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Tuesday, April 13, 2010

Green Beans with Bacon and Onions

First a lesson on fresh green beans.
If your green beans are drying out, stick them in a pot of water for a day until you're ready to use them. Fresh green beans won't last more than a couple days.

Break off ends of green beans. Then break any so that they're the size of the green beans you find in a can.


Green Beans with Bacon and Onion (a southern recipe from my Grandma)
Cook Bacon (1 package) in large skillet. Take bacon pieces out and set aside, leaving grease in skillet. Saute onions (1 small) in bacon grease and add green beans.  (You can add bacon pieces after green beans have cooked a little, but it's better to wait until the end so they don't turn too black like mine.)


Cook, stir mixture frequently for 20 minutes on medium. Green beans will turn a darker, greasier color when done.

***Notes - I didn't have any uncooked bacon, only microwaveable bacon so I didn't have enough bacon grease so I added about 1-2 TBSP butter to help it.


Reminded me of stir fry, so I served mine with rice.

Pretty good - my 16 mo. old had trouble eating the green beans this way because they were greasy and crispier than green beans from a can.

1 comment:

The Webber's said...

fyi - it'll make a huge difference to use bacon grease over regular butter. More flavorful that way :)

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