"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."
- 1-1/2 pound green beans, cut into 1-inch pieces
- 6 bacon strips
- Pepper and seasoned salt to taste
- In a covered saucepan, cook beans in a small amount of water for 20-25 minutes or until tender. Drain. Meanwhile, in a skillet, cook bacon until crisp. Remove bacon, reserving drippings. Crumble bacon and set aside. Add beans to drippings; sprinkle with pepper and seasoned salt. Heat through. Add crumbled bacon and toss. Yield: 8 servings.
Originally published as Green Beans with Bacon in Reminisce September/October 1993, p47
Reviews for Green Beans with Bacon
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review