Garden Green Beans with Bacon

I picked up fall garden green beans from the Farmer’s Market when I made this recipe the first time.  I think nice frozen whole green beans would do almost as well – simple and delicious.   I was surprised the bacon got crisp after cooking it with the beans - this is so good I have made it several times since.
                      Garden Green Beans With Bacon
  1        Pound  Green Beans -- fresh, trimmed
  4        Slices  Bacon -- cut in 1/2" pieces
  1        Cup  Red Onion -- sliced 1/8" thick
  3        Tablespoons  Butter
     1/2 Teaspoon  Pepper
     1/4 Teaspoon  Salt -- optional

In a 3 quart saucepan, place beans and bacon; add enough water to cover.  Bring to a full boil, cook over medium heat, stirring occasionally, until beans are crisply tender (20-25 minutes); drain.
Return to pan; add remaining ingredients.  Cook over medium heat until onion is crisply tender, 5-7 minutes.
6 servings
$2.34 or 39¢ per serving if all ingredients are purchased.
"Land O'Lakes Treasury of Country Recipes 1992"
Per Serving (excluding unknown items): 106 Calories; 8g Fat (64.0% calories from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 220mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

1 comment:

  1. This is the way I have fixed my green beans for years, actually just about the only way I like green beans. Delicious!

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