Green Beans With Smoked Turkey Bacon Food

GREEN BEANS WITH SMOKED TURKEY BACON

Steps:

• Place first 4 ingredients in a 6-qt. slow cooker. In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Add to slow cooker., In a small bowl, mix tomatoes, lemon juice, parsley, garlic, curry, pepper and salt. Pour over bean mixture., Cook, covered, on low 5-6 hours or until green beans are tender. Stir in basil. Top with cheese before serving.

GREEN BEANS WITH POTATOES AND SMOKED TURKEY

Steps:

• Place the turkey tails and onion in a 4-quart Dutch oven and fill halfway with water. Season the water with the salt and 1 teaspoon pepper. Bring the water to a boil, then cover and simmer over low heat until the meat falls off the bones, about 2 hours. Remove and discard the bones and skin; return the meat to the pot.
• Add the potatoes and green beans to the Dutch oven and simmer until the green beans are very tender and the potatoes can be pierced easily with a knife, about 20 minutes.
• Meanwhile, melt the butter in a small skillet, then add the garlic and remaining teaspoon black pepper and cook for 2 minutes. When the beans and potatoes are done, scoop with a slotted spoon to a serving dish and drizzle with the garlic butter.

BACON SMOTHERED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil.
• Add the beans and cook until tender, 2 to 3 minutes.
• Drain in colander and transfer to an ice bath.
• Drain well.
• Fry the bacon in a large skillet and cook until crisp and golden (approximately 5 minutes).
• Add the shallots& garlic and cook for 2 minutes.
• Add the flour and cook, stiring constantly for 2 minutes.
• Add the stock, salt, pepper, and wine and cook until thickened (about 4 minutes).
• Add the green beans and cook until warmed through (2 minutes).

GREEN BEANS WITH SMOKEY BACON VINAIGRETTE

Steps:

• Make an ice bath by filling a large pot with ice and water; set aside.
• Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
• Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

GREEN BEANS AND BACON

Steps:

• Fry bacon in a skillet over medium-high heat until partially cooked.
• Drain off most (but not all) of the fat.
• Add onion and continue to cook until bacon is brown and onion is clear.
• Add vinegar and 1 t of the seasoned salt.
• Cook until most of the vinegar has cooked down and remove from heat.
• In a large saucepan, cook beans in water, covered, until done (5-7 minutes).
• Do not drain.
• Add bacon mixture and cook uncovered for another five minutes' or so.
• Add additional seasoned salt to taste.
• There should be little liquid left at serving time.

COUNTRY STYLE GREEN BEANS WITH RED POTATOES

Steps:

• Place the turkey tails and onion into a 4 quart Dutch oven and fill half way full with water. Season with salt, pepper and garlic powder. Bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot. Discard bones and skin.
• Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.