Prep 0 mins
Cook 10 mins
These beans are very good and so easy. Slightly sweet with a hint of mustard. You can use butter or oil in place of bacon fat, but the bacon fat really makes it tasty.
- 1⁄2 lb fresh green beans, trimmed
- 1 teaspoon bacon fat
- 1 teaspoon granulated sugar
- 2 teaspoons coarse ground mustard
- 2 teaspoons Worcestershire sauce
- Steam or boil green beans until just underdone to your liking (I make mine crisp-tender).
- In a medium skillet, heat bacon fat over medium high heat.
- You only want the fat to coat the bottom of the pan, the beans should not be swimming in it.
- Add beans and saute, stirring to coat with bacon fat, about 2 minutes, until beans start to sizzle.
- Sprinkle with sugar and stir to coat, about 1 minute.
- Lower heat and add mustard and worcestershire sauce, stirring well, and saute for another 2 minutes or so.
- Serve hot.
This made a nice change from the regular way I prepare green beans. I had whole frozen green beans on hand and used those after thawing them. They worked out fine. Thank you for sharing your recipe!
Ok, so my 1yr old is going through a phase where just about the only vegetable he will consume is green beans. Thank goodness I can count on Zaar to offer recipes such as this one to mix things up a little. I also normally use bacon fat in my beans, but haven't tried it this way before. Good and different, a blessing being that green beans might be a staple until this phase changes. Thanks for sharing this great recipe Kelly!
Wonderful and easy recipe. I always use bacon fat for my beans. It was the other ingredients that gave them such a kick and wonderful flavor. Thanks for posting.