Prep 1 min
Cook 10 mins
These are so yummy--and oh so easy! I like to use frozen whole green beans versus the cut ones. If you can find the slender whole beans, that's even better! These can be made with fresh beans too, but you have to adjust the cooking time. Being that fresh bean season is so short, I usually use the frozen. For the sliced almonds, I really love "Roasted Garlic Caesar" Almond Accents made by Sunkist. These can usually be found in the produce or salad dressing section of your grocery store.
- 1 (16 ounce) bag frozen green beans
- 1 tablespoon olive oil
- 1⁄2 cup water
- 1 tablespoon powdered chicken base
- 1 tablespoon instant minced onion
- garlic pepper seasoning
- 2 tablespoons toasted sliced almonds
- 1 tablespoon bacon bits
- Heat oil in skillet. Add beans and stir fry for 2 minutes.
- Add water, chicken base, and dried minced onion.
- Bring to boil, then turn down heat to simmer covered for about 5 minutes.
- Uncover, stir in bacon bits, and cook for another minute or until water is almost evaporated from pan.
- Season to taste with garlic pepper seasoning.
- Stir in almonds.
We really enjoyed the bacon and almonds with the green beans. I used fresh onion as opposed to the instant onion and I used reduced sodium bouillon. An excellent side dish that I will make again. I would really like to try this with fresh green beans when they are in season as they're a bit pricey right now. Thx Beth.
This recipe was very nice my husband absolutely loved it. He just couldn't get enough. I have always loved roasted almonds with green beans and never really made it myself so I thought I would give it a go. I do have to agree with HokiesLady that it is too "salty" for our taste even with using vegetable base instead of chicken base. Next time and there will be many next times I will cut back a little on the vegetable base. These are definitely Easy Pleasy!!
These beans were pretty good. I am not leaving stars right now as I had to make some adjustments after the first go round. I am not sure I liked the "salty" taste with the chicken base nor the minced onion. So I made this a 2nd time and used finely grated fresh vidalia onion and just omitted the chicken base. These turned out with more flavor from the beans. In both I used crisp bacon I cooked myself as I prefer that over bacon bits (again too salty). Overall we enjoyed the 2nd go-round better with the changes. I don't want to affect the ratings for this recipe based on our preference of less salt so I am just leaving comments. Thanks for posting and allowing me to tweak things to our tastes. Made for My 3 Chefs tag event June 2008.