Today, our dear friends are having a baby (girl) and I am doing the good friend deed by taking food. I thought that I would share these with you all because, while not everyone cooks... everyone loves a recipe that has bacon grease as an ingrediant!
The version you’ll see below will serve around 12 people, and while I use canned green beans because I am lazy, you could certainly use frozen or fresh with equally tasty results.
Green Beans Y’all Won’t Believe
1/2 lb. bacon, chopped into bite-size pieces and fried, reserving 3 Tbs. grease
6 cans whole green beans, drained (I actually use the Sam’s brand)
6 Tbs. sugar
6 Tbs. white vinegar
2 packages slivered almonds
Place drained green beans in a casserole dish.
While bacon is draining on paper towels, mix 3 Tbs. bacon grease with sugar and vinegar over medium heat until sugar dissolves and mixture is heated through.
Sprinkle bacon on top of green beans, then pour liquid mixture on top and garnish with slivered almonds.
Bake at 325 for 25-30 minutes.
And they’re even better the second day.
Also: that whole draining the bacon on paper towels step is pretty much irrelevant since you are in fact stirring bacon grease into a mixture of vinegar and sugar, but maybe it’ll make you feel better to think you’re escaping a few fat grams.
I like to serve these green beans with my very favorite pork tenderloin recipe - and that’s exactly what I’ll be taking our friends this week:
Asian Pork Tenderloin
from Southern Living:
1/3 cup lite soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 garlic cloves, crushed
1 tablespoon dry mustard
1 1/2 teaspoons pepper
1 1/2 to 2 pounds pork tenderloin (I use Tyson tenderloins – each package has two tenderloins and weighs about this amount)
Whisk together first 8 ingredients. Place pork in a shallow dish or Ziploc bag; add marinade, turning pork to coat. Cover and chill 8 hours (just FYI – I marinate meat for at least 24 hours in a gallon Ziploc bag).
Remove pork from marinade, discarding marinade. Place in a foil-lined roasting pan or foil-lined baking dish.
Bake at 425° for 40 minutes or until a meat thermometer registers 160°. Let pork stand 5 minutes before slicing.
Congratulations Baby Gillis!!!
The version you’ll see below will serve around 12 people, and while I use canned green beans because I am lazy, you could certainly use frozen or fresh with equally tasty results.
Green Beans Y’all Won’t Believe
1/2 lb. bacon, chopped into bite-size pieces and fried, reserving 3 Tbs. grease
6 cans whole green beans, drained (I actually use the Sam’s brand)
6 Tbs. sugar
6 Tbs. white vinegar
2 packages slivered almonds
Place drained green beans in a casserole dish.
While bacon is draining on paper towels, mix 3 Tbs. bacon grease with sugar and vinegar over medium heat until sugar dissolves and mixture is heated through.
Sprinkle bacon on top of green beans, then pour liquid mixture on top and garnish with slivered almonds.
Bake at 325 for 25-30 minutes.
And they’re even better the second day.
Also: that whole draining the bacon on paper towels step is pretty much irrelevant since you are in fact stirring bacon grease into a mixture of vinegar and sugar, but maybe it’ll make you feel better to think you’re escaping a few fat grams.
I like to serve these green beans with my very favorite pork tenderloin recipe - and that’s exactly what I’ll be taking our friends this week:
Asian Pork Tenderloin
from Southern Living:
1/3 cup lite soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 garlic cloves, crushed
1 tablespoon dry mustard
1 1/2 teaspoons pepper
1 1/2 to 2 pounds pork tenderloin (I use Tyson tenderloins – each package has two tenderloins and weighs about this amount)
Whisk together first 8 ingredients. Place pork in a shallow dish or Ziploc bag; add marinade, turning pork to coat. Cover and chill 8 hours (just FYI – I marinate meat for at least 24 hours in a gallon Ziploc bag).
Remove pork from marinade, discarding marinade. Place in a foil-lined roasting pan or foil-lined baking dish.
Bake at 425° for 40 minutes or until a meat thermometer registers 160°. Let pork stand 5 minutes before slicing.
Congratulations Baby Gillis!!!
3 comments:
Your green bean recipe is so Klassy. Smooches! drum
That's classy...with a capital Q
...or a capital K...unless you were trying to spell Queer.
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