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Frozen green to cook them?

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I usually buy canned green beans and love them.  I  bought frozen one time and about gagged when I ate them.  I don't know if I just didn't cook them long enough or what.  I bought some more and am gonna give it another try.  Any favorite methods of cooking them?
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I put mine in with a can of tomato sauce and some oregano, garlic, onion, and sometimes a basil leaf.  I let it simmer for a while.  That's how my mom would get us to eat our green beans.  I don't always do that but that's a thought.  I don't know what the cals would be though.
I'm the opposite.  I like frozen much better than canned.  I usually use chicken bullion (sp?) in mine.  It's high in sodium so be careful, but I use it a lot in place of butter.  I just steam it on the stove or microwave.  The key is just to season them well.
Your profile doesn't say where you live, so hopefully this will help - but - if you live in the USA, look for Birdseye "SteamFresh" frozen veggies.  They come in special packets that allow you to steam them in the microwave right in the bag - just throw the bag in and nuke 'em for the specified time.  I've found that if you like your veggies crisp, cook them for the minimum time, and if you like them soft, cook them for the max (or maybe 30 seconds longer.)  They come out perfect.

Canned green beans definitely taste different than fresh or frozen, and that's mainly because they're cooked and then canned in water with so much salt added.  Experiment with different seasonings for your frozen beans; I like to put just a dab of butter on them and then add one or a combination of the following: pepper, seasoned pepper, garlic powder, onion powder, Mrs. Dash.
Brownie is right about the seasoning.  It takes a lot!  I recently bought frozen whole green beans called "Select."  Hrrrrmph.  It was a big bag.  I got 2 batches out of it, and both were crap.  LOL.  I roasted them both, the first batch too long because I did it with a few cubed potatoes.  Naturally, the beans got way overdone in the process of cooking the potatoes.  The second time, I only roasted the GB by themselves, and they were still rubbery, stringy, and chewy.  Blech.  I've roasted cut green beans before and never had that problem.  My favorite way to cook cut green beans that makes a pretty cool side dish and pretty healthy, too, is below.  I don't measure anything, sorry, but most of these ingredients are per individual taste anyway.  The amounts can easily be adjusted up or down, depending on needs or tastes.  The trick is just to use a fairly equal amount of each.

1 pound frozen cut green beans

3 or 4 medium red-skinned potatoes or other smooth-skinned potato of choice, skin left on, cubed small (not microscopic, about a 1/2- to 3/4-inch cube).

1/2 green bell pepper, cut into strips/wedges, about the same total size as the cut green beans

1/2 red bell pepper, ditto above pepper 

1/2 yellow or orange (or both) bell pepper, ditto above

1 medium onion (we use red), cut into pretty much uniform size half-moon slices as all other veggies, remember these shrink up to NOTHING when cooked.  The onion is the most important part.  Please do not omit :-)

Toss all together in a good-sized roasting pan with lots of salt and pepper, a shot of hot sauce if that's your thing, Italian seasoning blend to taste (I use about 2 tsp for this size recipe), toss it all with balsamic vinaigrette made with EVOO, enough to toss and coat.  Roast uncovered (duh, LOL) at preheated 425, tossing every 15 to 20 minutes, for about an hour or until potatoes are fork tender.  Add a splash more vinaigrette toward the end of cooking if your liquid looks like it's drying up/out. 

On the vinaigrette, you can make your own or buy the bottled, reduced fat/cal "light" version.  I've done both.  The homemade is better, but the bottled works in a pinch.  Nobody will know but you.  ;-)

Sounds weird, I know, but I always get raves and requested to bring this dish to gatherings.  :-)
Thanks for the tips!  I cooked them longer than I usually do and that made them better.  I also added season salt, pepper and a little beef bullion as most of you said lots of seasoning.  They were much better this time.  I liked them better than canned because I know what I put in them.  Thanks!
If you don't have objections to MSG (monosodium glutamate), it adds good flavor to veggies with less sodium than the same amount of salt.
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