Savory Green Beans With Bacon Food

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.

SWEET AND SOUR GREEN BEANS WITH BACON

Steps:

• Place green beans in a microwave-safe bowl and add enough water to make a layer in the bottom; heat in microwave until green beans are tender yet firm to the bite, 1 to 3 minutes. Drain.
• Heat peanut oil in a large wok or skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Transfer onion to a bowl and discard any remaining oil.
• Place the bacon in the wok or skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into bite-size pieces. Reserve 4 to 5 tablespoons bacon drippings in the wok.
• Mix onion, brown sugar, vinegar, and liquid smoke in the reserved bacon drippings; cook and stir until sauce is bubbling and brown sugar is dissolved, about 5 minutes. Add green beans to sauce and stir to coat; cook until green beans are heated through, 2 to 3 minutes.
• Transfer green bean mixture to a microwave-safe casserole dish; season with black pepper. Serve immediately or warm in the microwave, if needed.

SAVORY GREEN BEANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
• Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

GREEN BEANS WITH BACON AND SHALLOTS

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
• Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.

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.

SAVORY STRING BEANS

Steps:

• In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. Add beans, water, onion and seasonings to drippings; bring to a boil. Cook, uncovered, until beans are tender, 15-20 minutes. Discard bay leaf. Stir in bacon.

GRANDMA'S GREEN BEANS WITH BACON VINAIGRETTE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
• Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
• Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.

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.

GREEN BEANS WITH SAVORY AND BACON

Steps:

• Bring a large pot of water to a boil; add salt. Drop beans in water and cook 3 minutes, then drain in colander. In a large skillet, cook bacon over medium-low heat, stirring until it renders most of its fat and is nearly crisp. Pour off all but 1 tbsp fat. Add garlic to skillet and cook over medium-low heat for 30 seconds, stirring constantly. Raise heat, add beans and savory and toss 1 to 2 minutes to blend flavors. Season with pepper and salt, if needed.

SAVORY GREEN BEANS WITH BACON

Steps:

• In a small saucepan, combine all ingredients; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 13-15 minutes or until bacon is cooked. Drain.

SAVORY GREEN BEANS

Steps:

• Trim and wash beans.
• Set aside.
• In a large saucepan, cook bacon until crisp.
• Remove from pan and crumble bacon.
• To the same pan, add butter, chicken broth and green beans.
• Cook until nearly done, about 20 minutes.
• (It really depends on how big your beans are.) Add crumbled bacon, salt, vinegar and sugar.
• Sprinkle with flour and stir into beans.
• Continue to cook, uncovered, until beans are tender.
• About 5-10 more minutes.
• Sprinkle with chopped parsley just before serving.
• Note: These are not"crisp-tender" beans.
• They are completely cooked and very tender.
• This is how the recipe was written when I received it and they are very good.

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:

• 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.

SAVORY GREEN BEANS WITH RICE

Steps:

• Heat green beans with butter, seasonings and onion until onion is wilted, drain; combine with rice.
• In a small sauce pan blend sour cream, dill weed, salt, lemon juice and Worcestershire sauce.
• Heat.
• Serve sauce over beans and rice.
• Sprinkle with crumbled bacon.

SWEET - SOUR GREEN BEANS LOADED WITH BACON

Steps:

• In a large cast-iron skillet, fry bacon until nearly crisp; reserve at least 2 T. bacon fat in the pan.
• Meanwhile, prepare beans: cut into 1-inch pieces; place in skillet with reserved grease, boiling water, and salt. Cover and heat quickly until beans steam (boil), then turn heat down and cook for 15-20 minutes (tender-crisp) DO NOT DRAIN.
• Mix cornstarch with sugar, vinegar, soy sauce and water; pour over beans; stir and cook until slightly thickened and clear.
• Crumble at least 4 slices of bacon into the beans; stir to mix. Use MORE bacon if this is more of a "main dish"
• OPTION: Fry 1 medium chopped onion in the bacon grease; remove from pan BEFORE cooking the beans; add with the bacon at the end.