Prep 10 mins
Cook 10 mins
This is just a fast country dish that everybody likes.
- 4 slices bacon, chopped in small pieces
- 1 onion, chopped fine
- 2 (15 ounce) cans French style green beans
- 1⁄4 teaspoon pepper
- Fry the bacon and onion in skillet.
- When onion is clear add the green beans, juice and all, and pepper.
- Cook until juice is almost gone.
It was ok, but I find canned beans to be colorless and limp. I fried the bacon until almost crisp; poured off the oil reseving 1 tablespoon. Then saute'd the onion until transluscent. I added fresh green beans cut into 1-1/2 inch lengths. I added 2 tsp of sugar, garlic salt, pepper and red wine vinegar. Covered the pan, and simmered until beans were crisp tender. Off the heat I sprinkled the bacon bits on top.
I used this recipe as a jumping off point for cooking from an extended pantry or from your emergency food storage stash. :) I used fresh-picked green beans but could have easily used home-canned green beans. I used a half-pint of home-canned bacon and sautéed it with 1/3 cup dehydrated onions. I grated some Himalayan pink rock salt and ground some black peppercorns over it and served it up. MMMM...it was absolutely FANTASTIC!!! Even my young daughters asked for more. And now we know this dish will be served frequently if an emergency of any sort ever arises. Thank you, Dienia! Thank you. :)
These tasted wonderful, and they are not quite finished yet (still a lot of juice). I am trying to go low carb and also searching for another side for Xmas, and this is it. VERY quick and easy and is certainly going to satisfy the three of us who are looking for a bit healthier. I may try adding a little red wine vinegar or balsamic before I'm done, but right now, delicious.