Thanksgiving / Christmas Caramelized Green Beans

Caramelized Green Beans 

This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes

Serves 6–8

Ingredients:
6 ounces bacon
11⁄8 pounds fresh green beans or 1 pound frozen green beans (not French-style)
2 tablespoons sugar
2 tablespoons soy sauce
1⁄2 teaspoon kosher salt
1⁄2 red onion, sliced
3–4 cloves garlic, minced or pressed
1 tablespoon olive oil

Instructions:
1. Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place fresh beans in a colander and rinse them well. Then snap the ends off and snap them in half. Set aside.

2. Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl. Set aside.

3. Make sure your onions are sliced, your garlic is pressed or minced, and all your ingredients are close to your stove top and ready to go.

4. Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Discard all but 2 tablespoons of bacon grease.

5. Add 1 tablespoon olive oil to the bacon grease and increase the heat to medium-high. When the pan is hot, add the onions and garlic. Give them a quick stir.

6. Add the beans to the boiling water. Place a colander in a clean sink. Boil for 1 minute (2–3 minutes if you’re using frozen beans); you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. When the beans are bright green, drain them in the colander in the sink.

7. Add the drained beans to the onions and garlic. Stir-fry 2–3 minutes more.

8. Give your sauce a quick whisk and then pour on top of the beans. Keep stir-frying until the beans become a little glazed, or about 2–3 minutes.

9. Add the crumbled bacon and lots of freshly ground pepper to the beans. Keep stir-frying until the sauce sticks to the beans and the bacon.

10. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.

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