Green Beans & Brown Sugar Bacon

Beans . . . sprouting everywhere.

I’ve blanched and frozen most of them for the future.

Last night, I simply picked them and made my favorite Green Beans!

Oh . . . They are divine.

Below are two recipes that are quite similar.  I altered it just a bit this time, using Brown Sugar instead of the white sugar.  I also left out the roasted Red Peppers, since I didn’t have any on hand.  Both recipes are delicious! 

We also had this yummy BBQ – Pork Loin that I made in the Slow Cooker.  I cooked it in an au jus Barbecue Sauce, and so it’s very tender and delicious.  Come back tomorrow for the recipe.  I’ve run out of time, because I need to mow the lawn!  I will show you a sneak peak though.  
  
 
 
 #1. Garden Green Beans with Caramelized Brown Sugar Bacon
 
YOU WILL NEED:

  1/4 pound bacon (about 5 slices), cut into 1/2-inch pieces  *I like the maple bacon 
 2 tablespoon Worcestershire sauce
 1 1/2 teaspoons Brown Sugar
1/4 teaspoon dry mustard
 1 1/2 pounds green beans, trimmed and rinsed

*I also sprinkle toasted sliced Almonds over the top

DIRECTIONS:

 In a large skillet, cook the bacon over medium heat until done and crispy. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Remove the skillet from the heat and stir the Worcestershire sauce, Br. sugar and mustard into the bacon fat. (I only reserve about 1 tsp. of the bacon fat) Return the skillet to med/high heat, add the green beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes. Stir in the bacon, tossing until warmed through, about 1 minute. Sprinkle toasted almonds over the top.

 
#2. Best Green Beans you’ll ever eat
 
YOU WILL NEED:

  1/4 pound bacon (about 5 slices), cut into 1/2-inch pieces
 2 tablespoon Worcestershire sauce
 1 teaspoon sugar
1/4 teaspoon dry mustard
 Couple dashes hot sauce, such as Tabasco
 1 1/2 pounds green beans, trimmed and rinsed
1/3 cup jarred roasted red peppers, coarsely chopped

 DIRECTIONS:

  In a large skillet, cook the bacon over medium heat until almost done, 5 to 6 minutes. Add the chopped roasted red peppers and continue to toss, until bacon is crispy. Using a slotted spoon, transfer the bacon and peppers to a paper-towel-lined plate to drain. Remove the skillet from the heat and stir the Worcestershire sauce, sugar, mustard and hot sauce into the bacon fat. Return the skillet to high heat, add the green beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes. Stir in the red peppers and the bacon, tossing until warmed through, about 1 minute.

 
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  • Julie - August 18, 2010 - 6:40 pm

    Love green beans. Can’t wait to try these. My husband will be thrilled that they include bacon.ReplyCancel

  • Lisa Liston - August 18, 2010 - 7:28 pm

    Looking forward to that BBQ Pork Loin! Looks great!ReplyCancel

  • Niki Bagley - August 19, 2010 - 11:47 am

    This is perfect for Gary! Our neighbors brought us some fresh-picked green beans last night from their garden for him (I’m not a big fan of green beans), so I will definitely have to make this for him!ReplyCancel

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