Bacon Onion Green Beans Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off all but 1 tablespoon drippings. Saute onion in drippings until tender. Stir in vinegar, salt and pepper., Meanwhile, place beans in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 4-7 minutes; drain., Place beans in a large bowl; toss with bacon and onion mixture. Sprinkle with sesame seeds.

Steps:

• Heat a heavy bottomed pot over medium high heat. Add the olive oil, bacon, and onions and cook until the onion is soft, about 5 to 10 minutes. Stir in the green beans and chicken stock; season with salt and pepper. Reduce the heat to low, and cook the green beans until they are soft but not mushy, about 30 to 45 minutes. Taste and adjust seasoning.

Steps:

• Take scissors (I have a pair I use for food only) and cut up your bacon into a skillet.
• Start frying over medium heat until you get some of the bacon grease"oozing" out.
• Add diced onion.
• Continue to cook until bacon is done.
• Cook your green beans according to package directions.
• When done, drain them and pour into a bowl.
• Dump the fried bacon and onion (and grease) over the green beans.
• Toss to coat.
• Serve!
• *I know, this sounds greasy, but when spread out over a good sized serving of green beans, it's really not that bad.
• Also, I have used turkey bacon before and it works ok-- then you don't have the grease though, to fry up the onions--.

Steps:

• In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes. Add beans to bacon and cook about 3 to 5, tossing. Season with vinegar and sugar prior to serving.

Steps:

• Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
• Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

Steps:

• In a large heavy pot or Dutch Oven add the olive oil and butter.
• Heat to medium high.
• Add the onions and bacon.
• Cook until the onions are soft and browning lightly, about 8 minutes.
• Add the green beans and chicken stock.
• Bring to a boil, reduce heat to low and simmer, stirring a few times until green beans are soft, about 30 minutes.
• Your liquid should be cooked down, giving the green beans a "glazed" look, or coating if you will.
• Salt and pepper to taste.

Steps:

• Trim green beans and steam until crisp tender.
• In the meantime fry bacon and onion until bacon is crisp and onion is translucent.
• Depending on the amount of bacon fat, pour some off, but leave about two tablespoons.
• Add steamed beans, broth, and toss coat.
• Simmer for about five minutes.
• Add shredded parmesan cheese just before serving.
• This recipe will make four side dishes, but my husband and I managed to gobble it up all by ourselves.

Steps:

• In a large deep skillet, cook the bacon over moderate heat, stirring, until golden. Transfer the bacon with a slotted spoon to a plate. Add the onion to the skillet and cook, stirring, until softened. Add the beans, pepper flakes, and salt and saute over moderately high heat, stirring, for 2 minutes.
• Add the boiling water and cover the skillet immediately. Steam the beans, shaking the skillet occasionally, for 15 minutes, or until just tender. Add the butter, vinegar, and salt and pepper and toss until combined. Sprinkle with the bacon.

Steps:

• Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until tender. Meanwhile, in a nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion and green pepper until tender., Drain beans; set aside. In a small bowl, combine flour and milk until smooth; stir into the onion mixture. Add salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the beans; heat through.

Steps:

• Fry the bacon and onion in skillet.
• When onion is clear add the green beans, juice and all, and pepper.
• Cook until juice is almost gone.