Garlic Parmesan Green Beans with Bacon - The Recipe Critic (2024)

FAQs

Are canned or fresh green beans better for casserole? ›

"Canned green beans are very soft and delicate," Malarkey says. "They tend to mush up while mixing, and I like a little crunch to my green bean casserole." The other two pros we spoke with agreed. When presented with the choice of fresh or frozen green beans for green bean casserole, frozen came out on top.

Put a pan of salted water on to boil. Meanwhile, trim the the beans. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.

Looking at the nutrition information between canned and fresh green beans revealed that the nutritional content is pretty similar between the two. However, one of the primary differences is sodium content, with canned green beans having more than fresh vegetables.

One of the primary reasons for draining and rinsing canned beans, or any canned food, is to remove some of the excess salt.

Place soaked beans in a large pot; cover with fresh water and bring to a boil. Reduce heat, cover, and simmer gently until beans are tender but firm. Most beans will cook in 45 minutes to 2 hours depending on the variety. Periodically, try a taste test or mash a bean against the side of the pot with a fork or spoon.

Add the green beans to the boiling water and cook until bright green and crisp-tender, 2 to 3 minutes. Drain and transfer immediately to the ice water to stop the cooking. Let sit until cooled, 1 to 2 minutes.

Place the beans in a large pot and cover with 2 inches of water. Bring to a gentle boil. Reduce the heat and simmer, uncovered, for 30 minutes.

Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup. One common cause of a watery casserole is not adding enough thickener, such as flour or cornstarch, to your sauce.

Are fresh beans better than canned? ›

According to a detailed analysis, ounce for ounce, volume for volume, home-cooked beans are significantly more nutritious than their undrained, canned versions. However, once you drain canned beans, they look virtually identical to their home cooked cousins – except for the sodium.

If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside. May also substitute 2 cans of cut green beans, reserving the liquid. If using canned beans, add the beans with their liquid, to the cooked bacon and onion. Add the potatoes and enough chicken broth to cover.

Green bean casserole was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and could easily be made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.