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Sautéed Green Beans with Bacon

by on Sep.23, 2014, under Yummies

SGBB

I have been slowly and methodically working to introduce more green vegetables into my family’s diet. My husband does not consider himself a fan of most dark green or leafy vegetables, with the exception of salad. He will eat a good salad, but one can only fix salad so many times in a row before I desperately craves something different.

After winning him over to the delights of  asparagus with a family recipe that was passed down to me and then to brussels sprouts by an awesome recipe for Brussels Sprout Hash from my friend Michael Nolan aka The Garden Rockstar, I thought it might be time to try green beans. Our daughter LOVES green beans from the can. It’s one of the few veggies I know I can give her that we won’t have to fight about. I’ve missed fresh green beans very much and have reveled in ordering them at restaurants when offered. I am not crazy about canned green beans, but fresh…or even better yet, straight from my mom’s garden, boy howdy!

My strategy for getting The Man to try green beans was pretty straight forward….deception. Taking a queue from the Brussels Sprout Hash recipe, my thought was that the key to his heart would be bacon. Smother the green beans in bacon grease and top with crumbled bacon. He would be helpless to resist them. And I am happy to report, it work! So well in fact, he nearly ate half the pan of beans himself and declared that I am free to make these again anytime I desire.

 

Sautéed Green Beans with Bacon
 
By:
Serves: 4
Prep Time:
Cook Time:
Total Time:
 
Ingredients
  • 1 lb Green Beans, washed and ends snipped
  • 2-3 Slices of Bacon
  • 1 Clove Garlic
  • ½ Cup Chicken Broth
Instructions
  1. Cook bacon in a Saute pan until crisp. Remove to a paper towel to drain. Do NOT remove bacon drippings from the pan.
  2. Over medium heat, add garlic to the bacon drippings and cook for approx. 1 minute until fragrant. Be cautious not to burn the garlic.
  3. Add green beans to the pan and stir to coat in the drippings. Add the chicken broth and stir to deglaze pan. Cook for 3-5 minutes or until broth evaporates, stirring every couple of minutes.
  4. After the broth is gone, cook for 1 to 2 minutes more to get just a hint of crispiness on the outsides of the beans.
  5. Remove from heat and crumble cooked bacon overtop. Stir to mix.
  6. Serve and enjoy!

 

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