Green beans with Attitude
- 2 cans allen's cut italian green beans drained
- 1 small white onion chopped
- 1 can mild rotel tomatoes
- 1 jar chopped mushrooms (may use fresh )
- 1 clove garlic (can substitute minced or power)
- links or little smokies cut up
- 3 tablespoons extra virgin olive oil (can use less or more)
- 1 can sliced water chestnuts drained and cut up
- 1 can diced tomatoes (optional) i use del monte diced tomato basil, oregano and garli
- Carbohydrate 11.3355318594915 g
- Cholesterol 0 mg
- Fat 5.18656329958205 g
- Fiber 1.70612343824423 g
- Protein 1.03666914865955 g
- Saturated Fat 0.723285318686355 g
- Serving Size 1 1 Serving (87g)
- Sodium 7.5658658473225 mg
- Sugar 9.62940842124723 g
- Trans Fat 0.175071356878795 g
- Calories 92 calories
Step-by-step
- Add various seasonings such as - Tonys - Greek - Italian Seasoning
- Salt and pepper to taste
- Also zuccini and squash are good mixed in.
- Add your own choices
- Add okra and chopped chicken for a gumbo
- Mix all ingredients together and let simmer, the longer the better the flavor. ( An hour or so really sets the taste in)
Canned green beans provide zero structural resistance, meaning raw onions and mushrooms added directly to the pot require precise heat management to avoid textural disaster. Simmering this mixture for sixty minutes breaks down the aromatics completely while concentrating the tomato acidity through reduction. Achieving the right consistency relies entirely on visual observation rather than arbitrary timers.
- Monitor the liquid level closely during the hour-long simmer, ensuring the heat stays low enough to prevent scorching the bottom of the pot.
- Test the chopped white onions for doneness by pressing one against the side of the pan with a wooden spoon; it should yield instantly with no crunch remaining.
- Stir the mixture every ten minutes to distribute the olive oil evenly as the water content from the canned vegetables evaporates.
Acid from the canned tomatoes prevents the cell walls of the mushrooms from softening too quickly, creating a distinct contrast against the thoroughly cooked beans. Maintaining a gentle bubble rather than a rolling boil guarantees the aromatics meld without burning the natural sugars present in the canned vegetables.
