Barbecue Green Beans And Bacon Recipes

GREEN BEANS AND BACON

Steps:

• Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
• Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

BARBECUED STYLE GREEN BEANS

Steps:

• Brown bacon in skillet until crisp, and then break into pieces, reserving 2 tablespoons bacon drippings.
• Saute onions in the bacon drippings.
• Combine ketchup, barbecue sauce, brown sugar, worcestershire, and salt, and stir into bacon and onions.
• Pour mixture over green beans, and mix lightly.
• Bake at 350 degrees for 25-30 minutes, or until beans are tender.

GREEN BEANS WITH BACON

Steps:

• Heat oil in a skillet over low heat. Add garlic and cook for 30 seconds. Stir in green beans and brown sugar, and season with sea salt. Add bacon, increase heat to medium, and stir.
• Pour chicken broth into the pan, cover, and let simmer for 10 minutes. Stir, adding more broth if needed. Cover and cook for another 10 minutes. Stir, uncover, and simmer over low heat until liquid evaporates, about 10 minutes more. Serve.

QUICK GREEN BEANS WITH BACON

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

BARBECUE GREEN BEAN BAKE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add the ketchup, brown sugar and Worcestershire sauce; cook and stir until mixture comes to a boil., Place green beans in a greased 1-1/2-qt. baking dish; top with onion mixture and bacon. Cover and bake at 350° for 30-35 minutes or until beans are tender.

BARBECUE GREEN BEANS

Steps:

• Place the chopped bacon in a large saucepan, and cook over medium-high heat, stirring occasionally, until evenly browned and crisp, 6 to 8 minutes. Remove the bacon and set aside. Drain the grease from the pan.
• Stir the vinegar, white sugar, and brown sugar into the pan. Bring the mixture to a boil over medium heat. Drain 2 cans of green beans and add them to the vinegar mixture. Pour 2 undrained cans of beans into the mixture, and stir the bacon back into the beans. Stir lightly to combine. Sprinkle with salt and pepper to taste.
• Bring the mixture to a boil, reduce the heat, and simmer until the sauce is thickened and the flavors have blended, about 20 minutes.

GREEN BEANS AND BACON

Steps:

• Fry bacon in a skillet over medium-high heat until partially cooked.
• Drain off most (but not all) of the fat.
• Add onion and continue to cook until bacon is brown and onion is clear.
• Add vinegar and 1 t of the seasoned salt.
• Cook until most of the vinegar has cooked down and remove from heat.
• In a large saucepan, cook beans in water, covered, until done (5-7 minutes).
• Do not drain.
• Add bacon mixture and cook uncovered for another five minutes' or so.
• Add additional seasoned salt to taste.
• There should be little liquid left at serving time.

GREEN BEANS AND BACON

Steps:

• Toss the green beans into a large pot of boiling salted water and cook until bright green in color and tender-crisp, about 5 minutes. Drain the beans, and shock them in a large bowl of ice water to stop the cooking. Drain the beans again, and pat dry.
• Cook the bacon in a large, heavy sauté pan until crisp, about 5 minutes. Remove the bacon to a paper-towel-lined plate to drain. Spoon off the excess grease, leaving 2 tablespoons in the pan. Add the onion to the pan, and sauté until soft and very tender, about 4 or 5 minutes. Sprinkle in the garlic and red-pepper flakes, and sauté until just fragrant, about 1 more minute. Add the reserved green beans and the pecans, and cook until heated through, about 5 or 6 minutes more. Return the bacon to the pan, pour in the lemon juice, and toss. Season to taste with salt and pepper. Remove to a serving bowl.