Summer Green Beans With Pears And Bacon Food

SOUTHERN-STYLE GREEN BEANS WITH BACON AND NEW POTATOES

Steps:

• In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

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.

SUMMER GREEN BEANS WITH PEARS AND BACON

Steps:

• Bring a large saucepan of salted water to a boil. Boil the green beans for about 2 minutes (they should be until crisp-tender, rather than fully cooked). Drain the green beans and plunge them directly into a bowl of ice water to stop the cooking. Cool thoroughly then drain well and set aside.
• Shell the fava beans and cook in a medium saucepan of boiling salted water until tender, about 3 minutes. Drain and transfer immediately to a bowl of ice water. Allow the beans to cool for several minutes. Tear off a bit of the skin or split the skin with a sharp paring knife and slip off the translucent skin by squeezing gently (the waxy coating will slip right off).
• In a small bowl, mix together the dressing ingredients until well combined.
• In a large non-stick skillet, fry the diced bacon over medium heat until slightly crisp. Add the pear slices and sauté, stirring occasionally, for 2 minutes. Add the beans and cook for another minute until warmed.
• Add the dressing to the skillet and gently toss to combine. Sprinkle with the chopped savory and transfer to a serving bowl. Enjoy warm or at room temperature.

GREEN BEANS AND PEARS WITH BACON

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
• Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
• Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.

SEASONED GREEN BEANS

Steps:

• Cook green beans (you can steam the fresh ones about 15-18 minutes; or fix frozen according to pkg directions, or heat canned).
• Saute onion in bacon fat or butter/margarine until tender and starting to turn brown.
• Mix cornstarch, salt, mustard, brown sugar, and vinegar together with 1/2 cup of the water from the green beans.
• Add this to the onions in the pan and cook, stirring, until slightly thickened.
• Drain the cooked green beans and mix into the thickened onions; adjust salt and pepper and stir, coating green beans and cooking until reheated if necessary.
• Top with crumbled bacon and serve.

THE MOST DELICIOUS GREEN BEANS

Steps:

• In a large deep skillet, cook bacon over medium-high heat until evenly browned. Remove bacon to paper towels, and reserve drippings in the skillet.
• Place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. Cover, and bring to a boil over medium-high heat. Cook for 8 to 10 minutes, until bright green and tender. Drain.
• Place the green beans into a 2 quart casserole dish. Spread the onions in a layer over the green beans. Place bacon strips in a layer over the onions. Sprinkle almonds over the top. Heat the reserved drippings in the skillet over medium heat. Stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. Cover, and chill for at least one hour, but overnight is best.
• Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Check after 30 minutes, and cover if necessary.