Monday, February 18, 2008

Southern Green Beans

My family's always made green beans with bacon and onion, but this recipes gives that a little kick. Super easy and quite tasty.

Recipe courtesy Classic Rachael Ray 30-Minute Meals, pg. 56

Southern Green Beans

1 & 1/4 pounds green beans, trimmed and cut into 1-inch pieces
2 slices bacon, chopped
1 small onion, finely chopped
2 tablespoons red wine vinegar
2 teaspoons sugar

Cook green beans in a medium skillet in 1 inch simmering water, covered, for 6 minutes. Drain and set aside.

Return skillet to stove and set burner to medium-high. Add bacon, and brown. When fat begins to render, add onions and cook with the bacon until tender. Return cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot, the bacon crisp at the edges, and the onions translucent, add vinegar to the pan and season with sugar. Allow the vinegar to evaporate and the sugar to combine with the pan drippings., 1 or 2 minutes, then serve.

Makes 4 servings.


corrin said...

while i hate rachel ray, i approve this recipe. that's how my great-grandma used to make green beans!

david santos said...

Hello, Sarafina!
Excellent menu!
Thank you.

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