afraid. But, tasty. PJ