This is a family favorite and is quite versatile and forgiving. I prefer fresh green beans, cook time is the same. Sometimes I add loose brussle sprouts cut up in the free space of the pan. Sliced Cabbage works well with this recipe too. (only way my kids will eat cabbage) It works well as a base for a variety of veggies but I do cut back on the sugar and butter. I use about 1/2 to 3/4 cup brown sugar NOT packed, and about half the butter. I have on occasion omitted the butter and I don't taste a huge difference. (use water in place of butter otherwise the sugar crunches up) We also love to add crushed nuts sprinkled on top when we have them on hand. (Walnut, pecan, pistachio, and almond are our favs) I like to pull off the foil in the last 10 min to make the bacon crisp up, but I pour off the "fat and juice" into a container so it does not evaporate off. Reason being, it will keep in the fridge for about a week and a half and freezes well, and next time you go to make this recipe you do not need to add the butter or sugar again...just bacon wrap your veggies and pour the saved mixture over it and your done. When I reuse the juice like that, I save it 1 more time and dump it in my broth when I make ham and bean soup...yummm! Bonus, no waste. If your concerned about heart health, read and learn to make bacon from pork belly. It is far healthier than store bought which is why farmers who ate their own bacon and eggs often, did not die early of heart disease or cancer!
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This is a family favorite and is quite versatile and forgiving. I prefer fresh green beans,...