From iVillage.com: This modern take on the Southern classic will leave you wanting more! Since this version is quick-cooked, the beans stay crisp-tender—but oh, they’re coated with sauteed onions and little pieces of bacon. Don’t make me talk about it!
Recipe courtesy of Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse; Copyright © Harper Studio, 2009
1. Set a Dutch oven over medium heat, and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
2. Increase the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
3. Remove fro the heat and transfer the beans to a serving dish or small platter to serve.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 295 | ||
Calories from Fat: 189 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 32.6mg | 10 % | |
Sodium 1420.9mg | 49 % | |
Potassium 717.3mg | 19 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 10.1g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 295
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