Prep 15 mins
Cook 10 mins
This is our Thanksgiving side dish staple but it would go great with chicken or salmon. One of the great things about this recipe is that you can cook the green beans ahead of time and make the sauce at the last minute which usually helps with those holiday meals! This is a family recipe that originally came from my Aunt in SoCal. UPDATE: after reading reviews, I've increased the amount of chicken broth to make more of the yummy sauce. Thanks for the great feedback!
- Saute bacon in large skillet over medium-high heat until crisp. Drain off all but 2 tablespoons of bacon drippings.
- Add green onions and garlic. Cook and stir just until you can smell the garlic or until the green onions are slightly tender.
- Stir in Dijon mustard, then reduce heat to low.
- Gradually blend in chicken broth, heating and stirring just until thickened.
- Pour sauce over beans, tossing until coated.
- Season to taste with salt and pepper.
Just the thing!
Usually I don't really like dishes made with Dijon Mustard. But this recipe doesn't taste only that. With the bacons and green onions, it gives a lot of flavours. I didn't use garlic. And no need to use salt. It was enough salty and my bacon was 8 % sodium. Very delicious. Even my baby of 2 years and a half ate what I gave him. Thanks WildLime :) Made for PAC Spring 2008
This is very quick and easy, and a new favorite at our house! I don't know what I did to the proportions, but I ended up having to add a couple tablespoons of white wine to keep it liquid. Still yummy! Thanks for sharing!