*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
What a fabulous recipe!!! Made these several times and there were no left overs. On one occasion I omitted the bacon and they were just as delicious without it. A delicious recipe for green beans and an easy one to prepare. Will make these many more times in the future.
I only made half a recipe since it was just for Hubs and me so it didn't require 15 minutes to cook the beans until crisp/tender and for them to retain their brilliant color. Bacon makes any vegetable better and I include it frequently but I found the minced onion and lemon to be nice additions that really perked this up. I left out the red pepper flakes and didn't miss it - I don't think including it or not makes these beans any better one way or the other. They'd be delicious either way.
I made this today with fresh picked green beans. I used pork sausage pattie grease instead of bacon and chicken broth instead of water. It was so fun to make and delicious! I will definately make this again and again!
I made this for a work Christmas party and it was very well recieved--enough that I didn't get to sample it myself! I heard varying comments on the spice from "just enough kick" to "too spicy for me". However the overall opinion was excellent dish. Maybe 1/2 the red pepper flakes for those with spice sensitivities.
I have been making this recipe for a long time but an easier way is to cook the bacon with the onions dry on paper towel save til later. Steam the fresh green beans with garlic salt and pepper until dark green but still crispy. Pour water out from steamer or double broiler return beans to the pan and add the bacon onion mixture stiring until blended. Add some sliced almond on top. I also make these with redskins in one pan as they show on the picture. The bacon seeps into the potatoes and it is a meal in itself.
Excellant! I did leave out the butter to make it a bit healthier. One note I will say if you use frozen "fresh" beans (like those you've frozen out the garden) you do not need nearly the boiling water. I ended up with very watery beans scooping some out for dinner and leaving the rest in the pan while the water reduced. This made the beans get a bit grayer than I'm sure they're supposed to be. But very very yummy! I will be making these for our family Christmas.
This was very bland. I even used chicken broth instead of water. I even added garlic powder to give it more flavor. I did not use the red pepper, don't like heat. I ended up sprinkling on grated Parmesan-Romano-Asiago cheese on top to make it more palatable for us. IF, big IF, I make it again, I will use more bacon. Maybe that will help.
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