Cooking green beans in the south is a VERY personalized country tradition, so mom.....please don't shoot me for making these VEGAN Green Beans. I still did it the old-fashioned way, I promise.
You see, in the country, EVERYBODY snapped green beans.
No, you didn't just cut off the ends....where the heck are YOU from? You had to SNAP them off. It was just how things were done! Probably to make sure you got that tough, stringy part off....
And then into the kettle they went, along with a ham hock or a big mess of bacon to simmer all day on the stove until they were "melt in your mouth perfect". And trust me, they WERE good.
remembering missing them the other day thinking....."I haven't had some GOOD green beans in a LONG time... "
So with my Mushroom Bacon from my popular Vegan Gyros Recipe....I set off to remedy that. Would these VEGAN Green Beans actually taste just as good without any of the traditional animal parts used for flavoring?
Only one way to find out...
Southern Style Vegan Green Beans
First, the 'bacon'
Slice up about 8-12 oz of medium-sized Baby Bella Mushrooms. I had about 6 of them in my package. Wash off any dirt and then slice them up into bacon sized pieces.
Toss the mushrooms into a pan and start heating them up on medium heat.
In a small bowl or measuring cup...add the soy sauce, maple syrup, water, and spices and whisk everything up until it's nice and smooth, then pour over the mushrooms.
Cook, until the mushrooms have reduced in size and some of the liquid, has cooked off. As I said in my Vegan Gyros Recipe, you can drain off any remaining marinade (save it) and then crisp this 'bacon' up a little more by placing it under a broiler for a minute or so. My toaster oven makes this easy.
Now on to the beans
Rinse the beans really well and if you haven't already ....start snapping the ends off. Be sure and remove any strings. Set the beans aside when you're finished.
OR....for convenience sake you can use those little 10oz bags of frozen Green Beans from the store. I'd use 2 of them.
Dice a large onion and sauté in a large soup pan until softened. Add a tablespoon of veg broth or water if needed to keep things from sticking.
Add the fresh beans (hold up if using frozen) and a 24oz bag (1 ½ lbs) of baby yellow potatoes (those little new potatoes - about the size of a walnut or smaller), the veg broth, and water.
Finally, stir in the seasonings and add the lid.
Bring the beans to a boil and then reduce the heat to a simmer. Let that go for the next hour (again if using fresh beans).
If using frozen beans, they only require a few minutes to heat up since they're already cooked. Toss those in during the last 10 minutes or so.
After the hour is up, remove the lid and toss in the mushroom bacon and any leftover marinade.
Stir and serve, and might I suggest a nice hot Cornbread Muffin to go along with?
I think mom would approve.
Southern Style Vegan Green Beans
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
These Southern Style Vegan Green Beans still have that country flavor with the addition of Mushroom Bacon...slow simmered all day long....mmm good eating' !
- 8-12 oz Baby Bella Mushrooms ((sliced))
- ¼ cup Soy Sauce ((low sodium))
- 2 Tbs Maple Syrup
- 2 Tbs Water
- 1 tsp Oregano
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Cumin
- ½ tsp Liquid Smoke
- ¼ tsp Black Pepper
- 1 lg Onion ((diced))
- 2 Tbs Veg Broth or Water ((for sautéing))
- 2 lbs Fresh Green Beans OR...... ((ends snapped off) )
- 2 bags Frozen Green Beans ((10.80z))
- 24 oz Baby Yellow Potatoes (1 bag or about 1 ½ lbs))
- 2 Cups Veg Broth ((low sodium))
- 2 Cups Water
- Leftover Bacon Marinade
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Black Pepper
- ¼ tsp Salt
- 1 batch Mushroom Bacon
- Clean and slice mushrooms, and add to a large skillet.
- Whisk remaining marinade ingredients and pour over mushrooms.
- Cook until mushrooms have reduced in size. Drain and save the marinade.
(for added crispness, place the mushrooms under a broiler for a minute or so)
- Rinse the green beans, and snap off both ends, removing any strings.
- In a large soup pan, dice and saute a large onion until softened.
- Add the beans, potatoes, veg broth, water, and any leftover marinade from the bacon.
- Add remaining seasonings, stir and cover.
- Bring beans to a boil, then reduce heat to a simmer. Cook for 1 hour then remove lid.
- Add bacon and stir.
Original Recipe Date: September 12, 2017
Making this tonight and I can't wait! I'm sure it will be delicious as all your recipes are. This was a dish favored by my mother, a southern cook, whenever she could find small new potatoes. She flavored hers with salt pork, onion, butter, lots of salt and pepper and cooked in a broth with milk! Yours sounds better!
How was it? I am about to make it.
Sorry I didn't post after I made this. It's delicious! In fact, I had leftover green beans from Thanksgiving and I threw them, along with some baby purple potatoes, into my slow cooker and had a great meal! Love Chuck's recipes!
Now that sounds like one interesting recipe. I am not from the south but I do remember snapping beans as a youngster. (Like a hundred years ago.)
I made this today and it is delicious. In my opinion it is about as close as one can get to the green beans and potatoes my Mother cooked when I was growing up.. The only thing I will do different next time is use a little less pepper..
Can I use frozen beans?
Green beans were delicious!! Thanks for sharing this recipe!!
What are the red bits in the photo? This is definitely going into the recipe file.
You know - I don't know WHAT those are? :). Maybe some leftover Red Bell Pepper - that's all I can think of.
I wonder if this could be done in an Instant Pot?
I make this in an instant pot often. You only need 4 minutes & quick release. Voila!!
Mine at 4 minutes was overcooked. Did you use the low setting?
I always use the HP setting
I make this in Instant Pot too - OFTEN! 4 minutes on high.
This is what I call delicious comfort food - as good as the old style version but healthier.
I love all your recipes.
I was so hoping someone would ask about a IP version???.. I am so Over watching pots boil on a stove since a Instant Pot came into my life...?
This has become one of our favorite recipes.... and the Best Chili recipe.... my non vegan friends love it also.
Can this be done in a slow cooker?
Sure - canned green beans don't take very long to cook though.
My husband has been eating Vegan since the day he was born and that was 68 years ago. He thinks this may be the best recipe I have ever made (And I have made a lot!) I'm from the south and also love this recipe.
Luv this recipe!!! I added vegan gouda cheese slice on top (follow your heart brand) and ate it with two slices of sourdough bread it was soooo yummy!!! It reminded me of french onion soup!! Thank you for this delicious recipe
Delicious! Thank you!
Love this recipe! Thank you.
I use sweet potatoes instead of regular and add them at the halfway cooking mark (30 min into the beans and onions cooking) and it is delicious. I also add cayenne (dash), smoked paprika (TSP), and date nectar (TBS) to the "bacon" when I don't have maple syrup or liquid smoke around.
Will be trying other recipes. Thanks and have a great day!
Not very much flavor to me or my husband . Made it exactly as mentioned
You may be new to this way of eating. Once you are accustomed to eating without processed foods, high amounts of sugar, salt and fat you might find this delicious. Of course if you are not from the south that could make a difference too.
Mary L Martin
Loved it but i notice u dont add the soup part to it in video or pic just made it so yummy!! Used mixed potatoes instead
Is this Mary's mini compliant? Probably not because of the Maple Syrup...
If it helps you stay on track for 10 days - why not. That's my official answer - not McDougalls. If it bothers you - leave it out.
This is one of my favorite recipes. It's incredibly delicious and such a perfect comfort food. When green beans and potatoes are in season I make this nearly every week. I made it today and forgot to buy mushrooms. I had my heart set on eating this and just happened to have a head of green cabbage and used that in place of the mushroom bacon. Delicious!!!! Thank you for such a wonderful and hearty recipe.
These green beans were delicious and I’m not vegan, I make vegan dishes for my daughter! Once I tasted them now this is only recipe I use for green beans!
Chuck, another great recipe!
I will definitely make this again super easy and delicious.
Wow....I am so impressed! Green Beans are one of my absolute favorite vegetables. I have a great recipe using no meat, yet it does include no sodium chicken broth, but I think this just might be even better! A little more time consuming maybe with prepping the mushrooms, but so worth it. My only issue is I can't find no sodium vegetable broth and even the reduced sodium vegetable broth I've found is still quite high for my husband who has congestive heart failure. But because of this recipe, I'll continue to look. I have just found this website, and even though we are not vegans, I look forward to trying some of your other recipes. Thanks for sharing!
It was delicious