Smothered Green Beans

What are these green beans smothered in, you ask? We've just got an answer for you... bacon! Yup, that's right. Our Smothered Green Beans pairs up with one of our favorite ingredients, along with a few others, of course, to bring you a side dish that's going to be in high demand from the very first time you make it. It's the perfect side dish recipe for any night of the week, so get in the kitchen and get cookin'!

Ingredients:

4 to 6 bacon slices

3 celery ribs, chopped

1 pound fresh green beans, trimmed

1 onion, chopped

1 red bell pepper, chopped

3 plum tomatoes, seeded and chopped

2 cloves garlic, minced

1 1/2 teaspoons salt

1/2 teaspoon dried basil

1/4 teaspoon black pepper

 

Directions:

1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside.
   
2. Cook celery and next 3 ingredients in hot drippings in skillet over medium-high heat 10 to 12 minutes.
   
3. Add tomatoes and remaining 4 ingredients; cook 5 minutes or until beans are tender, stirring often. Stir in crumbled bacon.

Notes:

The packaged pork tenderloins available in supermarkets, make quick, easy entree. Because they're already marinated, they can go straight for the package to your oven or grill.

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

 

Source:  mrfood.com

Best Ever Green Beans

• Servings : 4
• Prep Time : 10 minutes
• Cook Time : 45 minutes
• Ready In : 55 minutes

You will be amazed at the delightful flavor these green beans have!  A few simple ingredients make a can of green beans fit for any holiday table and year round!

Ingredients:

• 2, 14.5 oz cans green beans, drained & rinsed well
• 3 slices bacon, finely chopped
• 1/2 small onion, finely chopped
• 2 cups chicken broth
• 3 tsp. Cavender's Greek Seasoning
• 1/4 tsp. black pepper

Directions:

Step 1

Heat a pot over medium high heat, and add bacon. Cook for 5 minutes until lightly browned.

Step 2

Add onion and cook for another 5 minutes until onions are soft.

Step 3

Add green beans, chicken broth, Cavender's, and pepper. Stir to combine.

Step 4

Bring to a boil then reduce heat to simmer. Simmer for 30 minutes. Serve.

Source: greers.com

Green Beans, Potatoes and Ham

Ingredients:

2 ham hocks or 1-2 lb. Ham diced
4 slices bacon (raw)
2 onions, coarsely sliced
2 teaspoons salt
1 teaspoon sugar
1 clove of garlic, minced
2 -3 lbs fresh green beans
2 lbs new potatoes, quartered, peeled 

Directions: 


If using ham hocks, place them along with the bacon in large Dutch oven pot or soup pot; cover with water. Bring to a rapid boil. Turn burner to medium to medium-high and let it come to a medium boil. Add the sliced onion. Let this cook while you wash and snap your beans (about an hour or more). If using a cooked ham, just add the bacon and onion at this stage and the ham will go in later.

Wash beans, cut off ends and break in half. Add beans, salt, sugar, garlic, pepper and parsley to the ham hocks. Let it come to a boil and cook for about 15 minutes. If you want to continue cooking them on the top of the stove, turn down the heat to medium and continue to slow boil for about an hour or more or less, depending on how well you like your beans cooked. About 15-20 minutes before done, add your potatoes. If you are using a cooked ham instead of ham hocks, you can add it with the potatoes. Continue slow cooking until tender. Remove ham hocks from pot and dice or shred and mix in.

If you want to slow cook your beans, move everything over to a crockpot, and cook on low for 6 hours.

Source: icl.coop

Green Bean And Barley Salad

This unusual combination of crunchy-fresh beans and hearty barley is a tasty salad that can be made ahead of time.

Ingredients:

1 lb (454 g) green beans
1 cup (250 mL) pot barley or pearl barley
1/4 cup (60 mL) extra-virgin olive oil
3 tbsp (45 mL) white wine vinegar
1 garlic clove, minced
1-1/2 tsp (7 mL) minced fresh thyme
1-1/2 tsp (7 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) baby arugula leaves
2 cups (500 mL) grape tomatoes or cherry tomatoes, halved
2 green onions, thinly sliced
2/3 cup (150 mL) crumbled Canadian feta cheese, (about 100 g)

Direction:

Trim beans; halve diagonally. Blanch in saucepan of boiling water until tender- crisp, about 3 minutes. Cool in ice bath; drain and pat dry.
Meanwhile, in pot of boiling salted water, cook barley until tender, 20 to 25 minutes. Drain and let cool for 5 minutes.
In large bowl, whisk together oil, vinegar, garlic, thyme, mustard, salt and pepper; add barley and beans, tossing to coat well.
Add arugula, tomatoes and green onions, tossing well. (Make-ahead: Cover and let stand for up to 1 hour or refrigerate for up to 4 hours.) Stir in cheese.

Servings: 12

Source:  cbc.ca/bestrecipes