Bean There Done That!
Side Dish, Casserole
Green beans originated in Central and South America and spread through North America by migrating Native Indians. Green beans are young, unripe fruits of various cultivars of the common bean yet distinguished from other varieties in that the green beans are harvested and consumed with their enclosing pods, before the bean seeds mature.
Green beans are a staple in our
home and often eaten raw, fried with a bit of olive oil, garlic, salt
and our Bacon n' Pepper or during the holidays in a casserole. Many boil
their green beans but we prefer the crunch of a slightly fried green
bean and our Bacon Pepper only makes it better.
This is a quick and easy recipe made on the stove top. Although fried, no breading necessary as the Bacon n' Pepper highlights the beans.
12 oz bag of fresh green beans trimmed and washed
Bacon n’ Pepper
Clean the green beans
Chop one garlic clove
Heat two tablespoons of oil in a skillet
Add green beans, garlic and bacon pepper
Cook to desired doneness and salt to taste
Add sliced Almonds