Green beans have been a Thanksgiving staple for many families through the years. Today’s recipe is from the 1940 Culinary Arts Institute’s 250 Ways to Serve Fresh Vegetables. At the end of the post I’ll also include links to a few other green bean recipes I’ve made over the past years.
Deviled Green Beans
- 4 tbsp butter
- 1 tsp prepared mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/8 tsp pepper
- dash cayenne
- 4 c cooked green beans
Cream butter and add next 5 ingredients. Serve on hot green beans. Serves 6-8.
The butter mixture that we made was very thick and crumbly, so we heated it up a bit to make more of a sauce. Then we tossed the green beans in the mixture. The sauce was tangy and had a little kick from the cayenne, but I felt it got lost on the green beans. The sauce was so good, though. I’m going to make this again so I can play with the sauce until that tanginess is stronger and it coats the green beans a little better.
Here are a few more green bean recipes and links to the other Thanksgiving series posts.
Green Beans Tossed in Brown Sauce
Thanksgiving: Honeyed Cranberry Relish and Sweet Potato Balls
Thanksgiving: Susan Makes the Gravy