Hi Duchess,
Here is my suggestion. I would blanch the green beans in boiling water removing them while still crisp and bright green and then put into ice water to stop the cooking. Store in refrigerator and bring to room temperature before reheating.
Finish cooking the beans by heating with butter on the stovetop or in the oven until desired doneness. On the stovetop use large skillet(s). In the oven I would use roasting pans with temperature about 325F. You can cover the pans loosely with foil but I would check frequently and adjust the temperature depending on how long you have to hold them. Here's a recipe for you:
Supreme Green Beans
2 1/2 cups butter
5 cups red onions, julienned
15 lb green beans, blanched and shocked
1 1/4 cups McCormick Salad SupremeŽ Seasoning (or to taste)
Melt butter in saute pan over medium high heat. Add onions and cook until tender, 3-4 minutes.
Add green beans and cook 1-2 minutes.
Add Salad SupremeŽ Seasoning and toss to coat. Serve hot.
Makes 24-servings
Source: McCormick Food Service
I hope that's a help. We'd appreciate anyone else's suggestions for this too.
Happy Cooking!
Betsy
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