GREEN BEANS, POTATOES AND BACON SALAD FROM LIEGE
Make and share this Green Beans, Potatoes and Bacon Salad from Liege recipe from Food.com.
Provided by LikeItLoveIt
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim and wash the beans and cook them in boiling, salted water.
- They must remain firm.
- At the same time, cook the potatoes in their skins in boiling salted water.
- While the vegetables are cooking, dice the bacon and fry in 15 g- 1/2 oz.
- butter until it changes color.
- When the potatoes are cooked, peel them and cut them into rounds.
- Drain the beans.
- Put the beans in a salad bowl, arrange the potatoes all around, sprinkle with the chopped parsley and spring onions, and pour the diced bacon and its fat over the lot.
- Pour the wine vinegar in the frying pan and boil, scraping up the crunchy remaining bits of bacon and bacon juice until the liquid has reduced considerably.
- Pour over the salad, and serve warm.
GREEN BEAN AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes.
- When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock.
- Drain the potatoes and return them to the hot pot.
- Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.
SOUTHERN-STYLE GREEN BEANS WITH BACON AND NEW POTATOES
Steps:
- In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.
GREEN BEANS, BACON AND POTATOES
Make and share this Green Beans, Bacon and Potatoes recipe from Food.com.
Provided by ChefOnTheMoon
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, place water, beans, potatoes and 1 teaspoon of the salt.
- Over medium-high heat, bring to a boil.
- Reduce heat to low, cover and simmer for 10 to 12 minutes or until tender.
- Drain.
- Cover and set aside.
- Meanwhile, in a 12 inch skillet over medium-high heat, cook bacon and onion until bacon is crisp and onion is tender.
- Drain off all but 1 tablespoon of the bacon drippings.
- Add beans and potatoes and toss until well coated with bacon and onion.
- Sprinkle with remaining 1/2 teaspoon salt and pepper and serve.
Nutrition Facts : Calories 282.9, Fat 13, SaturatedFat 4.3, Cholesterol 19.3, Sodium 1126.8, Carbohydrate 35, Fiber 5.8, Sugar 2.5, Protein 7.9
EASY BEANS & POTATOES WITH BACON
I created this recipe because I love the combination of green beans with bacon. It's smart when company is coming because you can start the side dish in the slow cooker and continue preparing the rest of the dinner-or visit with your guests! -Barbara Brittain, Santee, California
Provided by Taste of Home
Categories Side Dishes
Time 6h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cover and refrigerate bacon until serving., In a 5-qt. slow cooker, combine the remaining ingredients; stir in reserved drippings. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in bacon; heat through.
Nutrition Facts : Calories 116 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
GREEN BEAN AND POTATO SALAD
A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
Provided by OMEGAJASMINE
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
- In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 17.3 g, Fat 11.3 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 97.3 mg, Sugar 2.4 g
GREEN BEAN, POTATO AND LEEK SALAD
Categories Salad Potato Vegetarian Leek Green Bean Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Boil or steam potatoes and green beans separately until tender but not mushy. Drain or remove from steamer. Cut each potato into eighths. Place in salad bowl. Add green beans. Blend Dijon mustard and vinegar in small bowl. Whisk in vegetable oil in thin stream. Pour over potatoes and beans and mix gently to coat. Season salad to taste with salt and pepper. Set aside.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and sauté until tender and lightly browned, about 7 minutes.
- Divide potato and green bean mixture among salad plates. Top each with sautéed leeks. Sprinkle salads with chopped fresh parsley. Garnish each salad with 2 hard-boiled egg quarters, if desired, and serve.
LIEGE STYLE SALAD
This hearty salad is typical from the Liege region in Belgium. It can be made with canned beans and pre-cooked bacon strips but the fresh version is way healthier and tastier. Can be served cold as well.
Provided by SunFlower
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Place the potatoes in to a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Bring a separate pot of water to a boil. Add the green beans and cook for about 5 minutes. Drain.
- Fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Fry onions in the bacon drippings until tender and browned. Remove them and set aside. Pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan.
- In a large bowl, combine the green beans, potatoes, onions and bacon. Pour the balsamic vinegar over them and toss to coat. Season with salt and pepper.
Nutrition Facts : Calories 288 calories, Carbohydrate 26.7 g, Cholesterol 25.7 mg, Fat 17.3 g, Fiber 4.5 g, Protein 7.6 g, SaturatedFat 5.7 g, Sodium 335.2 mg, Sugar 8.3 g
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