Move to the side....dishes

November 21, 2017

Hey, I got a request from my very good friend Pam Moss for that green bean dish I made.  What I did is combine a few recipes I found on the web and made my own dish.  I wanted to make it before bringing it to Thanksgiving dinner.  Of course, you can add any spices you like, you could make it more Asian by adding sesame oil and soy, or more Italian by adding some basil and cherry tomato's .  That sounds good!

I hope ya all have a happy Thanksgiving and I will see you in December!!

 

Sautéed Green Beans

 

4 slices bacon, chopped

4 cloves of garlic chopped

1 pound of green beans

salt and pepper

1-2 tsp of olive oil
 
• Sauté chopped bacon in a medium-sized skillet. Cook on medium until browned.   Remove from skillet.


• Add a tsp of olive oil, toss in the green beans. I don't cut the ends or anything.


• Mix it all around so the oil has coated the beans. When it's sizzling just a little, this is when I add coarse sea salt or any other spices I'm in the mood for. If you like things spicy add some crushed red pepper flakes. Sometimes, I like to use sesame oil instead of olive oil for a change in flavor.

 

• Cook for 10-15 mins. 

 

• Add chopped garlic, don’t let it burn!


• Cook and stir until your desired done-ness. Since I'm all about the cast iron lately, it's easy to get a little crispy on the under sides, even with moving around the beans often.

 

  • Add the bacon back in, taste to see if you need any more salt or pepper. 

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