Friday, December 19, 2014

Southern Style Green Beans with Bacon and Brown Sugar

Green beans. Bacon. Brown sugar. If those words don't conjure up happy thoughts, I don't know what will. I come from a family full of green bean lovers. You'll find them at every family potluck, normally prepared by my Aunt Carolyn. She makes the best green beans and I always make sure I have plenty of space on my plate for a hefty serving. 

I'm sure I've mentioned this a time or two (or a thousand), but my family will pretty much eat anything as long as you put sugar in it.  I don't know what that's all about. I've cut back on the sugar but I do add some brown sugar to my green beans. I can't help it. It's soooo good. Especially with bacon. There is just something about the combo if bacon and brown sugar that gives me the winter warm fuzzies. It's kind of like a vision of sugar plums dancing in my head. Ahhhhh.... 

What I'm about to tell you will shock and surprise you. When it's winter and fresh green beans are not in season, I use canned green beans. That's right. Canned. Rarely, and I mean rarely, will you hear me say I use anything canned, unless I can it myself and unfortunately I do not have a big enough garden for green beans. One day I will though. One day. There is something about frozen green beans that I just don't like. It's a texture thing. They're so rubbery, no matter what you do to them or how you cook them and I just can't deal. If you can, then by all means, knock yourself out. 

Southern Style Green Beans with Bacon and Brown Sugar                Printer Friendly

4 cans of green beans, rinsed and drained
2 cloves of garlic, minced
1 small onion, diced
1/4 cup brown sugar
6 slices bacon, diced 
4 cups of water
Salt and pepper

In a Dutch oven cook bacon over medium heat until done. Remove from pan. 

In the same pan add onion and garlic. Cook for about 2 minutes. Add green beans, brown sugar, water, salt and pepper. Lower heat and simmer for about an hour.  Taste and adjust the seasoning. 

Remove from heat and serve! 

No comments:

Post a Comment