Green Beans With Bacon And Red Bell Pepper Food

GREEN BEANS WITH BACON AND RED BELL PEPPER

Steps:

• Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
• Using slotted spoon, transfer bacon to paper towel and drain.
• Pour off all but 2 tablespoons drippings from skillet.
• Add green beans and bell pepper to skillet.
• Toss vegetables over medium-high heat until coated with drippings, about 1 minute.
• Add broth.
• Cover and cook until vegetables are crisp-tender, about 5 minutes.
• Season to taste with salt and pepper.
• Transfer to serving bowl. Sprinkle with bacon and serve.

SESAME-SOY GREEN BEANS AND PEPPERS

Steps:

• Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt, to taste and cook beans 5 minutes, then drain beans. Place the skillet back on stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry 2 minutes. Add the soy and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.

THE BEST GREEN BEANS EVER

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

GREEN BEANS WITH BACON AND RED BELL PEPPER

Steps:

• Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.

GREEN BEANS WITH PEPPERS

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place beans in batches in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 6-8 minutes or until crisp-tender., In a nonstick skillet, heat oil over medium-high heat. Add red peppers and onion; cook and stir until tender. Add beans, basil, salt and pepper; toss to coat.

PAULA DEENS FANCY GREEN BEANS

Steps:

• In a small bowl, stir together the teriyaki sauce, honey and butter. Fill a bowl with cold water and ice cubes. Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside. In a skillet, cook the bacon until very crispy, crumble and set aside. Sauté the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

GREEN BEANS AND RED BELL PEPPERS WITH MARJORAM AND ALMONDS

Steps:

• Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
• Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds.

SAVORY BRAISED GREEN BEANS WITH RED BELL PEPPER AND WALNUTS

Steps:

• Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside to cool, then chop to yield 1/4 cup.
• In nonstick skillet over medium-high heat, cook shallots in butter 2 minutes.
• Add chopped garlic. Cook 30 seconds.
• Add green beans and red bell peppers. Cook 2 minutes.
• Add vegetable broth or chicken broth. Bring to a boil. Cover; reduce heat, simmer for 5 minutes.
• Arrange vegetables on serving paltter. Sprinkle with chopped walnuts.

FRESH PEPPERS & GREEN BEANS

Steps:

• Cook onions in 1/4 cup dressing in large skillet on medium heat 5 min. or until crisp-tender, stirring occasionally.
• Add beans and water; stir. Cover; cook 5 min.
• Stir in peppers; cook, covered, 5 to 8 min. or until beans are crisp-tender. Remove from heat; stir in remaining dressing.

TASTY GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.
• Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9x13 inch baking dish. Sprinkle with French fried onions.
• Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.

GREEN BEANS WITH BACON AND RED BELL PEPPER

Steps:

• 1. Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
• 2. Using slotted spoon, transfer bacon to paper towel and drain.
• 3. Pour off all but 2 tablespoons drippings from skillet.
• 4. Add green beans and bell pepper to skillet.
• 5. Toss vegetables over medium-high heat until coated with drippings, about 1 minute.
• 6. Add broth.
• 7. Cover and cook until vegetables are crisp-tender, about 5 minutes.
• 8. Season to taste with salt and pepper.
• 9. Transfer to serving bowl. Sprinkle with bacon and serve.

BEAN, BACON AND PEPPER SOUP

Steps:

• In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
• Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
• Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
• In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.

GREEN BEANS WITH RED PEPPERS

Steps:

• In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.