Green Beans And Pears With Bacon Recipes

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
• Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
• Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
• Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
• Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.

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 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:

• Prepare green beans according to package directions.
• Meanwhile, sauté pears with melted butter, brown sugar, and balsamic vinegar in a large skillet over medium-high heat 5 minutes or until crisp-tender.
• Stir in hot green beans, and sprinkle with salt and freshly ground pepper to taste.

Steps:

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

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.