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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Recipe courtesy of Paula Deen. Ingredients:
2 tablespoons teriyaki sauce |
1 tablespoon honey |
1 tablespoon butter |
1 tablespoon fresh lemon juice |
1 1/2 lbs fresh green beans |
2 slices bacon |
1/2 cup red bell pepper, strips |
1 onion, cut into thin onion wedges |
1/2 cup whole cashews |
Directions:
1. In a small bowl, stir together the teriyaki sauce, honey, and butter.
2. Fill a bowl with cold water and ice cubes.
3. Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.
4. In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.
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