Summer Beans With Bacon Dressing Recipes

GREEN BEANS WITH WARM BACON VINAIGRETTE

Steps:

• Prepare an outdoor grill for medium-high heat.
• Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
• Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
• While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
• Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.

SUMMER BEANS WITH BACON DRESSING

Steps:

• Boil 1 pound wax beans and/or green beans(trimmed and halved) until tender, 4 minutes; drain. Cook 3 slices chopped bacon( in a skillet over medium heat until crisp, 7 minutes. Add 1 chopped shallot; (cook 2 minutes. Stir in 2 tablespoons cider vinegar. Toss in the beans, some chopped parsley, and salt and pepper.

GREEN BEANS WITH WARM BACON DRESSING

Steps:

• Cook green beans in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to shallow bowl.
• Meanwhile, cook bacon in medium skillet over medium heat until crisp, about 8 minutes. Drain bacon on paper towel. Add shallot to skillet and sauté 30 seconds. Remove from heat and cool slightly. Stir vinegar into shallot mixture in skillet. Season warm dressing to taste with salt and pepper.
• Pour dressing over green beans and toss to coat. Crumble bacon over.

GREEN BEANS WITH WARM BACON DRESSING

Steps:

• Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain. Pat dry. Place the beans in a large bowl.
• Cook the bacon in a skillet, and transfer to drain, reserving the drippings in the skillet. Add the shallots and garlic to the drippings. Saute over medium, 1 minute or just until soft. Add the vinegar, Dijon and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Remove from the heat and slowly whisk in the olive oil.
• Toss the beans with the warm dressing. Season with salt. Arrange on a serving platter. Sprinkle with the reserved bacon, goat cheese and dried cranberries. Serve immediately.

SUMMER BEANS WITH BACON

Steps:

• Wash bean, trim the ends.
• Cut into 1 1/2-inch pieces.
• Cook beans, covered in boiling water for 20 minutes or until tender; drain and keep warm.
• Cook bacon until crisp; crumble.
• Drain, reserving 2 tablespoons of dripping in skillet.
• Combine eggs, water, vinegar, sugar, and salt, stirring well.
• Stir into bacon dripping; cook over medium heat, stirring constantly until smooth and thickened.
• Place beans in a serving dish; pour dressing over top.
• Sprinkle with bacon and pimento.

GREEN BEANS WITH WARM BACON DRESSING

Steps:

• Cook beans in a large pot of salted water until tender, about 8 minutes.
• Drain and transfer to a bowl.
• While the beans are boiling, cook bacon in a medium skillet until crisp, about 8 minutes.
• Drain bacon on paper towels.
• Add shallot to skillet and saute 30 seconds.
• Remove from heat and cool slightly.
• Stir vinegar into shallot mixture.
• Season with salt and pepper.
• Pour dressing over green beans and toss until coated.
• Crumble bacon over.

GREEN BEANS WITH WARM BACON DRESSING

Steps:

• In large pot, bring green beans and enought water to cover to a boil.
• Cook 6 minutes or until tender crisp.
• Cook bacon in large skillet over medium heat until crisp.
• Drain on paper towel,.
• Remove all but 2 TBS bacon fat from skillet.
• Add shallots and saute` 1-2 minutes untils slightly golden.
• Remove from heat and stir in vinegar.
• Add green beans and salt and pepper.
• Toss to coat.
• Crumble bacon on top.
• Serve immediately.

THREE BEAN SALAD WITH BACON DRESSING

Steps:

• Drain the soaked black and red beans separately in a strainer. In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a boil. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft.
• Drain the beans separately in a colander and set aside, covered. Bring the remaining 3 cups of lightly salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green.
• Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels.
• In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels.
• In a small bowl, measure 1 tablespoon of the bacon fat and whisk it together with the remaining ingredients (except lemon wedges).
• In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, Garnish with lemon wedges.

GREEN BEAN BUNDLES OF JOY

Steps:

• In a saucepan, bring water to a boil. Add beans; cover and cook for 3 minutes. Drain and set aside. Cut bacon in half lengthwise; place on a microwave-safe plate. , Microwave on high for 1-1/2 to 2-1/2 minutes or until edges curl. Place four or five beans on each bacon strip; wrap bacon around beans and tie in a knot., Place bundles in an 8-in. square baking dish. Drizzle with salad dressing. Bake, uncovered, at 350° for 10-15 minutes or until beans are crisp-tender. Broil 4 in. from the heat for 2-3 minutes or until bacon is crisp.

GREEN BEANS WITH SWEET-AND-SOUR BACON DRESSING

Steps:

• Directions: In a large Dutch oven over medium heat, cook the bacon until browned and crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate. Reserve 2 Tbs. of the bacon fat in the pan. Pour the remaining fat into a heatproof container and set aside. Return the pot to medium heat, add the onion and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in the vinegar and, using a wooden spoon, scrape up the browned bits from the pan bottom. Stir in the sugar, bring to a simmer and cook until the mixture is reduced by half, about 10 minutes. Add the stock and half of the bacon. Simmer over medium heat until the liquid is slightly reduced, about 5 minutes. Add the reserved bacon fat and season with salt and pepper. Add the green beans and bring to a simmer over medium heat, stirring occasionally to coat them with the dressing. Cook until the beans are crisp-tender, about 20 minutes. Remove from the heat and let the beans stand in the dressing for at least 30 minutes or up to 1 hour, stirring occasionally to coat them with the dressing. Transfer the beans to a serving bowl and top with the remaining bacon. Serve immediately. Serves 12. Adapted from a recipe by Sara Johannes, WP24, Los Angeles.