Thinking this would be a nice side for my continuous "thanksgiving", I bought the goods. And while I didn't intend to deviate from the original recipe, I did. There was supposed to be a cider vinegar addition at the end but I got discombobulated after adding the bacon too early.
Green Beans with Caramelized Onions and Bacon
from Cooking Club, Oct/Nov 2010
click to print
8 bacon slices (8 oz.), chopped
2 tbsp olive oil
4 c sliced onions (2-3 large)
1/2 tsp salt
1/4 tsp pepper
1 1/2 lb fresh green beans
Cook bacon in large skillet over medium heat 8-10 minutes or until crisp, stirring frequently. Drain on paper towels.
Discard drippings from skillet; wipe clean with paper towels.
Heat oil in same skillet over medium heat until hot.
Cook onions, salt and pepper, covered 10 minutes, stirring occasionally and adjusting heat as necessary. Uncover, cook 5 minutes or until light golden brown and very tender, stirring frequently.
I started the onions and cooked them covered for 10 minutes, then added the salt and pepper before cooking continued another 5 minutes.
Cook beans in large pot of lightly salted water 6-8 minutes or until crisp-tender. Drain well.
My beans were cooked in a 4.5-quart saucepan.
Just before serving, heat onions, and beans in large skillet over medium-high heat until heated through, stirring frequently.
Transfer to a platter and serve.
This was good even though I didn't do the recipe exactly as written. But if you think about it, onions and bacon with crisp-tender green beans? How could that be bad? It wasn't bad, but it still wasn't as good as the Green Beans with Shallots and Walnut Oil. I couldn't help make the comparison. Maybe if I'd used the cider vinegar it would've been as good? Maybe one day we'll find out.
Cost:
- bacon: $1.42
- olive oil: $0.44
- onions: $0.93
- fresh green beans: $3.06
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