Our green beans are producing now! I promised I would try some new-recipes-to me and share them with you. Here is the one I made the other night with fresh green beans. The recipe suggests canned or frozen, but not during the height of the green bean harvest! I just boiled the fresh beans till tender, then substituted them for the canned or frozen. (If you freeze beans, I bet this would be a great recipe to try.)
Green Beans with Bacon from About.com Southern Food, Diana Rattray
2 cans (16 oz each) cut green beans, drained, or 16- 20 oz. frozen green beans, cooked and drained
5 slices bacon
1/4 c. chopped onion
1/2 c. cold water
1 T. vinegar
1 T. cornstarch
1 tsp sugar
1/4 tsp. salt
dash of pepper
In a large skillet, cook bacon til crisp. Drain bacon on paper towels, leave 1 T. drippings in the skillet. In remaining drippings, cook onion till just tender. In a measuring cup, combine water and vinegar, stir in cornstarch. Add sugar, salt, and pepper, then pour liquid in skillet. Cook, stirring, till thick and bubbly. Add drained beans, stir to coat beans with sauce. Heat through. Transfer green beans to serving dish. Top beans with crumbled bacon. Serves 4 to 6.
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