New recipes

Green Beans with Bacon and Candied Pecans

Green Beans with Bacon and Candied Pecans


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Prep 10min
  • Total25min
  • Servings4

Green beans are even better with a sweet and salty kick.MORE+LESS-

Ingredients

3

tablespoons maple syrup

1

tablespoon red wine vinegar

1/2

teaspoon Dijon mustard

1

lb. fresh green beans, trimmed

6

slices cooked bacon, crumbled

1/4

cup chopped candied pecans

Steps

Hide Images

  • 1

    Emulsify maple syrup, olive oil, red wine vinegar, Dijon mustard, and garlic in a food processor or blender, and set aside.

  • 2

    Blanch green beans by boiling them for 3-5 minutes until crisp. Drain the beans immediately and transfer them to a large bowl of ice water. Wait three minutes and drain. Allow the green beans to air dry or by patting them with a paper towel.

  • 3

    Toss the beans in the dressing and top them off with the crumbled bacon and pecans. Season lightly with salt and pepper.

Nutrition Information

No nutrition information available for this recipe


Green Beans with Candied Bacon

1. Preheat the oven to 400°. Line a large rimmed baking sheet with foil and set a wire rack inside. Arrange the bacon on the rack in a single layer. In a small bowl, mix the brown sugar and cayenne. Sprinkle over the bacon. Season with pepper. Roast until the sugar is bubbly and the bacon is crisp, 20 to 30 minutes. Let cool. Coarsely chop the bacon. Pour the drippings from the baking sheet into a large skillet.

2. Bring a large pot of water to a boil. Salt the water and add the green beans. Cook until crisp-tender, 5 to 7 minutes. Drain the green beans. Heat the drippings in the skillet with the rosemary over medium-high. Add the green beans and toss until coated. Season with salt and pepper. Cook, tossing often, until heated through, 3 to 5 minutes. Mix in the vinegar. Stir in the bacon.


How to make Green Beans with Bacon

Prep the green beans.

  • Bring a large pot of water to boil on the stove over high heat.
  • Add fresh green beans to the pot and cook for 3 minutes.
  • Drain the beans and immediately place them in a large bowl of ice water for 3 minutes.
  • Remove the beans from the ice bath and set aside.

Cook the bacon.

  • Add 3 slices of bacon to a large skillet on the stove over medium high heat.
  • Cook the bacon for 4-5 minutes per side, or until crisp.
  • Remove the bacon slices from the skillet and place on a paper towel lined plate to drain the grease

Finish the dish.

  • Add the cooked green beans to the pan on the stove with the bacon drippings and cook the beans in the bacon fat over medium high heat for 2-3 minutes.
  • Chop the cooked bacon and add it to the green beans with blue cheese crumbles, chopped candied pecans, salt and pepper.

Browned Butter Green Beans with Bacon and Pecans

When I'm putting a meal on my table, Mrs. George's voice still rings in my conscience when it comes to menu planning.

She was my Occupational Home Economics teacher at Biloxi High School and I truly loved her. The term "Occupational Home Ec" probably sounds odd, but it was the way that the Future Homemakers of America were addressing the fact that women had transitioned from being full time homemakers to working women - who happened to still run the home too. What that meant, was that I attended my core classes so I could still graduate, had several hours of OHE and then. I worked. And, until Hurricane Katrina moved my employer from the Gulf Coast, I never stopped.

That was back in the days when home economics was an important part of every girl's life. It was where I first learned about meal planning, really got in the kitchen all on my own to cook and bake, sewed my first zipper in a skirt. and promptly learned how to rip it out and redo it. I actually still have the sewing kit I used back then, along with a Sears Kenmore sewing machine that I got my senior year of high school.

I hope that somehow Mrs. George knows that it stuck, because I still automatically think of the arrangement of a balanced plate when I decide on what's for supper. Do I always follow it? Of course not. I mean we Southerners are notorious over-loaders of the carbohydrate. We will get a veggie plate at our favorite country restaurant that contains macaroni and cheese, hashbrown casserole, fried okra and pinto beans, plus those made-from-scratch buttermilk biscuits or corn muffins on the side. Without blinking an eye.

When it comes to a vegetable though, green beans have always been a go-to in our house. mostly because it is one vegetable I can be sure that my husband will eat! I have a few ways that I like to prepare them, but my top favorite, and the one I prepare the most, is cooked down with some bacon drippings and a little bit of sauteed onion, and sometimes tiny new potatoes. I use fresh, frozen and canned green beans. Doesn't matter to me - they're all good.

When a holiday rolls around though, I do like to jazz them up just a bit, whether that's dressed in the sweet and sour flavor we Southerners love so much, or simply tossed with a few herbs and maybe a touch of sliced almonds, or chopped walnuts or pecans, as they are here.

This Christmas, I decided to go with a browned butter sauce and pecans, and of course, a little bacon accent. Now. browned butter isn't the same as burned and bitter butter. It just refers to letting the butter cook down until the water has evaporated out of it, and the solids separate and brown. It develops a light brown color and a nutty taste and fragrance, that is great as a base to add in pastries and cakes, or, along with the addition of a variety of herbs and an acid, is a flavorful sauce for fish, tossed with pasta, or like here, as a dressing for vegetables.

Besides trimming the ends off the beans, you can also cut them in half, or even into thirds if you like.

Recipe: Browned Butter Green Beans with Bacon and Pecans

  • 2 pounds of fresh green beans , trimmed
  • 2 teaspoons of salt
  • 3 slices of bacon
  • 1/2 cup of chopped sweet or yellow onion
  • 1 teaspoon of finely minced garlic
  • 1/4 cup (1/2 stick) of unsalted, cold butter
  • 1/2 cup of pecan halves , roughly chopped
  • 1/4 teaspoon of dried sage
  • 1/4 teaspoon of dried thyme
  • Salt , pepper and Cajun seasoning , to taste
  • 2 teaspoons of fresh lemon juice
  • 1 teaspoon of dried parsley

Trim beans and cut in half or thirds, if desired. Bring a large pot of water to a boil add salt and beans, return to a boil and cook until tender, about 7 minutes. Drain and immediately dredge into ice water to stop the cooking process. Drain again and set aside. Meanwhile, cook bacon in a large skillet until crisp. Set aside and when cool, roughly chop. Add onion to the bacon drippings and cook until tender, about 5 minutes add garlic, cook another minute, scrape the skillet clean and set aside.

Cut the butter into slices and add to the skillet increase heat to medium high, and cook, constantly stirring the butter until it is lightly browned and fragrant. Add the pecans cook and stir, to toast, about 2 minutes. Reduce heat, add the drained beans and toss them in the butter until heated through. Add the onion, seasonings and chopped bacon. Taste, adjust seasonings, squeeze fresh lemon on top, add parsley, toss again and transfer to serving dish. Serve immediately.

Cook's Notes: Okay to substitute an equal amount of cooked, frozen or canned whole green beans (drained and right out of the can). You may also use other nuts such as sliced or slivered almonds or roughly chopped walnuts or hazelnuts. Use fresh herbs when you have them. You must, however, use real butter - no substitutes for this one!

Check These Recipes Out Too Y'all!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.


How to Prep Fresh Green Beans

  • Wash fresh green beans thoroughly in cool water. Repeat.
  • Pat green beans dry.
  • Trim the stems off the green beans in batches. You can trim them straight or at a slight diagonal for a more gourmet look.
  • The most efficient way to trim fresh green beans is to line a small bunch on a cutting board so the ends are even on one side. Trim the ends on this even side.
  • Level the other side and trim those ends.
  • Beans are more aesthetically pleasing left whole but if they are extra long, then you can cut them in half.


Instructions

Cook beans in boiling water in large uncovered saucepan on medium-high heat 5 to 6 minutes or until tender-crisp. Drain immediately and rinse with cold water. Let drain until dry or pat dry with paper towels before tossing with Vinaigrette. Set aside.

Cook bacon in large skillet on medium heat until crisp. Remove bacon. Crumble and set aside. Remove all but 1 tablespoon drippings from skillet.

Stir vinegar, mustard, honey, garlic salt and pepper into skillet with a whisk until smooth. Cook and stir on medium heat until mixture is slightly thickened. Remove from heat.

Stir bacon into vinaigrette in skillet. Add beans and pecans toss to coat well. Serve immediately or at room temperature.


Balsamic Green Beans with Candied Bacon

I can’t believe Christmas is next week! I don’t know why but this holiday season has been a little more calm for me. And I actually got holiday cards made (I just have to mail them!) and I’m finished with my holiday shopping. How did that happen.

I think I work well with having deadlines .. or giving myself deadlines. . while I am in the midst of it all, I hate it. But once I’m done and can breathe, it’s quite exhilarating!

After seeing this and shopping around Nordstrom.com for a while, I ordered pajamas for my entire family .. my brother and his family, my sister and her family, my parents, me, Paul and the girls. . we’re all going to be sporting new pj’s this holiday season. You can bet I’m going to Instagram this!!

When we were little, my dad would wake up early (he’s an early bird like me) and make breakfast for us. We would wake up to the smell of bacon and someone screaming (or crying) in Korean. My dad would be blasting a Korean drama from the TV. Maybe this was his way of waking us up?

Anyway, now whenever I smell bacon, I am immediately transported back to my childhood days, sitting around the table with my family, happy and going to town on some bacon.

This year, on Christmas Eve, I’m going to surprise my family with candied bacon. I don’t know what took me so dang long to make this myself. It’s so easy and doesn’t require a lot of ingredients. And, you guessed it, your kitchen will smell amazing.

Candied bacon is a revelation! SO good. . and just like candy, you will want to eat a LOT. It’s so yummy! And it tastes exactly how you would imagine it to taste. Sweet, sticky, crispy, slightly salty, chewy and delicious! The neighborhood kids or dogs might come knocking on your door to get some, so just a warning.

This year, we’re having prime rib and savory cheddar cheese and chive popovers for our holiday dinner and I’m serving this with this fabulous side dish: Balsamic Green Beans with Candied Bacon.

Have you guys ever thought to use a splash of vanilla to enhance the taste of savory dishes? You guys have to try this!! It’s amazing! My green beans never tasted so good! And I added Nielsen-Massey’s Pure Vanilla Bean Paste to my candied bacon too! OH MY, so good. Took the flavor profile up like 5,000 notches!

Today, I’ve partnered with Nielsen-Massey, the maker of pure vanilla extracts and flavorings including organic vanilla, Madagascar, Mexican Bourbon, Indonesian and Tahitian!

For 108 years, Nielsen-Massey has been the trusted name for adding flavor to holiday baked goods, but did you know that a splash of vanilla can enhance the taste of savory dishes as well? From adding a zing to sweet potatoes to serving as that special something in risotto, Nielsen-Massey provides recipe inspiration for every holiday dish!

Click here for more recipe inspiration! Even if you don’t try my green bean recipe, try something on your own! Add that splash of vanilla and let me know what you think!!

Wishing everyone the best holiday ever and one filled with love and lots of yummy food! Happy Holidays!!


Skillet Green Beans with Bacon

Fresh green beans are one of the few vegetables that everyone in my family will eat. Even more so when I add bacon, and these quick Skillet Green Beans with Bacon are one of our favorites!

I love how the beans get a little bit crispy and blackened in the skillet, but stay tender and juicy on the inside.

I made this tonight and my family really liked it. I added a package of fresh mushrooms and the recipe turned out great!

I like to leave my green beans whole and just trim the ends, but if you prefer smaller pieces, you could certainly cut them in half.

These beans are easy enough to serve as a weeknight side dish, but nice enough for your holiday menu.

I’m pretty sure it’s the bacon, but when I come across a way to serve veggies that my kids actually enjoy, it’s going to make a regular appearance at my dinner table!


Recipe Summary

  • 2 tablespoons sugar
  • 1 tablespoon water
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground red pepper
  • ¾ cup coarsely chopped pecans
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon kosher salt, divided
  • 2 pounds green beans, trimmed
  • 2 tablespoons unsalted butter
  • ¼ teaspoon freshly ground black pepper

Preheat oven to 350°. Line a jelly-roll pan with parchment paper.

Bring sugar, 1 tablespoon water, cumin, and red pepper to a boil in a small saucepan over medium heat, stirring constantly until sugar dissolves. Remove pan from heat stir in pecans, rosemary, and 1/4 teaspoon salt. Spread pecan mixture in an even layer on prepared pan. Bake at 350° for 12 minutes or until fragrant and browned. Cool in pan, stirring occasionally.

Place green beans in a large saucepan of boiling water cook 4 minutes. Drain and plunge green beans into ice water drain.

Melt butter in a large nonstick skillet over medium-high heat. Add beans sauté 5 minutes or until thoroughly heated. Sprinkle remaining 1/4 teaspoon salt and black pepper over green beans toss. Place beans on a serving platter sprinkle with pecan mixture. Serve immediately.


Bacon Green Beans and More Thanksgiving Side Dishes


Of all the holidays that we celebrate, Thanksgiving is probably the one most focused on traditions. From the meal you enjoy to the people you have around your table and the way you spend your afternoon, practically everyone has a set plan of how the day will go.


In my family, Thanksgiving dinner has been held at my mom's house although the guest list has changed through the years. And as far as I can remember, the menu has always been the same. A golden roast turkey, homemade sage stuffing made according to grandma's recipe, creamy mashed potatoes and gravy, fresh squash and cranberry jello salad.


There are some who are willing to try deep frying the traditional bird or adding ingredients like garlic to their potatoes. But for most, the food chosen to serve on Thanksgiving isn't something that people are willing to experiment thanks to the traditions that have been passed on through the years.


I'm teaming up again with my blogging friends for another month of Tastes of the Season. Today we are making sure that you are completely prepared for what to serve with your Thanksgiving turkey by sharing our favorite holiday recipes. The complete list of everyone participating appears after my recipe in this post.


When it was time to come up with a recipe to share today that you can serve for your upcoming Thanksgiving festivities, I wanted to find something that could compliment the traditional meal we already have. Nothing far out or complicated, because Lord knows there is already enough food to prepare on the big day. And I was searching for a dish that practically anyone would enjoy.


I'm not a fan of most vegetables, but one that I will gladly eat is green beans which is a side that many people choose to include on their Thanksgiving menu. I find that most every food is better when a little bacon is added, so this side dish of Bacon Green Beans is one of my favorites.


It is a perfect side to accompany just about any meal during the year and doesn't need to be saved just for the fall holiday.


Bacon and Onion Green Beans is a simple recipe to make and can be done in one single pan. A seasoned cast iron skillet is ideal because of the flavor it can impart on you food. But if you don't have one, any skillet will do.


While the recipe calls for frozen green beans, feel free to substitute fresh ones if they are available for an even more flavor. Just be sure to wash and trim the beans before adding them to the pan.


Green Beans with Bacon and Candied Pecans - Recipes

For the candied bacon:
Preheat your oven to 350 degrees F. Line a baking sheet with foil or parchment paper and place an over safe rack on top.

Stir together the dark brown sugar, maple syrup, vanilla bean paste, Dijon mustard and apple cider vinegar. Season with pepper and a pinch of salt and stir together one more time.

Pour the mixture into a casserole baking dish and lay in the slices of bacon, one at a time, coating each one on both sides and then placing each slice (in a single row) on the rack to go into the oven.

Bake for about 25 to 30 minutes, or until cooked through and slightly crispy but not burnt. Remove from the oven and let cool for at least 5 minutes before crumbling into smaller pieces.

For the green beans:
Heat the olive oil in a large non-stick pan or skillet over medium high heat, and after a minute or two, add in the shallots and sauté for a few minutes. Add in the mushrooms and let cook until beginning to soften, for about 3 minutes.

Add in the balsamic vinegar, vanilla extract, whole grain Dijon mustard and brown sugar and let cook for about 4 to 5 minutes, or until just about reduced by half. Stir in the butter until combined and then, add in the blanched green beans, and cook for about 5 minutes or until heated through. Season with salt and pepper to taste. Place in a serving dish and top with the candied bacon. Serve immediately.

Notes:

For the candied bacon:

  • 100 g dark brown sugar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
    Buy Now
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • Kosher salt and freshly cracked black pepper
  • 450 g thick cut bacon

For the green beans:

  • 910 g fresh green beans, ends trimmed and blanched
  • 1 tablespoon extra virgin olive oil
  • 2 to 3 large shallots, finely diced
  • 1 (230 g) package cremini mushrooms, chopped
  • 120 ml balsamic vinegar
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
    Buy Now
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon brown sugar
  • 2 to 3 tablespoons unsalted butter
  • Salt and freshly ground pepper to taste

Directions

For the candied bacon:
Preheat your oven to 180 degrees C. Line a baking sheet with foil or parchment paper and place an over safe rack on top.

Stir together the dark brown sugar, maple syrup, vanilla bean paste, Dijon mustard and apple cider vinegar. Season with pepper and a pinch of salt and stir together one more time.

Pour the mixture into a casserole baking dish and lay in the slices of bacon, one at a time, coating each one on both sides and then placing each slice (in a single row) on the rack to go into the oven.

Bake for about 25 to 30 minutes, or until cooked through and slightly crispy but not burnt. Remove from the oven and let cool for at least 5 minutes before crumbling into smaller pieces.

For the green beans:
Heat the olive oil in a large non-stick pan or skillet over medium high heat, and after a minute or two, add in the shallots and sauté for a few minutes. Add in the mushrooms and let cook until beginning to soften, for about 3 minutes.

Add in the balsamic vinegar, vanilla extract, whole grain Dijon mustard and brown sugar and let cook for about 4 to 5 minutes, or until just about reduced by half. Stir in the butter until combined and then, add in the blanched green beans, and cook for about 5 minutes or until heated through. Season with salt and pepper to taste. Place in a serving dish and top with the candied bacon. Serve immediately.

Notes:

Share



Comments:

  1. Tojahn

    How do you order?

  2. Tab

    Our CSKA and Moscow Spartak are playing.

  3. Voodoojin

    We are sorry, but it could give you more information.

  4. Lennell

    Everything is good that ends well.

  5. Kwami

    I do not know what kind of weapons the third world war will be fought with, but the fourth - with sticks and stones.

  6. Adniel

    I think you are not right. I offer to discuss it. Write to me in PM, we'll talk.



Write a message