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Wednesday, July 31, 2013

Green Beans with Bacon and Onion

Here's another recipe from my first favorite vegetable cookbook. Betsy has a glut of squash and I am at the beginning of the glut of snap beans at our place. As you can see, our beans aren't all green. I love the purple beans and would love it even more if they stayed that color when they are cooked. They are sturdy plants and productive and easy to see when I'm picking. 

Green Beans with Bacon and Onion

Source:  Vegetables Every Day by Jack Bishop
Serves 5-6 as a side

1 pound snap beans, ends snapped off
4 strips bacon, cut in 1/4 inch slices
1 medium onion, sliced
2 T minced fresh parsley
Freshly ground blac pepper

Bring 2 quarts water to boil in a large saucepan. Add the beans and 1 teas salt. Cook until the beans are tender, about 5 minutes. Drain and set aside for up to several hours.

Fry the bacon in a large skillet over medium heat until crisp. Remove from saucepan and drain. Spoon off all but one T of the bacon fat and add the onions. Cook until the onion begins to brown at the edges.

Add the beans and parsley to the pan. Toss and heat through. Top with the bacon and season with salt and pepper to taste and serve immediately.

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