Green Beans with Bacon and Onion, Southern-style Serve these Southern-style beans as part of a holiday meal. 5 slices bacon , chopped small 1 medium onion , halved and sliced thin 3/4 cup low-sodium chicken broth 2 teaspoons dark brown sugar Table salt and ground black pepper 1 pound green beans , stem ends snapped off 2 tablespoons red wine vinegar 1. Fry bacon in large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels. 2. Discard all but 1 tablespoon fat, return skillet to medium heat, and add onion. Cook until onion is translucent, 3 to 4 minutes. Add broth, brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to boil. 3. Add beans, cover, lower heat, and simmer gently, stirring occasionally, until beans are very tender and liquid has reduced, 18 to 22 minutes. Remove lid; simmer briskly to further reduce liquid if necessary. 4. Stir in vinegar; adjust seasonings with salt and pepper to taste. Transfer beans to serving dish and sprinkle with bacon. Serve. Most green bean side dish recipes take a lot of last-minute preparation, which can make for tight timing when dinner is in a rush. We wanted to find a simple, hands-off method that was versatile enough to accommodate a variety of different seasonings. Here's what we discovered: Braising the green beans in a small amount of liquid in a covered pan requires minimal effort and little oversight. The beans simply simmer until meltingly tender--and there's a big window there so it is really hard to overcook them. The green beans lose their bright green color when braised, but they pick up lots of flavor--a worthwhile tradeoff. A wide variety of liquids, from chicken broth to orange juice, can be used to alter the flavor of the green beans. Braising is best suited to the more mature beans found in most supermarkets; very tender fresh beans are best saved for steaming.
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