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Creole Green Beans Recipe

Creole Green Beans Recipe

Even though our children are grown, my husband and I remain busy. So we rely on speedy recipes that call for everyday ingredients. This peppery treatment really wakes up green beans. It makes enough that we have leftovers, which is helpful since our schedules sometimes keep us from eating together. —Sue Kuhn, Dublin, Ohio
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

  • 1 package (16 ounces) frozen cut green beans
  • 5 bacon strips, diced
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard
  • 1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

  • 1. Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon.
  • 2. Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture. Yield: 6 servings.

Nutritional Facts

1 cup: 110 calories, 3g fat (1g saturated fat), 4mg cholesterol, 682mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 4g protein

Reviews for Creole Green Beans

Sort By :
MY REVIEW
kjcashwell
Reviewed Jul. 25, 2016

"Loved the taste of this recipe! I made two modifications 1) left out the tomatoes 2) did not drain the beans since the undrained tomatoes were omitted. Will definitely make again."

MY REVIEW
sheri62760
Reviewed Aug. 26, 2010

"My husband asks for this quite often. It's especially good with fresh green beans out of the garden."

MY REVIEW
HBcook
Reviewed Apr. 27, 2009

"IF I make this again, I will omit the can of tomatoes. It made the result mushy and didn't look at all like the photo."

MY REVIEW
scarymari
Reviewed Nov. 27, 2008

"Yum!"

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