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Parsley Green Beans

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  • 4 lbs., trimmed Green Beans
  • 1 Tablespoon Sugar
  • 1 Pint Heavy Cream
  • Enough to cover Milk
  • 1/2 Cup, Softened Butter
  • 1/4 Cup Flour
  • 1 Bunch Parsley
  • To Taste Salt and Pepper

Parsley Green Beans

A creamy and delicious side for any holiday meal!

1 hour, 15 minutes

Serves: 6-8


This green bean side dish is a perfect side dish for any holiday or special occasion. It will quickly become a tradition for your family as it is in ours!

Parsley Green Beans Ingredients

These Parsley Green Beans are an absolute holiday staple in our family! I’ve had them everything Thanksgiving that I can remember and I know they were served years before I was born. They also frequented our Christmas dinner as well. They are a perfect side dish for both holidays and would be great anytime you’ve got a special meal that needs a perfect side. The recipe was originally from my Great Grandma Hintze. Now that you’ve discovered this way of doing green beans, you can throw that canned green bean casserole with canned soup OUT THE WINDOW! This way of doing beans is along the same lines, but far superior. And no nasty canning ingredients!

The recipe is pretty easy to make and is just a bit time consuming. It can easily be made a day or two ahead though to save you time and make things a bit easier on the day of the big meal. Snapping the beans and pulling the leaves off the parsley are the only real work you have to do though. The trickiest part of the whole recipe is making sure you have softened butter to mix with the flour. You want it REALLY soft so feel free to get it out the day before making the beans or at least several hours before you need it. When adding the butter and flour mixture, you’ll also want to make sure you stir really well in between each addition. Once you add the cream and milk though, you should be stirring quite frequently anyway just to make sure they don’t scorch.

Making it the day ahead is a snap and a big time saver. Simply make the whole recipe and once it’s done, allow it to cool and store in the fridge. Then, just warm back up on the stove top (on low heat, stirring every so often) or place it in a slow cooker on low and give it an hour or two to warm up to serving temp.

I’m sure you could add spices or flavors to this (or add mushrooms to make it more like the canned casserole), but it would be something different. LOL! I’d encourage you to try it strictly adhering to the recipe first. And if you do – please let me know what you think in the comments below OR share a picture with me on Instagram (@bdhbakes).


  • Snap and Clean Beans 

    Snap the top off of each bean (and the bottom, too, if it doesn't look appetizing!) and also snap the beans into bite-size pieces. Place the snapped beans in a colander and rinse well to thoroughly clean.

    Parsley Green Beans Snap Beans
    Parsley Green Beans Wash Beans
  • Boil Beans 

    Put the beans in a large pot and cover with water and a generous amount of salt. Place on you stove top and bring to a boil over high heat. Once the water begins to boil, lower the heat and continue to simmer on low, covered, for about 30 minutes or until the beans are cooked well.

    Parsley Green Beans Cover with Water
    Parsley Green Beans Place on Stove
    Parsley Green Beans Bring to Boil
    Parsley Green Beans Simmer Covered
  • Prep the Parsley 

    While the beans are cooking, wash and dry the parsley and roughly chop the leaves and tender stems. Set aside.

    Parsley Green Beans Wash Parsley
    Parsley Green Beans Separate Leaves
    Parsley Green Beans Chopped Parsley
  • Drain Beans and Return to Pot 

    Once the beans are cooked, drain them well and immediately return them to the cooking pot.

    Parsley Green Beans Drain Beans
  • Cover the Beans with Milk and Cream 

    With the beans in the cooking pot, add the cream and then enough milk to cover. Return the pot to the stove over medium-low heat. Stir frequently.

    Parsley Green Beans Add Cream and Milk
  • Mix the Flour and Butter 

    While the beans, milk and cream are heating up, combine the butter and flour by mashing it really well with a fork. Continue to mix until you have a thick, smooth mixture.

    Parsley Green Beans Butter and Flour
    Parsley Green Beans Mixed Slurry
  • Add Butter and Flour Mixture to Beans 

    Next, drop a bit of the flour and butter mixture into the pot of beans a spoonful at a time. Stir until each spoonful is incorporated before adding the next. Continue until you've added all of the butter and flour mixture.

    Parsley Green Beans Adding Flour and Butter
  • Add Parsley and Cook Until Thickened 

    Continue stirring frequently and add the parsley. Keep stirring and cooking until the sauce has reached your desired thickness. Season with salt and pepper. Serve immediately or store for future use.

    Parsley Green Beans Keep Cooking
    Parsley Green Beans Add Parsley
    Parsley Green Beans Done!



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