|16||ounces||green beans||1 pound, tough ends removed|
|5||slices||bacon||cut into 1/2-inch pieces|
|1/4||cup||parsley leaves||freshly chopped|
|1||x||black pepper||to taste*|
Add 2 1/2 quarts of wate into a large saucepan, and bring to a boil.
Add the green beans and about 1 teaspoon of salt.
Cook the green beans until tender, 4 to 6 minutes.
Drain the cooked beans under the cold water or into ice-water bath to stop cooking.
Drain, and frigate for up to 4 hours or use immediately if desired.
Before serving, add the bacon in a large skillet over medium heat, and cook until crisp.
Remove the bacon from the skillet, and place onto paper towel and let drain.
Leave 1 to 1 1/2 tablespoons of bacon fat in the skillet, and discard the leftover bacon fat.
Cook the onions in the skillet with bacon fat for 4 to 6 minutes, until the onions become golden.
Stir in the green beans and cook for about 1 minute until heated through.
Divide among the serving plates.
Sprinkle the crumbled bacon and parsley over.
Season with salt and freshly ground black peper to taste if desired.
Serve and enjoy!
First published: 2011-08-25 last updated: 2014-01-17
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles