1/2 pound bacon, cut into small chunks 1 onion, chopped 2 pounds green beans, ends trimmed and cut into manageable sized pieces 2 tablespoons vinegar 2 tablespoons sugar salt and pepper to taste
Heat a large skillet over medium heat. Add bacon and fry until crispy. Remove the bacon to a paper-towel lined plate and spoon out several Tablespoons of bacon grease and reserve for another use. Add the onion to the bacon grease and cook until softened. Add the green beans and cook until tender-crispy, or your desired tenderness. Add the sugar and vinegar and stir well. Add the bacon back to the pan and cook, stirring, for another minute or two. Season to taste with salt and pepper.
bacon recipe courtesy of: Cate, Girl Cooks World, October 31, 2011, adapted from Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family, by Christy Jordan; William Morrow Cookbooks, 2010
As we continue Thankin’ for Bacon week it’s time to get to what’s going on the big table!
So far we’ve got:
Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer
Spinach, Bacon and Onion Dip – Appetizer
Today we bring a modified version of a Thanksgiving table staple, the green bean casserole. Leave that canned soup in the cupboard and go Au natural…
Green Beans and Bacon Sauté
10 slices bacon, diced
1 tablespoon crushed garlic
1/2 teaspoon crushed red pepper flakes
2 (10 ounce) packages frozen whole green beans
salt and pepper to taste
Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan.
Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to the pan and toss with the beans before serving.
via Bent County Democrat
Originally posted 2011-11-20 20:48:37.
Related Stories:December 17, 2013 — Thankin’ for Bacon – Veggie Side #2…March 5, 2013 — Thankin’ for Bacon – Stuffing & Potatoes…
8 slices smoky, black pepper bacon 8 slices beef round (about 1 3/4 pounds), pounded very thin Kosher salt and coarse black pepper 1 onion, very finely chopped 2 cloves garlic, very finely chopped 1 bundle flat leaf or curly parsley, chopped toothpicks 3 tablespoons butter, divided 2 tablespoons flour 1 1/2 cups beef consommé or stock 1/2 cup whole milk 2 tablespoons Worcestershire sauce 2 pounds thin-skinned potatoes, halved or quartered 1 pound green beans, trimmed and cut in half
Bake the bacon on a slotted pan at 375ºF until lightly crisped, about 10 minutes. Remove and cool to handle. Season the thin beefsteaks with salt and pepper. Arrange a slice of bacon on each and top each with a small handful of onion, a pinch of garlic and some parsley. Roll and secure each bundle with a toothpick. Melt 2 tablespoons butter in a Dutch oven over medium to medium-high heat. Brown the meat bundles evenly; remove to a plate. Add another tablespoon butter to the pan and sprinkle in the flour. Whisk for 1 minute, then whisk in the consommé or stock, milk and Worcestershire sauce. Add the meat back to the pan and reduce the heat to a low simmer. Cover and simmer for 75-90 minutes, until tender. Boil the potatoes in salted water to tender, 15 minutes. In the last 5 minutes, add the green beans to the pot to cook along with the potatoes. Remove the meat bundles to a platter. Remove the toothpicks and drizzle a little gravy over top. Toss the drained potatoes and beans with the remaining gravy and serve alongside the the beef bundles.
bacon recipe courtesy of: Rachael Ray.com, November 9, 2012