There are a lot of reasons with I love this Creole Green Beans recipe. For starters, it’s extremely easy to put together; it pairs well with so many main dishes; and if you’re not really a fan of green beans, all of the other ingredients mask their flavor. These beans are sauteed in butter, bacon, onions, bell peppers, and garlic; then seasoned with a Creole Seasoning blend, extra red cayenne pepper, and black pepper.
The secret to this recipe, and where it gets its ease in preparation, is the use of canned beans. You’ll find that this meal comes out amazing with canned beans. I found that using French cut greens beans come out excellent, but you can experiment with different varieties.
And not only do I cook this Creole Green Bean recipe throughout the year – since it goes with almost everything – it’s also perfect for the Holiday table. Whether you’re preparing Thanksgiving dinner, a Christmas feast, or a backyard barbecue, this green bean side dish will fit right in. In fact, it’s so convenient with a large dinner menu that you can even make this a day or two ahead of time, then reheat it when it comes time to lay out your spread.
How’s that for a side dish? It’s easy to put together. It’s relatively inexpensive. It tastes amazing. I love to pair it with my Mardi Gras Chicken Strips and Creole Macaroni and Cheese. It also adds to the jazzed up Creole Roasted Turkey with da Pope and the Hot Nuns recipe at Thanksgiving.
Let me know what you think of this recipe in the comment section below.
Creole Green Beans
- 1/4 cup butter
- 2 14- oz cans French cut green beans drained
- 1/2 cup onions diced
- 1/2 cup green bell pepper diced
- 2 garlic cloves minced
- 6 pieces of bacon chopped*
- 1 tsp Creole seasoning
- 1/2 tsp cayenne pepper
- 1/4 tsp black pepper
- Salt to taste
In a large pan,over MEDIUM heat, melt the butter. Stir in the green beans, onions, green bell peppers, garlic, and bacon. Cook until the onions and green bell pepper are softened, about 3-4 minutes.
Stir in the Creole Seasoning, cayenne pepper, and black pepper; reduce heat to LOW and simmer for 20 minutes, stirring occasionally.
Season with salt to your liking; serve and enjoy!
* You can make extra pieces of bacon, chop, and set aside to garnish the Creole Green Beans once the beans are plated.
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Keep the red beans cookin’!
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
What would I need to change in the recipe if I wanted to use fresh green beans instead of canned? Is cooking time different?
Red Beans and Eric
Hi, AJ. No there won’t be that much of a difference with fresh green beans. You’ll want about 1-1/2 pounds of fresh green beans to equal the two cans. In that first step, instead of 3-4 minutes of sauteing the green beans, I’d go 6-8 minutes before reducing the heat to low for the next step. That should be it. Let me know how it comes out! Thanks for stopping by!