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"MY MOTHER was from North Carolina, and she preferred green pole beans to green snap beans. I've found that either is delicious in this recipe, as long as long as the beans are fresh. Mother also brought with her from North Carolina the custom of chopping and 'mounding' the beans before serving—a touch that makes them even more special."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 118 calories, 10 g fat (4 g saturated fat), 11 mg cholesterol, 129 mg sodium, 5 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Green Beans with Bacon in Reminisce September/October 1993, p47
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Reviewed on Dec. 26, 2012 by Sheilas Travel
Loved this recipe! It was exactly what I was looking for. I used canned green beans and cut up the bacon before browning. I cooked the bacon and threw the beans in. The only thing I would do differently next time is to drain off most of the grease. I didn't think it was necessary and would be much healthier.
Reviewed on Dec. 04, 2010 by myhotcandies
My mom makes these all the time--they are delicious! Very simple and easy to make.
Reviewed on Jul. 31, 2010 by ladfyfarmer
Tasty, quick and easy. Another way to enjoy fresh green beans
Reviewed on Aug. 11, 2009 by ladytenn
this recipe is great with canned green beans also, Drain the water from the can beans and follow the rest of directions --- this is how my mother taught me to cook green beaans
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