GREEN BEANS WITH WARM BACON VINAIGRETTE
Grill the green beans for this side dish with a bacon-mustard dressing.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare an outdoor grill for medium-high heat.
- Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
- Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
- While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
- Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.
GREEN BEANS WITH WARM BACON DRESSING
Provided by Martina McBride
Categories side-dish
Time 30m
Yield 5 to 6 servings
Number Of Ingredients 11
Steps:
- Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain. Pat dry. Place the beans in a large bowl.
- Cook the bacon in a skillet, and transfer to drain, reserving the drippings in the skillet. Add the shallots and garlic to the drippings. Saute over medium, 1 minute or just until soft. Add the vinegar, Dijon and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Remove from the heat and slowly whisk in the olive oil.
- Toss the beans with the warm dressing. Season with salt. Arrange on a serving platter. Sprinkle with the reserved bacon, goat cheese and dried cranberries. Serve immediately.
GRILLED SALMON STEAKS AND SUMMER BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Season the salmon with salt and pepper. Combine the paprika, brown sugar, cumin and garlic powder in a small bowl. Rub the spice mix all over the salmon and set aside. Toast the almonds in a small skillet over medium heat, swirling the skillet, 4 to 6 minutes. Transfer to a plate.
- Combine 1/4 cup toasted almonds, the roasted red peppers, vinegar and 1 tablespoon water in a blender. Puree until mostly smooth. With the machine running, slowly add 1/4 cup olive oil and puree until smooth; season with salt and pepper.
- Oil the grill grates. Toss the beans with the remaining 2 teaspoons olive oil; season with salt and pepper. Put in a grill basket and grill, tossing occasionally, until charred and tender, 8 to 10 minutes. Rub the salmon with olive oil and grill until well-marked, 3 to 4 minutes per side for medium doneness.
- Toss the beans with the basil and divide among plates. Sprinkle with the remaining almonds. Add the salmon to the plates and top with the sauce.
SUMMER BEANS WITH BACON
Make and share this Summer Beans With Bacon recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash bean, trim the ends.
- Cut into 1 1/2-inch pieces.
- Cook beans, covered in boiling water for 20 minutes or until tender; drain and keep warm.
- Cook bacon until crisp; crumble.
- Drain, reserving 2 tablespoons of dripping in skillet.
- Combine eggs, water, vinegar, sugar, and salt, stirring well.
- Stir into bacon dripping; cook over medium heat, stirring constantly until smooth and thickened.
- Place beans in a serving dish; pour dressing over top.
- Sprinkle with bacon and pimento.
Nutrition Facts : Calories 134.6, Fat 5.6, SaturatedFat 1.5, Cholesterol 87.3, Sodium 355, Carbohydrate 15.2, Fiber 4, Sugar 8.5, Protein 7
GREEN BEANS WITH WARM BACON DRESSING
Found in the November 2008 Woman's Day magazine and thought that DBF Steve would like it as he loves green beans with vinegar. I was right! He loves it and has requested it again and again so I'm posting it here for safe keeping. Note: I am listing the recipe as it was in the magazine, but when I make it I have used a 2 pound package of frozen green beans and cook them in those new Ziploc steamer bags (from frozen) for about 5-6 minutes. I also chop the bacon before frying it.
Provided by LAURIE
Categories Beans
Time 17m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large pot, bring green beans and enought water to cover to a boil.
- Cook 6 minutes or until tender crisp.
- Cook bacon in large skillet over medium heat until crisp.
- Drain on paper towel,.
- Remove all but 2 TBS bacon fat from skillet.
- Add shallots and saute` 1-2 minutes untils slightly golden.
- Remove from heat and stir in vinegar.
- Add green beans and salt and pepper.
- Toss to coat.
- Crumble bacon on top.
- Serve immediately.
Nutrition Facts : Calories 93.4, Fat 5.2, SaturatedFat 1.7, Cholesterol 7.7, Sodium 175, Carbohydrate 9.5, Fiber 3.9, Sugar 1.6, Protein 3.6
GREEN BEANS WITH WARM BACON DRESSING
Categories Side Sauté Valentine's Day Quick & Easy Vinegar Bacon Green Bean Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2 SERVINGS; CAN BE DOUBLED
Number Of Ingredients 4
Steps:
- Cook green beans in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to shallow bowl.
- Meanwhile, cook bacon in medium skillet over medium heat until crisp, about 8 minutes. Drain bacon on paper towel. Add shallot to skillet and sauté 30 seconds. Remove from heat and cool slightly. Stir vinegar into shallot mixture in skillet. Season warm dressing to taste with salt and pepper.
- Pour dressing over green beans and toss to coat. Crumble bacon over.
THREE BEAN SALAD WITH BACON DRESSING
If you like beans, you'll love this salad! Cook time does not include time for overnight soaking of the beans.
Provided by 2Bleu
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Drain the soaked black and red beans separately in a strainer. In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a boil. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft.
- Drain the beans separately in a colander and set aside, covered. Bring the remaining 3 cups of lightly salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green.
- Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels.
- In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels.
- In a small bowl, measure 1 tablespoon of the bacon fat and whisk it together with the remaining ingredients (except lemon wedges).
- In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, Garnish with lemon wedges.
Nutrition Facts : Calories 159.2, Fat 7.1, SaturatedFat 1.4, Cholesterol 5.9, Sodium 133.1, Carbohydrate 17.9, Fiber 4.1, Sugar 3.7, Protein 7.1
GREEN BEANS WITH WARM BACON DRESSING
This side dish recipe makes ordinary green beans company fare. Plus, they're easy. We like them warm or even room temperature. I found this years ago in Bon Appetit.
Provided by Normaone
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Cook beans in a large pot of salted water until tender, about 8 minutes.
- Drain and transfer to a bowl.
- While the beans are boiling, cook bacon in a medium skillet until crisp, about 8 minutes.
- Drain bacon on paper towels.
- Add shallot to skillet and saute 30 seconds.
- Remove from heat and cool slightly.
- Stir vinegar into shallot mixture.
- Season with salt and pepper.
- Pour dressing over green beans and toss until coated.
- Crumble bacon over.
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