Monday, January 21, 2013

Creamy Greenbeans {side dish}


We all have our favorite {and sometimes just boring} side dishes. Usually I will make a bundle of greenbeans wrapped in bacon, but when I am lazy I will make today's side dish.

I like to serve colorful plates, you know, something like the Greenbeans with another side of Carrots, a starch, which is mostly white and then of course the meat.

Greenbeans, when cooked uncovered, also keep their bright green color ... don't ask me why, I don't know, maybe if I google it... but it works.

Creamy Greenbeans {side dish}

{adapted from the recipe book Spyskaarte vir elke Seisoen by Annette Human}

250g Greenbeans, cooked but still a little crispy, drained
1 small Onion, sliced thinly
250g Mushrooms, sliced
3 TB Butter
1/2 packet Cream of Mushroom Soup Powder
2 t Lemon Juice
1 t Aromat/Fondor
3/4 cup Milk
Freshly ground Black Pepper

1.) Saute the Onion in the Butter until soft - add the Mushrooms and cook until golden brown.
2.) Add the Soup Powder, Lemon Juice and Aromat or Fondor, stir until mixed - add the Milk and Greenbeans, simmer 10 - 15 minutes until thick
3.) Season with Black Pepper.

Serve immediately !  {The longer this dish stand, the thicker the sauce will become}


Hope you enjoy!!

Ciao for now,


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3 comments:

  1. Yum! Can't go wrong with bacon ;)Adding this to Pinterest!

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  2. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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