Author Topic: "Country" green beans  (Read 1338 times)

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Offline nytquill17

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"Country" green beans
« on: 03 July 2013, 12:57:08 AM »
Kathy, you may recognize this recipe!

It does use sugar, but a small amount (adds only 12g carb to the whole recipe), and has a nice effect on the flavor, so for me it's worthwhile. But the sugar can probably be replaced by Splenda or left out entirely. It is high sodium though since it uses canned beans, although I have seen a variant with fresh beans, salted water (but less salt than the canned version) and a longer cooking time.


Ingredients:
250g raw bacon (half a package) OR 1 package (about 10 slices) of the pre-cooked microwave bacon
2x 14oz (398 mL) cut green beans

1 tablespoon sugar
pepper to taste


Directions:
Cut the bacon into small pieces. If using uncooked bacon, fry it off in a largeish saucepan. If using cooked bacon, skip to next step.
Add in both cans of green beans, liquid and all. If using cooked bacon, add at this point.  Add pepper and sugar, mix well.
Bring to a boil. Reduce heat, cover and simmer, ideally 30-45 minutes or more. The longer you simmer, the better the flavor.

Carb breakdown:
Beans: 16g
Sugar: 12g
Total: 28g


OH and I split this between the two of us and eat it all (it's that good!) but in all honesty this makes a large amount of beans, probably more like 3-4 servings for more reasonable people. That makes the carb count per serving 7-10g.
T1 DX 1995
Levemir + Novorapid
 
  ~-~-~-~
"If you can't ride, can you fall?"
"I suppose anyone can fall," said Shasta.
"I mean can you fall and get up again without crying, and mount again and fall again and yet not be afraid of falling?"
"I - I'll try," said Shasta.
  ~C.S. Lewis, The Horse and His Boy
  ~-~-~-~
"There is no answer; seek it lovingly."

Offline Lucy

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Re: "Country" green beans
« Reply #1 on: 03 July 2013, 08:03:52 AM »
i never knew you can even get green beans in a can! or pre-cooked bacon
Type: Lucy. A1C 44 / 6.0% Jan17.
Lantus, Victoza and Apidra. Metformin XR, Bisoprolol (for SVT). Dexcom G4 with xdrip and nightscout.

Offline sedge

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Re: "Country" green beans
« Reply #2 on: 03 July 2013, 04:22:41 PM »
The French have been canning green beans for ever, but now available in Tesco's.  They will be unfamiliar brands to most Brits, such as Daucy or St Eloi, although not unfamiliar to us cos that's what we use in France LOL - but they are good.  As we regularly have these and just heat them by steaming over the spuds, we loosen the lid and drain the liquid out before emptying the can into the steamer.  If there's one tablespoon of liquid that drains out, that is all there is.  So you could quite easily pre-cook fresh beans and just keep a little of the cooking liquid.

I know nothing of pre-cooked bacon either! but there again, never looked for it .......
Jenny

T1 DX 1972, pumping Novorapid 24/05/11

HbA1c - 7/07 8.7, 1/08 7.8, 9/08 8.4, 3/09 7.3, 7/09 7.2, 12/09 7.3, 11/10 8.1, 2/11 8.6, 9/11 6.5 2/12 6.4  5/12 50/6.7  11/12 52/6.9  01/13 46/6.4  06/16 46/6.4  12/16 45/6.4

Offline nytquill17

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Re: "Country" green beans
« Reply #3 on: 03 July 2013, 05:39:25 PM »
Ahh, didn't think you wouldn't have canned green beans over there! Ours come with a bit more than a tablespoon of liquid, lol.  So you might want to reserve a bit more than that!

This is totally doable with fresh or frozen green beans, use enough water to cover. Salt the water a fair bit; the liquid in canned beans is pretty high in salt so you won't get the same taste without it! Leave it to simmer for something more on the order of 1-2 hours, the beans are supposed to be soft, almost mushy. Canned beans are soft to begin with so with fresh or frozen ones you have to give them more cooking time so they soften up.

Some of the water will boil away as it simmers, but don't bother draining the cooking water other than that. If there's still a lot of liquid left at the end, serve them using a slotted spoon so you're not eating soup, but it's meant to be kind of "saucy."
T1 DX 1995
Levemir + Novorapid
 
  ~-~-~-~
"If you can't ride, can you fall?"
"I suppose anyone can fall," said Shasta.
"I mean can you fall and get up again without crying, and mount again and fall again and yet not be afraid of falling?"
"I - I'll try," said Shasta.
  ~C.S. Lewis, The Horse and His Boy
  ~-~-~-~
"There is no answer; seek it lovingly."

Offline sedge

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Re: "Country" green beans
« Reply #4 on: 03 July 2013, 07:54:30 PM »
Oooh, I don't think I'd enjoy beans like that; surely there wouldn't be anything worth having left in em by then?

The sort we get in tins are still fairly firm and even if you heat them in the tin juice rather than steaming, they don't lose much of their 'substance' - in other words, same as we would cook fresh ones?

I mean I freely admit I like well-done sprouts and spring greens  (you know, cooked for a bit longer than necessary but not cooked down into a puree!) whereas I enjoy all other cabbages al dente.

My thought if I was cooking beans and bacon together would be to put absolutely no salt in the beans because there would be more than enough in the bacon?  or is that because we usually have smoked bacon?
Jenny

T1 DX 1972, pumping Novorapid 24/05/11

HbA1c - 7/07 8.7, 1/08 7.8, 9/08 8.4, 3/09 7.3, 7/09 7.2, 12/09 7.3, 11/10 8.1, 2/11 8.6, 9/11 6.5 2/12 6.4  5/12 50/6.7  11/12 52/6.9  01/13 46/6.4  06/16 46/6.4  12/16 45/6.4

Offline nytquill17

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Re: "Country" green beans
« Reply #5 on: 03 July 2013, 08:18:08 PM »
Traditionally this is a Southern-style (US) dish, I don't consider it particularly salty in flavor, but you do need a decent amount of salt to get the traditional "down home" taste that a Southerner would expect out of it! More than you would get off the bacon, that is. But salt it as you like, really, I mean if you don't have much taste for salt then obviously more salt won't make it better!

Same as with texture, traditionally the texture is not puree exactly but not squeaky or with a lot of "tooth" to the beans (they will have been in the pot for at least an hour usually, if not more). The recipe is made to replicate the way grandma would have done if you grew up in the South, or in other words to live up to expectations of people who have had something of the same name before and would be disappointed in firmer beans. If you'd be disappointed instead in softer ones, well, then cook it how you like! :) The bacon's already cooked by the time the beans go in so you can play with the cooking time from there on as much as you want.
T1 DX 1995
Levemir + Novorapid
 
  ~-~-~-~
"If you can't ride, can you fall?"
"I suppose anyone can fall," said Shasta.
"I mean can you fall and get up again without crying, and mount again and fall again and yet not be afraid of falling?"
"I - I'll try," said Shasta.
  ~C.S. Lewis, The Horse and His Boy
  ~-~-~-~
"There is no answer; seek it lovingly."

Offline kat

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Re: "Country" green beans
« Reply #6 on: 04 July 2013, 10:02:56 PM »
Canned cut green beans, my M-in-L used them every Sunday, it was the only veg she ever did! Smedleys if I remember rightly, don't know if they still do them or even if Smedleys still exist!
looking after T2 husband. metformin, gliclazide, lantus thyroxine. Also captopril,

Offline sedge

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Re: "Country" green beans
« Reply #7 on: 04 July 2013, 10:44:09 PM »
The French ones are far far more palatable than the Smedleys, which were WELL overcooked ISTR !
Jenny

T1 DX 1972, pumping Novorapid 24/05/11

HbA1c - 7/07 8.7, 1/08 7.8, 9/08 8.4, 3/09 7.3, 7/09 7.2, 12/09 7.3, 11/10 8.1, 2/11 8.6, 9/11 6.5 2/12 6.4  5/12 50/6.7  11/12 52/6.9  01/13 46/6.4  06/16 46/6.4  12/16 45/6.4

Offline Pattidevans

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Re: "Country" green beans
« Reply #8 on: 05 July 2013, 10:19:22 AM »
I remember being absolutely fascinated by the green beans/peas/carrots/whatever in glass jars in French supermarches.  Unfortunately I never thought the reality lived up to the idea once I'd tried them.
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


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