Chipotle Green Beans With Bacon Food

SMOKY CHIPOTLE BAKED BEANS

Steps:

• Preheat oven to 350. Lightly coat a 9x13 casserole dish with cooking spray.
• Fry the bacon in a large nonstick skillet over medium heat until crisp. Remove to a paper towel lined plate; cool, then crumble.
• Reserve 1 tablespoon of the bacon drippings. Add the diced onion to the pan and cook for 4-5 minutes, until translucent. Add minced garlic and cook until fragrant, about 1 minute.
• Add beans and remaining ingredients (except for bacon) and stir until combined. Pour the mixture into a 9x13 inch casserole dish. Sprinkle the crumbled bacon on top and bake for 45-60 minutes, or until hot and bubbly.

CHIPOTLE PINTO BEANS (COPYCAT)

Steps:

• In a Dutch oven or large pot over medium high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes.
• Add beans, chipotle pepeprs and adobo sauce, garlic, cumin, oregano, and bay leaf. Add enough water to cover. Bring to a boil over medium high heat. Reduce heat and simmer until beans are tender, about 1 1/2 to 2 hours.
• Remove from heat. Remove chipotle chilies if desired and bay leaf. Stir in lemon and lime juices, and season to taste with salt and pepper.

GREEN BEANS WITH BACON

Steps:

• Heat oil in a skillet over low heat. Add garlic and cook for 30 seconds. Stir in green beans and brown sugar, and season with sea salt. Add bacon, increase heat to medium, and stir.
• Pour chicken broth into the pan, cover, and let simmer for 10 minutes. Stir, adding more broth if needed. Cover and cook for another 10 minutes. Stir, uncover, and simmer over low heat until liquid evaporates, about 10 minutes more. Serve.

GREEN BEANS AND BACON

Steps:

• Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
• Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

CHIPOTLE GREEN BEANS WITH BACON

Steps:

• Heat a large skillet over medium heat; add bacon, and cook 8-9 minutes or until browned and crisp.
• Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet.
• Saute onion in hot drippings 4-5 minutes or until browned.
• Stir in broth and next 4 ingredients.
• Add green beans; toss to coat.
• Cover and cook 14 minutes or until tender, stirring often.
• Transfer beans to a serving dish; top with bacon.

GARLIC BUTTERED GREEN BEANS 'N CARROTS WITH BACON

Steps:

• In a large skillet, cook bacon just until crisp, turning occasionally.
• Remove bacon and reserve 2 tablespoons of drippings in skillet.
• Drain bacon on paper towels.
• Add carrots to skillet along with butter and stir fry over medium heat for about 3 minutes.
• Add green beans and garlic and continue stir frying until vegetables are done.
• Stir black pepper into vegetables and remove from heat.
• Transfer to a serving dish, crumble bacon and sprinkle over top of vegetables.

GREEN BEANS WITH BACON

Steps:

• Fill a medium saucepan with water and add salt.
• Bring to a boil.
• Add the beans and savory and return to a boil.
• Reduce heat and simmer for 20 minutes.
• Drain beans and remove savory sprigs.
• Divide beans into 8 portions.
• Wrap each portion in a slice of bacon, and secure with a toothpick.
• Melt butter in a medium skillet; fry the bean bundles on all sides for about 3 minutes.

CHIPOTLE BAKED BEANS

Steps:

• Saute the onion, green pepper, and prosciutto in 2 tablespoons olive oil, in a large heavy pot, until the onions and peppers are soft and the prosciutto is browned.
• Add the entire can of beans into a large pot along with remaining. ingredients, except the pureed chipotle.
• Divide the beans evenly between two ovenproof casseroles (I covered two ovenproof mixing bowls with foil).
• I added the pureed chipotle to one of the mixing bowls, then covered them and baked them at 375 degrees for an hour.
• Uncover and cook for another 20 minutes.
• Stir them about halfway through the cooking time, and then again when you uncover them.
• If you so desire, add a little chopped fresh cilantro to the chipotle version.