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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A flavorful change from steamed, boiled, and nuked beans. Ingredients:
6 slices bacon |
1t bacon grease |
1/2c thinly vertically sliced onion |
1t minced garlic |
1lb washed, trimmed, green beans |
1c white wine, divided |
2c beef bouillon, divided |
1/4t salt |
1/8t pepper |
Directions:
1. Render bacon in large skillet over low heat until almost stiff. Remove bacon to paper towels to adsorb excess grease.
2. Decant to reserve bacon grease and wipe skillet clean.
3. Return skillet and 1T bacon grease to a medium heat. Reserve remainder of bacon grease for another use.
4. Add onion and saute till translucent and just starting to turn light golden brown.
5. Saute garlic in skillet for 30 seconds until fragrant.
6. Slice/crumble bacon and return to skillet.
7. Add green beans, snapping in half the longer ones, stir to thoroughly coat beans.
8. Add 1/2c white wine and saute until liquid is adsorbed.
9. Add 1c bouillon and saute until liquid is adsorbed.
10. Again add 1c bouillon and saute until liquid is adsorbed.
11. salt and pepper to taste.
12. Add 1/2c white wine and saute until liquid is adsorbed.
13. I prefer a white zinfandel from Turning Leaf for its fruity flavor.
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