08 February 2010

Green Beans Even Kids Love

Tonight's dinner was so typical of the dinners that happen around here on weeknights. Meat, potatoes, and something green. I have a pretty all purpose way of cooking the something green, but tonight it was green beans and turned out kind of awesome. So when you read this keep in mind that the "green" part of this is pretty flexible. I like it with beans or mixed greens (collards & mustard usually), but you could use it with a range of vegetables as long as they have a little heft to them. This is not what you want to do with your delicate greens. Save those for the salads and such people!

Green Beans for Everyone

2# fresh green beans - trimmed and cut to about 1" lenght (you can use frozen here if you are in a hurry)
8oz bacon - diced
1 medium onion - chopped

In a large skillet (I use my wok so there is enough room for everything) cook the bacon until it has given up most of it's fat and is starting to crisp up. Add the onion and cook until slightly soft. Add the beans, stir to coat with the bacon fat and saute until the beans are slightly soft and warmed through. Be careful not to overcook, if they start to turn "army green" they are close to being over done. Take out of the pan with a slotted spoon so you leave most of the fat in the pan (you can pour this into a container and put in the fridge for later use). Serve warm.

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