Green Beans W/Shallots & Carrots (SEMI-HOMEMADE)

Rose Mary Mogan


I made these as a side dish when I discovered my frozen green Beans had freezer burn.

Not bad at all for canned green beans and other veggies. I was trying to create home made flavor, so I used the liquid from the cans to cook the raw veggies in, then added some pepper, butter and garlic powder and the flavor was quite tasty for a quick vegetable side dish.

I opted to cut the carrots about the same size as the green beans to make them look more uniform. It was the first time I did this but it worked out great and the beans really did have that homemade flavor that I was looking for.

★★★★★ 1 vote
6 or more depending on portion size
15 Min
20 Min
Stove Top


2 can(s)
green beans(14 1/2 oz) drained but reserve the liquid
2 medium
size potatoes peeled & cubed
2 medium
carrots, peeled & (cut into matchstick size or your choice)
2 medium
size shallots, halved & sliced thin
1/3 c
real crumbled bacon bits (optional)
1/2 tsp
each coarse black pepper & garlic powder
pats butter (or as desired)


1In a medium size sauce pan drain all the liquid from the canned green beans, then add in the match stick carrot pieces. Place over medium low heat, cover and cook about 5 minutes.
2Add the cubed potatoes and sliced shallots, and continue to cook about 10 additional minutes, or as desired.
3Then Add both cans of green beans, bacon bits, spices,& butter, stir & simmer about 5 more minutes or until heated through.
4These are the ingredients I used to make this recipe. It should have been posted in the first step, but I forgot to add until I had typed everything. Sorry
5Real Bacon Bits, not the imitation kind. Please note I did not use additional salt in this recipe because of the bacon bits. But as needed according to your taste buds.
6Serve while still hot.

About Green Beans W/Shallots & Carrots (SEMI-HOMEMADE)

Course/Dish: Vegetables, Potatoes
Main Ingredient: Vegetable
Regional Style: American