My husband and I are celebrating our five year anniversary on Saturday, and I'm cooking dinner. I'll be making chateaubriand with a red wine reduction, and a cognac cream sauce, with mashed potatoes, possibly with garlic or gorgonzola. Problem is, green beans are about the only vegetable we can agree on, and he prefers canned to fresh or frozen. Outside of green bean casserole, what can I do to make them taste less like, well, canned green beans? I want to keep them reasonably healthy, and keep the flavor fairly neutral, so as not to compete with the other dishes. The only thing I've come up with is to do something with onions or maybe mushrooms...duh, right? And are any brands less squishy and tin-flavored than others? Thanks!
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