Green Beans
“Butter is always a good idea when it comes to cooking green beans, but why not give something different a try. Chicken or beef bouillon adds a nice, new flavor to a classic side dish.” – Bobbie Jo
Ingredients | Directions |
| 4 cups SWP Green Beans 2 chicken bouillon cubes 1 t salt ½ t pepper | 1. In a small pot put SWP green beans and fill just to the top of beans with water. 2. Bring to a boil and allow to boil until beans are tender and some of the water has evaporated. 3. Reduce to low heat. Add bouillon cubes, salt, and pepper. Stir and cover to simmer. Beans are ready to eat within 5-10 minutes. **If you are serving these right away, I recommend using two cubes to maximize your flavor. However, if you will be serving them hours later, they will soak in a lot of flavor while keeping warm. So, you might want to only use one cube. I personally like the chicken ones with green beans, but lots of people prefer the beef-based bouillon. They are your beans…you pick! |