I get rave reviews when I make these green beans for friends. No grease is used, except for a slight residual amount from the bacon. Tonight I am having mashed sweet potatoes, cubed steak, and pickled beets with the green beans. I fry the steak in olive oil sprayed into the ceramic skillet and cover it with garlic, salt, and pepper. Then I put horseradish sauce on it. I do not bread the cubed steak.
Always use fresh or frozen green beans. Canned green beans are flavorless and mushy. I cook mine until they are crisp tender. They are delicious made this way. When you boil them in water, you will not accomplish this same taste. The green beans grew in my garden and I froze them as they became ready to pick. I grew my favorite Detroit red beets, cooked them in their skins, peeled them when cool, pickled, and froze them. I dice them when freezing since I like the way dice feel in my mouth.
I am using my 7-inch Caphalon® ceramic skillet without a lid and a wooden fork to turn the ingredients. I can smell them as I write this.
- 9-ounces fresh or frozen green beans
- 2-slices Vidalia, white or yellow onion 1/4-inch thick
- 2-slices pork bacon hickory smoked
- Sea Salt
- Cracked black pepper
- Dashes of garlic powder (not garlic salt)
- Snip the bacon with kitchen scissors into 1-inch pieces and fry on medium-low until crisp. Drain all fat as you go along.
- Cut 2 slices of onion and dice or slice them.
- Add onions to the bacon and cook until transparent about 6 minutes.
- Add the green beans and cook uncovered for 12-15 minutes for crisp tender. Give them a healthy few shakes of garlic powder.
- You will need to add about an ounce of water. Let these fry until all water has evaporated. Stir/toss frequently.
You can use turkey bacon if you do not eat pork. Morningstar Farms makes bacon known as fakon, veggie bacon, or vacon, as a bacon substitute that is available in supermarkets.
My dinner was great and you must try green beans this way next time.