Sunday, October 17, 2010

All Kinds of Ugly Green Beans

I know these are anything but attractive, but you will just have to trust me when I say they are delicious. Erik and Tanner don't even miss french fries anymore when we make hamburgers and Erik even bought more green beans last week and requested that I make more.

These make a great low carb snack or a great accompaniment to any meal you might normally have fries with.

There are a couple of ways you can bake these...longer time at a lower temp (which I've heard yields better results if you are wanting them a bit crispy) or at a higher temp for a shorter amount of time. I've only done the latter so far and the result is a kind of chewy texture. I'm going to give the other method a try to see how they taste crispy. I'll include instructions for both methods.


-1 lb green beans (many swear by frozen, but so far, I've used fresh) Canned green beans have too much moisture so don't try them.
-1 to 2 tblsp EVOO
-sea salt
-Tony Cachere's Original Creole Seasoning (this is optional, but it gives them a slight kick that I love!)


1. If you are using fresh green beans, snap off the ends and throw in a ziplock baggie. When you are done preparing the beans, pour 1-2 tblsp into the baggie and close and then mix up the beans until they are completely coated with the oil. If you are using frozen, just snip off the top of the bag and pour 1-2 tblsp of EVOO into the bag and mix until coated.

2. Pour onto a shallow metal cookie sheet or baking pan and sprinkle with kosher salt and cachere's seasoning. The Cachere's seasoning has salt in it so be mindful of this.

3. CRISPY BAKING INSTRUCTIONS: If you want to try the crispy method, bake at 275ยบ for about 1 1/2 to 2 hours until the beans are turning dark and crispy but not burnt. After about half an hour, flip using a spatula and sprinkle with cachere's seasoning and a bit more salt. You can continue to flip every 30 minutes, but I wouldn't season them more than twice. You may need to keep a close eye on them towards the end as they can go from crisp and tasty to charcoal quickly.

FASTER BAKING INSTRUCTIONS: I put the oven at 400. After about 30 minutes I use a spatula to flip them and then sprinkle the other side with Cachere's and a bit of sea salt. Bake for another 20 and flip again until they start to brown. I had a few come out crispy using this method so if you cook them long enough, they might crisp up for you however, I've been told the slower method is great for crisping up the outside and leaving the inside kind of soft and sweet (almost like a fried onion).

4. Store leftovers in the refrigerator in a baggie and microwave for a minute or so to crisp back up.

Number of Servings: 6

Get complete nutritional information for this here

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