I wanted to make another vegetable on Thanksgiving for those who didn't like the Scalloped Corn . This recipe ended up being perfect. Seriously, who doesn't love bacon? It's a really easy recipe but just adds a little something extra to regular old green beans.
This recipe is the one I used on Thanksgiving so the quantities are for a crowd. It can easily be cut to down to accommodate your family size. Actually, you really only need to use the method. The quantities really don't matter all that much. Just make it fit you.
One more thing before you read this recipe. If you are a regular reader of this cooking blog, you know I like recipes that are yummy and tasty but do not require a lot of time in the kitchen. Okay. Having said that....I used canned green beans! GASP! Did she say canned? Yes! I did! Fresh would have been nice but I decided that the green beans were not going to be what was taking center stage on Thanksgiving so I used canned! I saved myself the time of trimming and snapping them into smaller pieces. No one had any complaints!
Green Beans with Bacon
1/2 lb. bacon
2-3 Tablespoons butter
4 cans of cut green beans, drained
black pepper, to taste
1. Cut the 1/2 pound of bacon into thin strips.
2. In a large skillet over medium to medium high heat, fry bacon strips. Remove strips from skillet and set aside.
3. Discard all but 1-2 Tablespoons of the bacon grease from the skillet leaving the reserved bacon grease in the skillet.
4. Add butter to skillet and melt over medium high heat.
5. Add drained green beans to skillet and stir well making sure all green beans are heated.
6. Stir back in cooked bacon strips.
7. Season to taste with black pepper.
Note: I made this the day ahead but did not heat the green beans all the way through in step 5. I stirred them enough to cover them all with the grease/butter mixture. I put them all in a covered casserole dish and reheated them on Thanksgiving in the microwave.
Thanks for stopping by my kitchen!