Ally's Sweet and Savory Eats: Garden Skillet Green Beans

Monday, August 11, 2014

Garden Skillet Green Beans

Is your garden on overload with green beans?
This recipe is for you!

garden skillet green beans (sweetandsavoryfood.com)

I'll admit I'm not that great about posting tasty vegetable dishes on this blog.  Sorry.  Even now, I'm giving you one that includes bacon.  Again, sorry.

But here's the thing.  If I'm going to eat a ton of vegetables I want to enjoy them.  And let me tell you, I enjoyed these.  I even reheated them for lunch the next day.  WHICH NEVER HAPPENS.

My kids gobbled them up and frankly right now, I'm just waiting to get my hands on more beans to make these again.


garden skillet green beans (sweetandsavoryfood.com)

You know what else is funny?

My three year old gets baked beans and green beans switched around all the time.  She went with me to the grocery store yesterday and announced to the aisle, and when I say announced to the aisle I mean, YELLED to the entire grocery store, how we need to buy these canned baked beans when they were really green beans and vice versa.

To see the confusion on everyone's faces was both hilarious and frustrating for me and her.

Anyway, just another day in my life.

garden skillet green beans (sweetandsavoryfood.com)

Enough chit chat and lets get to these beans!

Garden Skillet Green Beans

Print this Recipe!

1 lb. fresh green beans
3 pieces of bacon
1 clove of garlic, minced
1/2 of onion, chopped
1 c. chicken stock
generous amounts of salt and pepper

1.  To prep the green beans: snap off both ends and cut into bite sized pieces, rinse and set aside.
2.  Heat a large skillet over medium-high heat.
3.  Saute onion, garlic and bacon.
4.  When onions and garlic are translucent and bacon is crisp, add in the fresh green beans.  Toss to coat.  Stir fry for a few minutes.
5.  Add in chicken stock and cover with a lid.  Cook over low to medium heat for 25 minutes.
6.  Green beans will become slightly tender after 25 minutes and most of the liquid should have absorbed.
7.  Generously season with salt and pepper, serving warm.

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Did I tell you we went on vacation last week?  It was very last minute and a bit spontaneous, but we joined my husband's family in Okoboji, Iowa for the week.  It has become a yearly tradition {we'll be going again next year as well}.

Nothing beats sun, sand, water, beach lounge chairs, dinners on the patio, dessert after every meal, dogs swimming off the dock, skiing, tubing, fishing and sleeping in.  We loved every minute of it.

Did you take a vacation this summer?

garden skillet green beans (sweetandsavoryfood.com)

1 comment:

  1. Well, you had me at bacon! Nope, no vacation this year - I don't consider driving to and from Mayo Clinic in Rochester MN as a road trip!

    Fingers crossed we'll be home for a while!

    ReplyDelete