These are so good, best I've ever had.

By Anonymous on April 08, 2012

Do you have any ideas for Lime Vinegrette Salad Dressing? I tried some at a restaurant and can't find any basic ingredients to make up my own or modify someone else's. Could you help?

By Jo Ann on May 03, 2011

Hey Carla! You can certainly blanch your green beans first and they will saute much faster, but it is not necessary. Allow 6-8 minutes depending on how tender you like them.

By Libbie Summers, Senior Food Editor on April 02, 2011

This may sound silly, but are instructions saying to add the raw trimmed fresh green beans to the skillet, and cook that way, and for how long, or do you boil green beans till tender and then add to skillet. Thanks

By Carla Weems on March 10, 2011

By Anonymous on November 25, 2010

So you can say I'm kinda a newbie in cooking and been trying some recipes of Mrs. Paula Deen. And I have to say that this one is sooo easy to make and tasted so yummilicious!

By yanerirodriguez on November 12, 2010

This recipe is soooooo YUMMY! I could have double the recipe for a couple of little boys that wouldn't touch green beans with a ten foot pole. You can't go wrong with these and they are so easy!

By Anonymous on September 26, 2010

I love this recipe. Thse are the best green beans I have ever made.

By Anonymous on January 30, 2010

Soooo yummy! Made these for Christmas 08 and they were a huge hit. I had never attempted the recipe prior, (I know,,crazy with a house full of in-laws) but you can always count on Paula!! Everyone LOVED them. Delicious!

By Anonymous on November 13, 2009

This recipe was a little sweet for my taste but everyone else loved them. The key to caramelizing the onions is leave them to saute over medium heat and don't stir them too often. I'll definitely make this dish again.

By Mary Pat on December 29, 2008

By dianec on December 01, 2008