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.
* You can make extra pieces of bacon, chop, and set aside to garnish the Creole Green Beans once the beans are plated.
If you enjoyed this article, please subscribe to the Red Beans & Eric Newsletter so you don’t miss a recipe, interview, or review. By signing up, I’ll send you a free e-cookbook that includes some of the most popular recipes from the website.
You can always stay in touch with me by leaving a comment in the section below, by clicking here or messaging me on any of the social media sites that I am on.
Thank you for stopping by!
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes for author Todd-Michael St Pierre for his book, The Southern Po’boy Cookbook, published by Ulysses Press, and for the famous Camellia brand in New Orleans. His Creole seasoned turkey recipe was runner up in the Taste of Home magazine’s annual Thanksgiving recipe contest, and he has been mentioned in Louisiana Cookin’ magazine. He lives outside of Detroit, Michigan, with his wife and three children.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes for author Todd-Michael St Pierre for his book, The Southern Po’boy Cookbook, published by Ulysses Press, and for the famous Camellia brand in New Orleans. His Creole seasoned turkey recipe was runner up in the Taste of Home magazine’s annual Thanksgiving recipe contest, and he has been mentioned in Louisiana Cookin’ magazine. He lives outside of Detroit, Michigan, with his wife and three children.
Copyright 2011-2019 Red Beans & Eric
Design by Themeshift.
