Everyone whom I have made this creamy green bean side dish for has loved it. My mother-n-law even asked me for the recipe. It’s seriously a huge hit at my house. I try to make this side during the holidays and at least once or twice a month in between.
Take a peek at what my pals from Group Recipes had to say about this amazing recipe:
When growing up we always had a garden, and when the beans came in this was our Sunday favorite handed down from Grandma to Mom to me …. I don’t know why but they always made me use a iron skillet. It does make a difference in taste.
I agree! i love eating these beans on a Sunday afternoon after the church service has concluded. There’s nothing like walking into a house filled with the aroma of food cooking in the oven. Yummo!
Ingredients
1 pound or more of fresh green beans. Kentucky Wonder if your lucky.
1/2 onion minced
1 clove garlic
basil to taste
Morton salt
McCormick pepper
6 slices of bacon minced
water to cover
1/2 stick oleo
2 table spoon Gold Medal flour
1/4 cup water
Carnation Evaporated Milk
Instructions
In a cast iron skillet cook bacon until it renders some fat.
Add onion and stir.
Add garlic and stir.
Add green beans that have been “snapped” into pieces
Add basil, salt, pepper
Cover with water and cook on low until done.
Mix flour with water and add to the bean stock to thicken, add Carnation milk to desired thickness.
Adjust seasonings.
Now this and some cornbread… Heaven.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you want a thinner sauce, add a little bit more milk.
Thank you to Group Recipes for this great recipe.
