*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.
After I removed the bacon from the cast iron skillet, I left some of the bacon fat in the skillet and sauteed the beans, onion and a little fresh minced garlic in the bacon fat with a pat butter, added some fresh ground pepper and let it cook until the onions started to turn translucent. I then poured over the chicken broth and simmered. We LOVED these green beans. My husband said that these reminded him of beans his Dad made for him growing up, he was quite upset there weren't any more. Next time, I'll double the recipe.
We love green beans with bacon and onion. I did this recipe a little different though. Fry up the bacon remove and drain all the grease from the pan except what clings to the pan. Add the onions and saute them in the little bit of bacon fat - add the garlic and cook for just a minute or two then add the green beans and the chicken broth. Use the broth to deglaze the bacon goodness from the bottom of the pan. Cover and cook until tender. Plate the green beans and sprinkle with the reserved bacon. (The juice from the green beans is excellent added to gravy if you are making gravy.) This way you save the calories from the butter and only mess up one pan.
There are any number of ways this can be prepared, so do what works for you. In my case, I cooked the beans in boiling water for about five minutes while I sauteed the bacon, onions and garlic. Drained the beans, added them to the pan with the bacon/onion mixture and tossed until coated. Cooking these for 15-20 minutes would be far too long, at least for my liking.
I make this dish often every summer as I always have a bumper crop of beans. At least once I really splurge and make it the old farmers way. Brown the bacon remove bacon discard all but 2 tablespoons of bacon fat (so would not use the butter in this recipe) saute the onions in the bacon grease and then add the bacon and the rest of the ingredients and cook until the beans are tender. The bacon grease really does add a sinfully good flavor. I only do that once or twice a summer. The rest of the time I make it as this recipe directs using Smart Balance margarine. It's really a wonderful veggie side dish.
Oh my these were delicious! I followed recipe exactly (used bag of Real Bacon Pieces instead of cooking bacon to save time) and the family gobbled them down. Next time I will leave the extra salt out and let the bacon and broth do their job... so tasty and easy!
We love this recipe!!! Reminds me of the green beans at Texas Roadhouse.:-) To save time I use a bag of Real Bacon pieces. Also the longer it sets the better the flavor and the beans still stay somewhat crunchy. Definitely a family favorite!!!
This was delicious!!!!! I originally made it as a gluten free side dish for my mother but that pan was quickly devoured by everyone and I had to make a second huge batch hoping to have some left overs for lunch. They finished that pan off too!!!!!!!! You know it's recipe gold when that happens!!!!! I love that it's a new way to get my kids to eat their fresh green beans. Thank you so much for sharing xoxoxoxoxoxo