Green Beans With Bacon Onion Recipes

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:

• To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

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:

• 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:

• 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 large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In the same skillet, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in wine; bring to a boil. Simmer, uncovered, for 5-8 minutes or until liquid is reduced by half., Add the green beans, salt, garlic powder and pepper; heat through. Stir in lemon juice and bacon.

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 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:

• In a large heavy skillet (I use my large cast iron pan or Le Creuset) over medium heat, cook the bacon and onion,stirring often, until bacon is lightly browned and the onion is softened (about 15 to 20 minutes).
• In a large measuring cup, stir the flour into the reserved liquid (or 1 1/2 cups water), whisking briskly with a fork until smooth.
• Pour the flour mixture all at once into the bacon and onion mixture; use a wire whisk and whisk briskly to combine. Use a wooden spoon to gently scrape browned bits from bottom of pan and incorporate them into the sauce.
• Cook and stir constantly (I use a wire whisk or wooden spoon) over medium-high heat until mixture comes to a boil. When mixture comes to a boil, continue to cook and stir on medium-high heat for 3 minutes more (at this stage you may want to add a touch more of water or flour, depending on how thick you want the sauce to be).
• Add the green beans, lemon zest, salt and pepper, and the fresh parsley (except one tablespoon snipped parsley, for garnish); stir to combine. Reduce heat to medium, stir occasionally until beans are hot (8 to 10 minutes).
• Remove from heat. Finish with a squeeze of fresh lemon juice and garnish with snipped parsley. Serve immediately.
• If making beans ahead, to serve later:.
• At this point, spoon hot bean mixture into a 1 1/2 to 2-quart size casserole dish; let cool slightly then cover and refrigerate. About 1 hour prior to serving, remove from fridge and let sit at room temp for 15 to 30 minutes. Place the covered casserole into a preheated 350 degree F oven for 30 to 40 minutes, until hot. Garnish with snipped parsley and serve hot.

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:

• In a large deep skillet, cook bacon over medium-high heat until evenly browned. Remove bacon to paper towels, and reserve drippings in the skillet.
• Place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. Cover, and bring to a boil over medium-high heat. Cook for 8 to 10 minutes, until bright green and tender. Drain.
• Place the green beans into a 2 quart casserole dish. Spread the onions in a layer over the green beans. Place bacon strips in a layer over the onions. Sprinkle almonds over the top. Heat the reserved drippings in the skillet over medium heat. Stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. Cover, and chill for at least one hour, but overnight is best.
• Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Check after 30 minutes, and cover if necessary.

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:

• Trim green beans and cut in half.
• Cook beans in boiling water for 4 minutes or until crisp-tender.
• Rinse with cold water; drain and pat dry.
• Cook bacon in a large nonstick skillet over medium-high heat until crisp.
• Remove bacon from pan, reserving 2 tablespoons drippings in pan.
• Crumble bacon and set aside.
• Add onions to drippings, cook 3 minutes stirring occasionally.
• Add sugar and thyme, cook 3 minutes or until onions are golden brown.
• Add beans and cook for 2 minutes or until thoroughly heated.
• Add vinegar, salt and pepper; toss to coat.
• Stir in crumbled bacon just before serving.

Steps:

• Cook beans according to package directions. Meanwhile, in a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings. , In same pan, saute onions in drippings over medium heat until tender and lightly browned, 7-9 minutes. In a bowl, whisk remaining ingredients until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes., Drain beans and add to warm dressing; toss and heat through. Top with bacon.

Steps:

• In a 2 quart saucepan, add green beans in enough water just to cover them, and bring to a boil, reduce heat and simmer, uncovered about 15 minutes or until crisp tender.
• Drain and immediately rinse with cool water to stop cooking. Drain and set aside.
• In a large skillet, cook bacon over medium-high heat until crisp. Stirring frequently.
• Reserve 1 tablespoons of bacon fat and drain off the rest and place bacon on plate covered with paper towels.
• In the same skillet add onion and 1 tablespoons bacon fat and cook over medium heat, stirring occasionally, until tender.
• Stir in tomato, garlic, oregano, salt and pepper into onions and simmer about 5 minutes.
• Stir in green beans and heat through.
• Add bacon and stir to blend.
• Transfer mixture to serving dish and drizzle with lemon or lime juice.

Steps:

• Fry bacon in pan til done sprinkling both sides as it cooks with coarse ground pepper.
• Drain on paper towels, set aside.
• Add half a stick of butter to bacon grease, (4 Tbl.).
• Add chopped onion and 1 Tbl. balsamic vinegar and cook slowly over low heat for about 20 minutes til soft and sweet.
• Remove from heat.
• In crockpot, put 2 cans (drained) green beans.
• Sprinkle with a little salt and pepper.
• Sprinkle with half the bacon, broken into small pieces.
• Sprinkle with half the cooked onions.
• Sprinkle with half, (1/2 tsp.), dark brown sugar.
• Drizzle with 1-2 Tbl. bacon/butter grease from pan. (Yes, do this.)LOL.
• Drizzle with 1/2 Tbl. balsamic vinegar.
• Repeat everything (*just draining one can, and add the fourth (last) can of green beans with the water from can pouring over evenly.).
• Give all this a VERY gentle fold, folding only 2-3 times. Any more, and your green beans will begin to break up.
• Cut up your 2 Tbl. butter into 8 pieces and dot top.
• Cover and heat over high til hot throughout.
• About 45 minutes.
• You can also do this on the stove, or even in the oven in a casserole dish (covered.).

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:

• Heat the bacon in a large pot over medium high heat until lightly browned but still tender. Add the onion and saute until tender, 6 to 8 minutes. Add the garlic and saute a few more minutes.
• Add the green beans and enough broth to cover, bring to a boil, reduce heat to low, and simmer, covered, for 25 to 35 minutes, until the beans are very tender. Season with salt and pepper to taste. Add hot pepper vinegar if desired.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
• Meanwhile, 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 tender-crisp, 3 to 5 minutes. Drain.
• Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
• Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.