In the south, we are traditionally horrible about overcooking our vegetables, particularly our green beans but with summer's fresh produce I've found that there really can be a nice middle between my love of my Nannie's beans with bacon and onion, and a nice tender-crisp bean with lots of color and taste.
This recipe bridges the gap between the love of bacon flavor without all the saturated fat and also between a torturous cooking time and on-the-spot dinner. I also throw in some walnut pieces for extra crunch and flavor that enhances the bacony goodness.
Glenna's Fresh Green Beans with Bacon, Onion, and Walnuts
Recipe by Glenna Anderson Muse
4 cups fresh green beans, cleaned and snapped
1 tsp walnut or olive oil
1/2 medium onion, diced
1 clove garlic, diced
1/2 cup chicken broth
1 Tbsp Hormel Real Bacon pieces
1 tsp sugar
1 Tbsp walnut pieces
1 tsp Cavender's Greek seasoning or other all purpose seasoning
Dash of ground pepper and salt to taste if needed
1. Wash and snap green beans. Set aside.
2. In large, heavy skillet over medium heat, saute onion and garlic in oil until translucent.
3. Add chicken broth, green beans, sugar and bacon pieces. Place cover on and lower temp a bit when broth simmers. Steam for 12-15 minutes.
4. Stir in seasonings and garnish with walnut pieces.
Serves 4 (approx 3/4 cup)
Nutrition per serving: Calories: 86; Protein: 3; Carbs: 9; Fat: 3; Fiber: 2.5; Weight Watchers Points: 1 plus 1 healthy oil (walnuts & walnut or olive oil)