Recipe by Michele O'Sullivan
"Fresh green beans with a robust bacon, onion, and garlicky flavor."
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6 thick slices
fresh green beans, trimmed
ground black pepper
Nice change from the traditional green bean casserole for the Holidays. Used a packaged thick sliced bacon and frozen whole petite green beans. Cooked the bacon whole first until it was crisp then removed from pan. As per other reviews only retained about 1 tablespoon of the grease. When I added the beans and the water I put a lid on the pan but left it cracked which allowed the beans that were not in the water to steam, while allowing the water to evaporate. When the beans were cooked and the water was pretty much gone, I returned the crisp bacon which I had chopped to the pan and tossed, put the lid on tightly and just let it sit for about two hours. I didn't want the beans to get mushy, but did want the bacon to soften up a bit. Right before serving I just heated it up. Everybody loved it - will definitely make again.
As I always have with other vegetables as well, I frequently cook green beans with bacon and garlic. It was the addition of onion and the cooking method itself, that caught my eye. I always saute the bacon and garlic, then add the COOKED green beans to the pan and toss to coat. With this recipes's method, the green beans lose their vibrant color, the bacon gets limp, and the dish looks "muddied" overall. I'll stick to my method, where both the beans and the bacon retain their rich color and where the bacon flavor enhances, rather than overwhelms, the beans.
This turned out yummy, although the onion and garlic flavor was overshadowed by the bacon. It was also a tad greasy so I felt like it wasn't as healthy as green beans should be. Next time I think I will cook the bacon completely in the pan first, then set aside to drain on paper towels. I will pour out all but a tablespoon or two of grease, and then cook the beans, onion and garlic in those drippings with the water. Hopefully that will allow some of the other flavors to come out.
This is a GREAT tasting recipe! Reminded me of green beans from when I was a kid. I just cut up the bacon with kitchen shears, it's a lot easier than using a knife.
Have used this recipe for years, but I traditionally drain the bacon grease before cooking the garlic and onion as I have found that it tends to overpower the other flavors found in this recipe and add the bacon back prior to serving. Chicken broth vs water also gives a better flavor to the finished dish. Easy to modify to your own family's taste buds, ie., add mushrooms, toasted almonds, even gorgonzola cheese. Thanks Michele for a winner!
Great side dish, though I wouldn't recommend covering the skillet while cooking - the bacon and onions got a little watery. I added toasted almonds which added to its great flavor.
I was hoping that the little black cloud from friday would clear out, and I FINALLY did something right...made a successful meal, which included these beans. YUM. I used red onion (my favorite) and instead of water, I used beef broth.. we all liked this one, thanks Michele ;) Now that I am home bound...CHEERS!!
I thought this was a good recipe although I like to add my previously cooked bacon at the end so it's not soft. I always read other reviews for suggestions. thanks Michelle for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Smothered Green Beans
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 97
** Calories from Fat: 48
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