Tangy Bacon Green Beans Food

TANGY BACON GREEN BEANS

Steps:

• Cook beans according to package directions. Meanwhile, in a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings. , In same pan, saute onions in drippings over medium heat until tender and lightly browned, 7-9 minutes. In a bowl, whisk remaining ingredients until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes., Drain beans and add to warm dressing; toss and heat through. Top with bacon.

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.

BACON GREEN BEAN TWISTS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut one sheet of puff pastry into long ½ inch (1 ¼ cm) wide strips and set aside.
• Cut strips of bacon in half lengthwise and set aside.
• Take a trimmed green bean and carefully wrap it with bacon and the puff pastry to completely cover the bean.
• Place the tightly wrapped beans on a parchment paper-lined sheet pan. Brush the wrapped beans with the egg wash, and season with salt and pepper.
• Bake in the oven for 20 minutes, or until bacon is crispy and the puff pastry is golden brown.
• Serve the twists warm or at room temperature.
• Enjoy!

SWEET AND TANGY GREEN BEANS

Steps:

• Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.

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.

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:

• Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and tender, 4 to 5 minutes. Drain in a colander in the sink and run under cold water, while tossing, in order to stop cooking. Pat dry with paper towels.
• Add the bacon to a large heavy skillet set over medium heat and cook until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Pour off some of the bacon fat from the skillet, if needed, and add the shallot. Saute until tender, about 3 minutes. Toss in the green beans and continue sauteing for 5 minutes. Season with salt and pepper, then add the bacon back to the skillet and stir to combine.

TANGY GREEN BEANS

Steps:

• Place frozen green beans in large saucepan and cover with cold water. Bring to a boil over medium-high heat, and cook 3 minutes; drain. Plunge beans into ice water to stop the cooking process; drain and set aside.
• Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
• Saute onion and garlic in hot bacon drippings over medium high heat 5 minutes or until tender.
• Stir in green beans, pimiento, and next 4 ingredients; reduce heat to medium-low, cover, and cook, stirring occasionally, 5 minutes.
• Sprinkle evenly with bacon.

TANGY GREEN BEANS

Steps:

• In a skillet, heat beans; drain.
• Add butter, sugar, vinegar and salt.
• Heat through, stirring occasionally.
• Just before serving, sprinkle with cheese.