with thanksgiving officially on the countdown watch you should solidify your menu. there are some definite standards that should be your table: turkey, mashed potatoes, stuffing/dressing, cranberry sauce…and these. and if you have those basics then it’s ok to go over and above and make dishes like corn or wild rice. i’m lucky with my family, among the 20+ people in attendance, the basics are always covered. so this year i’m making sweet potato casserole, pecan pie, and cranberry sauce. so i’ll have to hope someone else will make these. and in our house one thanksgiving isn’t enough…my mom always buys an extra turkey just so we have leftovers…either way these beans will be enjoyed. the combination of the crisp of the green beans with the smokey bacon…it just spells out deliciousness.
Green Beans with Bacon
1 lb green beans
6 slices of bacon, chopped
fill a skillet or sauce pan with one to two inches of water and place the green beans inside the pot then cover. heat them over medium heat for 5 minutes. while the green beans are working pull out another skillet and heat the bacon over medium high heat until crisp, then add the green beans, season and toss. serve.
total time: 5 minutes
- the reason these green beans have so much flavor is because they are tossed in the bacon drippings. but you can always drain off most of the fat and toss with a tablespoon or two of olive oil to make the dish a bit more heart healthy.
- i like to use thick cuts of bacon so they maintain their shape. otherwise if you have thin slices and chop them, the bacon can break up easily.
- since the bacon itself is salty, the dish shouldn’t need much salt, if any. but you should taste the dish for seasonings, and if salt is needed add the appropriate amount.