"Julie Bove" > wrote in
:

> I have been trying for years to make green beans with bacon and never
> really liked the end result. But now? I've got it! I started with
> perhaps a dozen slices of cooked bacon, cut into small pieces, then
> added two shallots, also cut in small pieces. Cooked until the
> shallot was just tender and starting to brown. Added a large can of
> green beans that I got at Big Lots for 80 cents. Wish I had bought
> more as they are really good beans and we eat a lot of beans in this
> house!
>
> So it seems for me to like them, I need the canned ones. Perhaps
> because this is the way my grandma made them. I kept trying with
> fresh beans and the end result while edible wasn't quite what I
> wanted.
>
No, you don't need the canned ones, you just need the green beans to be
cooked sufficiently long that that are the texture of the canned ones.

I even like GBwB made with canned GBs, but they don't taste as good as
fresh--or even frozen--GBs cooked for an hour or more. I don't use onion
or shallot, but many do. If I had, I think I'd have pulverized the shallot
w/ my garlic press.
>
> So I have a big mess of these and a little bit of mashed potatoes on
> the side. I have perfected those as well. Found a bottle of butter
> flavored extract in the cupboard and added a few drops. Gave them the
> rich flavor that I wanted, since I can't use real butter or even milk.
> Yum!
>
Julie, you are diabetic, and eating mashed potatoes is just dumb. Also,
it's hard to believe that you are so dairy intolerant that you can't have
butter, or at least clarified butter.

Those extracts are not a bad thing. They're mostly just free short chain
fatty acids, mostly butyric, but calling canned GBs and butter flavoring
"Perfect," is just wrong.
>



--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009