Monday, March 11, 2013

Fried Green Beans

Food and mealtimes when everyone gathers around the table is an important part of Amish family life. Having silent prayer before and after every meal keeps the family together for the duration since no one would have dreamt of leaving before the last prayer. For us, most meals were enjoyed leisurely with lots of chatter and laughter mixed in.

Starting today I will be sharing a recipe every week that I used to enjoy while I was growing up. Green beans were our favorite vegetable to eat during the winter months and we always prepared them like this:



Fried Green Beans

4 Tbsp butter
15 saltine crackers
1 can green beans (drained)


Melt butter in a skillet and lightly crumble crackers into it. Stir until evenly coated with butter and nicely golden colored. Add green beans and flip and stir until heated through. Serve and enjoy!



5 comments:

  1. This looks really good and similar to a corn recipe I grew up eating. My mother learned to make it during the Great Depression when food was scarce.
    Blessings,
    Betsy

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  2. Sounds very good. I bet this would work with broken up croutons too.

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  3. We ate dinner at my German grandma's house every Sunday and we never ate potatoes, but instead had fried spaghetti with fried saltines crumbled on top. You boiled the pasta,drained it, and cooked a thin layer at a time in butter in an iron skillet. You turned it when you could tell the bottom was browning and it was kind of like hash browns. Fried crackers ( in butter) are awesome tasting. I dumped ketchup on it all!! I still do only now I use Gluten free spaghetti and don't have crackers. Not as good, but close enough.

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  4. Sounds yummy. I'll try it this week. I do my beans a lil differently--I nip off the ends of fresh beans & steam or half-cook in salted water, then saute for a few min in some olive oil with chopped garlic & salt/pepper.

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  5. Sounds good. Never heard of frying green beans or putting crackers in them. I use ham fat, bacon, ham scraps for seasoning. Once grease cooked out of them dump the snaps (what we call green/stringbeans) and cook forever it seems. They are no longer pretty green. Old country southern method. Sometimes chunks of potatoes or new potatoes whole cooked with them. Sometimes toward end of cooking a little thickening (flour water mixed to a paste) put in to whiten the liquid a very little not much.
    However, I have had them cooked with just water and then drained, put in a bowl and pats of butter put on them.

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Thank you so much for taking time to comment. I love hearing your thoughts.