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|
|Calories from Fat: 189 (64%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 295
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