SALTED GREEN BEANS RECIPES

Name: Green Beans and Bacon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 to 8 servings
Ingredients: 2 1/2 pounds green beans, trimmed; Kosher salt; 1/2 pound bacon, roughly chopped; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon red pepper flakes; 1/2 cup chopped toasted pecans; Juice of 1/2 lemon; Freshly ground pepper

GREEN BEANS AND BACON RECIPE | THE NEELYS | FOOD NETWORK

Green Beans and Bacon Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 1/2 pounds green beans, trimmed
Kosher salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepper

Steps:

Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

HONEY-GLAZED CARROTS AND GREEN BEANS RECIPE | FOOD NET…

Honey-Glazed Carrots and Green Beans Recipe | Food Net… image

Provided by Food Network Kitchen

Categories side-dish

Ingredients

Steps:

Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

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