Bacon adds a savory-sweet flavor to fresh green beans.

By: Jodie Shield, RDN

When I have friends over for dinner, I love to serve a quick, tasty veggie. My go-to recipe is Oven Roasted Asparagus – it’s elegant, simple, and always delicious. But my mom’s fresh green bean recipe is my new fav. Made it the other night for dear friends, and it got rave reviews! All you do is simply submerge fresh green beans in boiling water for about 6 minutes; drain and place them in an ice bath for about 10 minutes to prevent further cooking. Set them aside or you can store them in the refrigerator for up to a day in a zip lock bag. When you’re ready to eat, sauté them in a large skillet with 2 thick strips of bacon. For more healthy and easy vegetable recipes such as Roasted Brussels Sprouts with Parmesan and Mock Mashed Potatoes (uses cauliflower) check out my iTunes app Time to Eat Healthy!

String Beans with Bacon

4 servings

Prep Time = 20 minutes

Cooking Time = 15 minutes

 

Ingredients:

1 pound green beans, trimmed

2 slices uncured bacon, diced

 Steps:

  1. Heat 7-8 quart pot of water to boiling on high. Meanwhile, fill very large bowl with ice and water.
  2. Add beans to boiling water and cook about 6 minutes. Drain and add beans to ice water for about 10 minutes or until beans cool and stop cooking.
  3. Heat bacon in large skillet until sizzling, about 5 minutes. Add green beans and heat stirring frequently until bacon is cooked and beans are lightly browned.

Nutritional Information per Serving: 48 calories, 3 grams protein, 7 grams carbohydrate, 2 grams fat, 0 grams saturated fat, 3 milligrams cholesterol, 3 grams fiber, 60 milligrams sodium

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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