In the Kitchen with Lisa and Brian: Green bean casserole

By on August 20, 2009

WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina. We’ll post each video here, along with links to the recipes.

This week’s In the Kitchen with Lisa and Brian has a special guest, if only for a few short seconds: See if you can spot the four-legged friend that runs through the shot at the beginning of this week’s recipe.

Fresh North Carolina green beans also play a starring role in this week’s green bean casserole recipe, with help from a summery twist of fried onions and water chestnuts. You can find the easy recipe on the Got to Be Good Cookin’ site.

The most popular fresh beans are sometimes still called “string beans,” although the fibrous “string” that ran along the seam of the bean do not exist in modern varieties. Snap beans are actually immature kidney beans, and their pods can be flat, oval, or rounded. The most familiar types are green beans and yellow wax beans, which are identical in taste and texture.

Pick up fresh N.C. beans from farms and roadside stands across the state, listed here in our N.C. Fruit and Vegetable Directory.

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