Peppered Bacon Green Beans Recipes

QUICK GREEN BEANS WITH BACON

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

SAUTEED GREEN BEANS WITH GARLIC AND PEPPER

Steps:

• Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
• Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.

PEPPERED BACON GREEN BEANS

Steps:

• 1. Cook bacon in a non stick skillet until crispy, drain bacon on paper towels
• 2. In the bacon fat left in the pan add the onion and cook until translucant
• 3. Add the garlic powder, chicken bouillon, and green beans.
• 4. Pour the water over the beans and season with salt and pepper
• 5. Cover, once it boils reduce heat to a simmer and cook for 1 - 2 hours. Enjoy. * If your in a rush this can be made and finished in 30 min just doesn't have as much time to absorb the flavors.

BACON FRIED GREEN BEANS

Steps:

• In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes. Add beans to bacon and cook about 3 to 5, tossing. Season with vinegar and sugar prior to serving.

GREEN BEANS AND BACON

Steps:

• Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
• Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

BACON-WALNUT GREEN BEANS

Steps:

• Place beans in large saucepan and cover with water.
• Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender.
• Meanwhile, melt butter in large skillet over low to medium heat.
• Saute garlic for a couple of minutes until tender being careful not to burn; add the thyme.
• Stir in the brown sugar, soy sauce and Worcestershire sauce.
• Cook for a couple of minutes until sugar is dissolved.
• Drain beans; add to the skillet.
• Cook and stir for 2 minutes or unitl heated through.
• Sprinkle with the bacon and walnuts; toss to coat.

GREEN BEAN AND BACON SAUTE

Steps:

• Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan.
• Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to the pan and toss with the beans before serving.

GREEN BEANS WITH BACON AND RED BELL PEPPER

Steps:

• Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.