Runner Beans With Bacon Food

BEAN WITH BACON

Steps:

• Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
• Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
• Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
• Stir in the tomatoes with their juice. Serve.

QUICK GREEN BEANS WITH BACON

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

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.

SCARLET RUNNER BEANS & BACON

Steps:

• Instructions: Pick through beans, rinse and place in a pot or bowl with about 1 1/2 inches of water to cover; soak 4 to 6 hours at room temperature. When ready to cook, cut the bacon crosswise into narrow pieces; place in a large pot or Dutch oven over medium heat. Cook, stirring frequently, until the bacon is browned and the fat is rendered out. Add a little oil to the pot if there is not enough bacon fat, then add the onions. Cook until they begin to turn translucent, scraping the bottom of pot to help incorporate any browned bits. Add the garlic and briefly cook until aromatic. Pour in the sherry, and bring to a boil; let cook down a bit, then add broth, bay leaves, thyme, red pepper flakes and beans. Add water to cover beans by at least 1 inch, cover and reduce heat to a low simmer. Cook about 1 hour, stirring once or twice and checking the water level; if needed, add more to keep beans fully submerged. Add black pepper and salt lightly to taste. Add a large pinch of espress powder. Continue to cook until the beans are tender but not falling apart, another 1 to 1 1/2 hours, depending on the size and freshness of the beans. Place 1/2 to 1 cup of beans in a blender with enough broth to puree. Puree, then return to the dish to thicken to desired consistency. Adjust seasoning. Serve warm with thinly sliced basil, if desired. If made ahead and reheated, you will probably need to thin with a little water or broth. Leftovers can be frozen up to a couple of months. Per serving: 291 calories, 19 g protein, 37 g carbohydrate, 8 g fat (3 g saturated), 12 mg cholesterol, 166 mg sodium, 14 g fiber. Wine pairing: Try an everyday Malbec like the 2009 Alamos from Argentina ($13); for company, the 2008 Treana Mer Soleil Vineyard Central Coast White, a Viognier-Marsanne blend ($23) or a Mourvedre-based Domaine Tempier Bandol Rosé (about $35).

SPANISH GREEN BEANS WITH BACON

Steps:

• In a large pot of salted water cook the green beans about 5-6 minutes, only until just tender but still with some "bite".
• In a saucepan, heat the olive oil on medium heat and fry the onion for 5 minutes, until softened. Add the garlic and cook another minute. DO NOT burn the garlic!
• Drain the green beans well and add to the saucepan with the garlic. Cook, stirring constantly for 2-3 minutes. Stir in the crumbled bacon. NOTE: If using Serrano or Parma ham, add it at the same time with the garlic.
• Season with salt and pepper. Serve warm.