Crunchy Green Beans Recipe

5 3 4
Crunchy Green Beans Recipe
Crunchy Green Beans Recipe photo by Taste of Home
Publisher Photo

Crunchy Green Beans Recipe

Read Reviews
5 3 4
Publisher Photo
Green beans taste terrific all by themselves, but my mom has managed to improve on Mother Nature! She adds mushrooms, celery and crisp slivered almonds to dress up the popular green vegetable. -Becky Brunette, Minneapolis, Minnesota
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 4 cups fresh or frozen green beans, cut into 2-inch pieces
  • 1-1/2 cups diced celery
  • 1-1/3 cups sliced fresh mushrooms
  • 3 tablespoons canola oil
  • 1 tablespoon cornstarch
  • 1 cup cold water
  • 1 tablespoon soy sauce
  • 1 teaspoon beef bouillon granules
  • 1/2 cup slivered almonds

Directions

Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute celery and mushrooms in oil until tender. Combine the cornstarch, cold water and soy sauce until smooth; gradually stir into celery mixture. Stir in bouillon. bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Drain beans and add to the celery mixture. Stir in almonds. Yield: 6 servings.
Originally published as Crunchy Green Beans in Taste of Home December/January 2002, p35

Nutritional Facts

3/4 cup: 151 calories, 12g fat (1g saturated fat), 0 cholesterol, 316mg sodium, 10g carbohydrate (3g sugars, 4g fiber), 4g protein.

  • 4 cups fresh or frozen green beans, cut into 2-inch pieces
  • 1-1/2 cups diced celery
  • 1-1/3 cups sliced fresh mushrooms
  • 3 tablespoons canola oil
  • 1 tablespoon cornstarch
  • 1 cup cold water
  • 1 tablespoon soy sauce
  • 1 teaspoon beef bouillon granules
  • 1/2 cup slivered almonds
  1. Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender.
  2. Meanwhile, in a large skillet, saute celery and mushrooms in oil until tender. Combine the cornstarch, cold water and soy sauce until smooth; gradually stir into celery mixture. Stir in bouillon. bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Drain beans and add to the celery mixture. Stir in almonds. Yield: 6 servings.
Originally published as Crunchy Green Beans in Taste of Home December/January 2002, p35

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Reviews forCrunchy Green Beans

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GoVikes28 User ID: 7368436 257118
Reviewed Nov. 22, 2016

"I love this bean recipe and everyone compliments me on it at holidays. I was searching for a recipe that didn't involve cheese, cream soups, etc.... and this is definitely it!"

MY REVIEW
llheath User ID: 6590379 232349
Reviewed Sep. 5, 2015

"This is a fabulous recipe! I must say however it took much more than 15 minutes to prepare it, using fresh green beans. It would be a delicious side with any Asian cuisine, as is it has that yummy soy sauce and rich beef bouillon flavor. I never thought I would ever find any green bean recipe that topped beans combined with sauteed onions and bacon. This recipe is equally as good and a great hit with a different twIst. Yum!!"

MY REVIEW
mdnd100 User ID: 1406967 34214
Reviewed Apr. 17, 2011

"I have made this recipe several times for large groups and everybody loves them."

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