Easy Green Beans With Bacon Recipes

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:

• Heat oil in a skillet over low heat. Add garlic and cook for 30 seconds. Stir in green beans and brown sugar, and season with sea salt. Add bacon, increase heat to medium, and stir.
• Pour chicken broth into the pan, cover, and let simmer for 10 minutes. Stir, adding more broth if needed. Cover and cook for another 10 minutes. Stir, uncover, and simmer over low heat until liquid evaporates, about 10 minutes more. Serve.

Steps:

• Fry the bacon in the pan in which you will cook the beans.
• Do not pour off bacon fat.
• Dump one can of green beans including juice into the bacon& grease (first drops will sizzle.) Salt to taste- (the saltiness of the bacon will affect how much is needed.) Boil on a fairly hot temperature with lid off just until juice evaporates.
• Serve.
• This recipe can be doubled or tripled to serve more people.

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:

• 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:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until bright green and tender, yet firm to the bite, about 7 minutes. Drain in a colander.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Turn heat to medium and sauté garlic in the bacon grease until fragrant, about 30 seconds.
• Adjust heat, and add soy sauce, brandy, cream, and brown sugar. Cook until liquid starts to bubble and thicken, 3 to 5 minutes. Remove from heat.
• Add green beans to sauce in skillet and stir to coat. Serve immediately and top with cooked bacon.

Steps:

• Steam or boil green beans until just underdone to your liking (I make mine crisp-tender).
• In a medium skillet, heat bacon fat over medium high heat.
• You only want the fat to coat the bottom of the pan, the beans should not be swimming in it.
• Add beans and saute, stirring to coat with bacon fat, about 2 minutes, until beans start to sizzle.
• Sprinkle with sugar and stir to coat, about 1 minute.
• Lower heat and add mustard and worcestershire sauce, stirring well, and saute for another 2 minutes or so.
• Serve hot.

Steps:

• In a covered saucepan, cook beans in a small amount of water for 20-25 minutes or until tender. Drain. Meanwhile, in a skillet, cook bacon until crisp. Remove bacon, reserving drippings. Crumble bacon and set aside. Add beans to drippings; sprinkle with pepper and seasoned salt. Heat through. Add crumbled bacon and toss.