Best Savory Beans Recipes

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SAVORY GREEN BEANS



Savory Green Beans image

Fresh green beans with sweet caramelized shallots and savory Italian pancetta take vegetables to a whole new level.

Provided by Eve

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 6

Number Of Ingredients 4

1 ½ pounds fresh green beans, rinsed and trimmed
3 ounces coarsely chopped pancetta
1 shallot, thinly sliced
salt and black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
  • Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 9.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 124.4 mg, Sugar 1.9 g

SAVORY SLOW COOKER GREEN BEANS



Savory Slow Cooker Green Beans image

Get to your farmers market now! Fresh green beans are slow-cooked in a savory broth. Perfect for your outdoor party.

Provided by Saveur

Categories     Side Dish     Vegetables     Green Beans

Time 8h15m

Yield 10

Number Of Ingredients 9

8 slices bacon, coarsely chopped
5 cups chicken broth
2 ½ pounds fresh green beans, trimmed and cut into 1 1/2-inch pieces
1 large red onion, sliced on the diagonal
3 tablespoons white vinegar
3 tablespoons white sugar
2 tablespoons minced garlic
1 tablespoon ground black pepper, or more to taste
1 tablespoon seasoned salt (such as LAWRY'S®), or more to taste

Steps:

  • Place bacon in a small pan and cook over medium-high heat, turning occasionally, until almost crisp but not fully cooked, 3 to 5 minutes.
  • Place chicken broth, green beans, onion, vinegar, sugar, garlic, black pepper, and seasoned salt in a slow cooker. Add bacon and stir to incorporate fully. Cook on High for 1 hour.
  • Turn slow cooker down to Low and cook for 7 hours more. Taste and adjust seasoning. Serve in a large bowl with some of the broth.

Nutrition Facts : Calories 109.9 calories, Carbohydrate 15.2 g, Cholesterol 11.1 mg, Fat 3.6 g, Fiber 4.3 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 1033.7 mg, Sugar 6.6 g

SAVORY GARLIC GREEN BEANS



Savory Garlic Green Beans image

This savory side dish is a wonderful accompaniment to pork, beef and poultry. In season, fresh garden green beans can be substituted for the frozen.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup water
1/2 teaspoon chicken bouillon granules, optional
1 package (16 ounces) frozen whole green beans
1 to 2 garlic cloves, minced
1 tablespoon butter
1/4 teaspoon seasoned salt

Steps:

  • In a saucepan, bring water and bouillon if desired to a boil. Add beans. Reduce heat; cover and simmer for 10-12 minutes or until beans are tender. In a large skillet, saute garlic in butter for 1 minute. Drain beans; add to skillet. Sprinkle with seasoned salt and toss to coat.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 128mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

SAVORY GREEN BEANS



Savory Green Beans image

Make and share this Savory Green Beans recipe from Food.com.

Provided by love2cook4u2

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons soy sauce
2 garlic cloves (minced)
1/4 teaspoon pepper
1 tablespoon extra virgin olive oil
1 lb green beans

Steps:

  • Cook green beans as you normally would in a saucepan of boiling water. (usually take about 5 minutes). Drain beans in colander. When drained put beans in a bowl (with a little extra room for mixing).
  • In a small bowl (seperate from the one the green beans are in) wisk all ingredients except for the olive oil. When all are mixed well pour olive oil in the bowl wisking continuously until the oil is well blended into the mixture.
  • When the sauce is done pour over the beans, then "toss" the beans (salad tongs work the best). Being sure to evenly coat the beans.
  • ~Happy Eatings.

SAVORY STRING BEANS



Savory String Beans image

I love making this dish when I can pick the beans right out of the garden and put them into the pot. The fresh taste is unbeatable. I've also made it with beans purchased at the store. Either way, you'll find this recipe a winner. There's no need for any extra seasonings at the table. -Ina Reed, Kingman, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 10

4 bacon strips
2 cups fresh or frozen cut green beans (1-1/2-inch pieces)
1 cup water
1/2 cup chopped onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 bay leaf
1/4 teaspoon dill seed
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. Add beans, water, onion and seasonings to drippings; bring to a boil. Cook, uncovered, until beans are tender, 15-20 minutes. Discard bay leaf. Stir in bacon.

Nutrition Facts : Calories 179 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 458mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein.

SAVORY GREEN BEANS



Savory Green Beans image

My boyfriend cooked this for a dinner a couple of week ago. It was so tasty and tangy, that I could not believe that it was green beans (1 of my least favorite vegetables) Maybe it is because I like that lemony-tangy flavor, but I think it is a great and EASY way to give something extra to vegetables. Oh, he told me he got the recipe from the Stop & Shop website. I hope you all like it as much as I do. Try to exchange the broth and the lemon juice with instant lemon flavor iced tea (prepared as if you were going to drink it) for an extra flavor kick.

Provided by Gabichita

Categories     Vegetable

Time 13m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 tablespoon butter
1 sweet onion, finely chopped
1 garlic clove, finely chopped
1 lb green beans
1/2 cup fat free chicken broth
1 teaspoon lemon juice

Steps:

  • In a nonstick skillet melt the butter and then add the chopped onion and the chopped garlic. Cook on medium heat until the onion gets tender and clear.
  • Add the green beans and don't forget to stir frequently. Let everything cook for 1 or 2 minutes.
  • Add the chicken broth and the lemon juice, let it boil and then reduce heat.
  • Let it simmer for 4 to 5 minutes or until you see the green beans are crisp.

Nutrition Facts : Calories 148.7, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 179.2, Carbohydrate 22.6, Fiber 8.6, Sugar 5.7, Protein 5

LEG OF LAMB WITH SAVORY BEANS



Leg of Lamb With Savory Beans image

In France, gigot d'agneau - leg of lamb - is, well, de rigueur for a proper Easter meal. But it is always appropriate for any special dinner party, or any occasion throughout the year when you want an impressive main course. The technique is simple and requires few ingredients (garlic, thyme and rosemary), but the result is very flavorful. Seasoning the lamb for at least an hour in advance of roasting is essential. Refrigerate it overnight for more intense flavor; it's also less work to do on the day of the feast. Just remove from the refrigerator, bring it to room temperature, and it's ready for the oven.

Provided by David Tanis

Categories     dinner, roasts, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 25

1 pound flageolet or white beans, such as cannellini (about 2 cups)
2 whole cloves
1 medium onion, halved
2 bay leaves
1 large carrot, cut into 2-inch chunks
1 whole head garlic, cut in half horizontally
1 small fistful of thyme sprigs
1 teaspoon kosher salt
2 tablespoons chopped flat-leaf parsley
1 tablespoon finely cut chives
1 teaspoon grated lemon zest (from 1 lemon)
3 tablespoons extra-virgin olive oil
Black pepper, to taste
1 (8- to 9-pound) leg of lamb, bone-in, trimmed and tied (a butcher can do this)
6 medium garlic cloves, cut into quarters lengthwise
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
4 medium onions, halved crosswise
2 celery stalks, cut into 3-inch-long pieces
2 thyme bunches
2 rosemary bunches
2 cups dry white wine
1 1/2 pounds small, young carrots
2 tablespoons unsalted butter
Watercress, for garnish (optional)

Steps:

  • Put the beans in Dutch oven or heavy-bottomed pot. Add 8 cups water and place pot over high heat. Stick 1 whole clove into each onion half. Add onion, bay leaves, carrot, garlic, thyme and salt. Bring to a boil, then turn heat to a bare simmer and cover with lid ajar. (The slow simmer keeps the beans from bursting.) After 30 minutes, taste the bean broth, and add salt as necessary. Cook for about another 30 minutes, but check for tenderness after 15 minutes. Turn off the heat and let beans cool in their cooking liquid. (You may cook the beans several hours, or up to 1 day, in advance.)
  • Meanwhile, prepare the lamb: With a sharp paring knife, make 24 small slits over the surface of the lamb. Using your fingers, push a garlic sliver into each slit.
  • Season the leg generously all over with kosher salt, then sprinkle with about 1 teaspoon black pepper. Drizzle with about 2 tablespoons olive oil, and massage oil and seasonings all over the meat. Leave at room temperature for at least an hour. (Alternatively, wrap and refrigerate the seasoned leg for up to 24 hours. Bring to room temperature before proceeding.)
  • Heat oven to 475 degrees. In a sturdy roasting pan, arrange the onions and celery. Lay down the thyme and rosemary branches and set the lamb leg on top. Roast, uncovered, for 20 minutes, then add wine to the pan and turn heat to 350 degrees. Continue cooking, basting the roast occasionally, until the internal temperature reaches 130 degrees for medium-rare or 140 for medium, which will take up to 1 1/2 hours.
  • Transfer the roast to a cutting board and keep warm, tented with foil, for 15 to 20 minutes. Remove the onions, celery, thyme and rosemary from the roasting pan and discard. Skim fat from surface of pan juices.
  • Set pan over medium-high heat and bring to a simmer, scraping up any browned bits from the bottom of the pan. Taste and adjust with a splash of water if the pan juices are too salty.
  • While lamb is resting, boil carrots in well-salted water until tender, 10 to 12 minutes. Drain, toss with butter and keep warm.
  • Reheat the beans in their broth, then drain reserving bean broth for another use. Remove and discard onion, bay leaves, carrot, garlic and thyme. Put beans in a warm serving dish. Toss beans gently with the parsley, chives, lemon zest, olive oil and pepper. Reheat pan juices, strain and pour into a serving vessel.
  • Carve the lamb and arrange on serving platter along with the carrots. Garnish with watercress, if desired.

SAVORY AND SPICY NORTHERN BEANS (QUICK AND EASY!)



Savory and Spicy Northern Beans (Quick and Easy!) image

This is a quick and easy bean dish...can be used as a protein for vegetarians, or as a side for the meat lovers! This is an adaptation of SarasotaCook's Recipe #385699.

Provided by breezermom

Categories     Onions

Time 17m

Yield 5 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, diced fine
2 tablespoons garlic, minced
1/2 teaspoon red pepper flakes (more if you like things hot!)
2 (15 ounce) cans great northern beans, drained but not rinsed
2 teaspoons parsley, fresh and finely chopped
1 teaspoon dried rosemary
1/2 tablespoon kosher salt
1 teaspoon ground black pepper

Steps:

  • In a large pan, heat the oil over medium heat. Add the garlic, onion, and red pepper flakes and saute for 2-3 minutes on medium until slightly soft.
  • Add the beans, parsley, rosemary, salt, and pepper. Increase heat to medium high and cook for about 4-5 minutes. While they are cooking, mash about half of the beans with a fork until they reach the consistency that you prefer.
  • If you would like, you can garnish with some additional olive oil and ground pepper.

SAVORY BAKED BEANS



SAVORY BAKED BEANS image

Categories     Soup/Stew     Bean     Side     Simmer

Yield 6 servings

Number Of Ingredients 8

4 slices of bacon
1 cup chopped onion
4 garlic cloves
Water
1 lb. dried pinto beans, picked over and well-rinsed. (If possible let them sit overnight in water)
1 12-ounce bottle of dark beer
1 can diced green chili
2 t. hot sauce

Steps:

  • In a dutch over cook the bacon, onion and garlic. The bacon does not have to be completely cooked through but should not be limp. Turn off heat. Remove bacon and let it cool enough to handle. Keep the onion and garlic in the pan. Coarsely chopped the bacon and return to pan. Add the beans. Cover with water (one inch above) the beans. Gently simmer, uncovered over medium low heat. Stir occasionally. Keep the beans covered with water. After one hour add the beer, the green chili, the hot sauce, and the salt. Cook for an hour longer and check the beans. They should be soft but not mushy. The beans can cook for another half hour if necessary. Check for taste. Add salt or hot sauce if needed. Remove from heat. The heat from the pot and the beans will keep them warm for a half hour or longer. Reheat if needed. Can be made a day ahead. Leftovers can be mashed in a food processor and transformed into a bean dip.

SAVORY BAKED BEANS



Savory Baked Beans image

Here's a great recipe for baked beans! Simple to cook, goes with many other recipes, and it's big on taste. I haven't done so, but I'm sure it would work in the crock pot. This is great for pot-lucks. This goes great with coleslaw and some roasted corn on the cob.

Provided by FLUFFSTER

Categories     Beans

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup dried navy beans (or other small beans)
3 cups water
1 bay leaf
1 garlic clove, minced
1 medium onion, chopped
1 tablespoon parsley, chopped
1/2 cup finely diced celery
1 tablespoon oil (your choice)
2 small sweet pickles, chopped
1 (8 1/4 ounce) can stewed tomatoes, mashed
1/2 teaspoon dried basil leaves, crumbled
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons grated parmesan cheese

Steps:

  • Wash and pick over beans. Place them in a large saucepan and cover with the water. Bring to a boil, and boil for 2 minutes. Cover and let stand for 1 hour.
  • Add bay leaf, garlic, onion and parsley to the beans. Bring to a boil again. Cover loosely and simmer for 45 minutes, or until beans are just tender. Note: the times will vary with the type of bean you choose. Drain, if necessary. Put beans in 1 1/2-quart casserole.
  • Meanwhile, saute celery in the oil for about 5 minutes. Add pickles, tomatoes, basil, salt and pepper. Bring to a boil. Simmer 10 minutes, stirring occasionally.
  • Stir mixture into beans. Cover. Bake at 250° for 2 hours. Uncover. Sprinkle with the cheese. Return to oven and bake 5 minutes longer.

Nutrition Facts : Calories 256.5, Fat 5.1, SaturatedFat 1, Cholesterol 2.2, Sodium 556.6, Carbohydrate 41.5, Fiber 14.1, Sugar 7.3, Protein 13.6

SAVORY N SAUCY BAKED BEANS



Savory N Saucy Baked Beans image

A.G. Strickland of Marietta, Georgia dresses up canned baked beans in a jiffy...with green pepper, celery and canned tomatoes. With just a hint of sweetness and a touch of garlic, these beans are naturals for summer picnics and patio meals.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 can (28 ounces) vegetarian baked beans
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder

Steps:

  • In a large saucepan coated with cooking spray, cook the onion, green pepper and celery for 3 minutes or until tender. Stir in beans, tomatoes, pepper, salt and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.

Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 648mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 7g fiber), Protein 7g protein.

SAVORY GREEN BEANS



Savory Green Beans image

This was my mother's favorite way to fix green beans. She always grew savory in her garden, giving this dish lots of fresh flavor. Not only is it low in fat, but it goes well with just about any main course.-Carol Ann Hayden of Everson, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup chopped sweet red pepper
1 tablespoon canola oil
1 garlic clove, minced
1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
1/2 cup water
2 tablespoons minced fresh savory or 2 teaspoons dried savory
1 tablespoon minced chives
1/2 teaspoon salt

Steps:

  • In a large skillet, saute red pepper in oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the green beans, water, savory, chives and salt. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

KATHY'S SAVORY BAKED BEANS



Kathy's savory baked beans image

I started making this for Thanksgiving and Christmas 26 years ago and they are the most requested dish every year even if we end up at someone else's house!

Provided by kathy duggan

Categories     Other Side Dishes

Time 1h55m

Number Of Ingredients 5

2 large cans pork and beans
1-2 large white onions
1 pkg bacon, uncooked
1/2 c dark brown sugar
1/4 c pancake surup

Steps:

  • 1. Empty pork and beans in casserole pan. Remove fat chunks. You dont need them
  • 2. Add in dark brown sugar and pancake surup
  • 3. Cut bacon in 1 inch chunks and add to the beans
  • 4. Slice onions and add
  • 5. Place in a preheated 350 degree oven for 1 to 1 1/2 hrs. You want them to thicken but not dried out.

SWEET AND SAVORY BAKED BEANS



Sweet and Savory Baked Beans image

Make and share this Sweet and Savory Baked Beans recipe from Food.com.

Provided by LiRoper

Categories     Beans

Time 1h20m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 7

2 (28 ounce) cans baked beans (bushes brand, 1 boston & 1 homestyle)
16 ounces bacon (cooked, crispy & crumbled)
5 tablespoons molasses
3/4 cup brown sugar
1/2 cup onion, chopped
2 tablespoons maple syrup
2 tablespoons mustard

Steps:

  • preheat oven to 350.
  • mix all ingredients in 9 X 13 glass baking dish.
  • bake in oven for 50 minutes.

GREEN BEANS WITH SAVORY AND BACON



Green Beans with Savory and Bacon image

Categories     turkey     Side     Low Fat     Quick & Easy     Green Bean     Self

Yield Makes 4 servings

Number Of Ingredients 5

salt
1 lb fresh green beans, trimmed and cut into 2-inch lengths
2 oz regular or turkey bacon, finely diced
2 cloves garlic, peeled and minced
2 tbsp chopped fresh savory (or fresh oregano)

Steps:

  • Bring a large pot of water to a boil; add salt. Drop beans in water and cook 3 minutes, then drain in colander. In a large skillet, cook bacon over medium-low heat, stirring until it renders most of its fat and is nearly crisp. Pour off all but 1 tbsp fat. Add garlic to skillet and cook over medium-low heat for 30 seconds, stirring constantly. Raise heat, add beans and savory and toss 1 to 2 minutes to blend flavors. Season with pepper and salt, if needed.

SAVORY GREEN BEANS WITH MUSHROOMS



Savory Green Beans with Mushrooms image

When we have family get-togethers, this is the dish I'm always asked to bring.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1 pound fresh green beans, trimmed
1-1/2 cups sliced fresh mushrooms
2 tablespoons chopped green onion
2 tablespoons butter
2 tablespoons minced fresh savory or 2 teaspoons dried savory
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
4 bacon strips, cooked and crumbled

Steps:

  • Place beans in a steamer basket; place in a saucepan over 1 in. of water. bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in the savory, parsley, lemon juice, vinegar, oil, sugar, salt and pepper. Add beans; toss to coat. Sprinkle with bacon.

Nutrition Facts : Calories 164 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 758mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

SAVORY KIDNEY BEANS



Savory Kidney Beans image

Kidney Beans in an indian-style tomato sauce. Can be prepared ahead and reheated. Serve with bread and a fruity chutney or a yoghurt salad.

Provided by Inge 1505

Categories     Lunch/Snacks

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 13

1 (14 ounce) can kidney beans, rinsed and drained
2 tablespoons oil
1 1/2 teaspoons cumin seeds, whole
1 cup onion, minced (about 1 medium)
1 1/2 tablespoons fresh ginger, minced
1/4 teaspoon dried thyme
1 cup tomatoes, diced (about 1 medium)
1 tablespoon tomato paste
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh cilantro or 1/4 cup parsley, minced
1 green onion, diced
1 -1 1/2 tablespoon fresh green chile, minced

Steps:

  • Heat oil in a pot over medium high heat. Add cumin and onions and cook, stirring occasionally, until onions are almost browned, 7 minutes.
  • Add ginger and cook 1 minute more.
  • Add tomatoes, beans, tomato paste, thyme, salt and pepper. Stir to mix, reduce heat to low, cover and let flavors blend, 13 minutes. You can prepare until this step and keep in the fridge up to 3 days.
  • Remove cover and reduce liquid on high heat, stirring frequently, until beans are covered by thick sauce, 1-2 minutes. Adjust seasonings.
  • Stir half of the cilantro or parsley into the beans, serve sprinkled with green onion and rest of herbs. Serve chili on the side, so that everone can add heat as they like.

SAVORY GREEN BEANS WITH BACON



Savory Green Beans with Bacon image

As a working Mom, anything I can do to cut time spent in the kitchen is helpful. Through the years, I've tried different ways to liven up canned and frozen vegetables so that the family will continue to enjoy them.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 cups frozen cut green beans
2 tablespoons canned mushroom stems and pieces
1-1/2 teaspoons dried minced onion
1 bacon strip, diced
1/4 teaspoon salt
1/4 teaspoon butter
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • In a small saucepan, combine all ingredients; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 13-15 minutes or until bacon is cooked. Drain.

Nutrition Facts : Calories 97 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 575mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

FIANCE'S FAVORITE SAVORY GREEN BEANS



Fiance's Favorite Savory Green Beans image

My boyfriend-turned-fiance absolutely FLIPS over these....hopefully you will enjoy them as much! Fresh green beans simmered with bacon, garlic, and onion, then joined with bread crumbs, seasonings, and cheese to create a wonderful side dish!

Provided by RANCHGIRL_59714

Categories     Side Dish     Vegetables     Green Beans

Time 40m

Yield 6

Number Of Ingredients 10

5 slices bacon, chopped
½ onion, chopped
3 cloves garlic, minced
2 tablespoons balsamic vinegar
½ cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 ½ pounds fresh green beans, trimmed
½ cup Italian-seasoned breadcrumbs
¾ cup shredded Italian cheese blend

Steps:

  • Cook and stir the bacon, onion, and garlic in a large skillet over medium heat until the bacon has just started to brown, about 8 minutes; mix in the balsamic vinegar, water, salt, black pepper, and green beans. Reduce heat to medium-low, and simmer the green beans until almost all the liquid has evaporated, about 10 minutes. Stir in the bread crumbs. Remove the skillet from the heat, and sprinkle with Italian cheese blend. Adjust salt and black pepper to taste.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 17.8 g, Cholesterol 27 mg, Fat 15.1 g, Fiber 4.5 g, Protein 9.7 g, SaturatedFat 6 g, Sodium 857 mg, Sugar 3.1 g

SAVORY BEANS



Savory Beans image

This dish is from Camp Fire Girls Day Camp. It was so tasty, my mother continued making it through the years as a way to get me to eat veggies. My family has enjoyed it also. As the kids get older, you can spice it up a bit with onion, garlic, tomatoes, etc. Great for those days when you can't decide what to cook. Just add cornbread and you've got the whole meal.

Provided by Gadget_Queen

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb Polish sausage (or other spicy sausage)
1 (15 ounce) can whole kernel corn (undrained)
1 (16 ounce) can pork and beans

Steps:

  • Brown sausage (I use cast iron dutch oven).
  • Add corn and beans.
  • Simmer 15-20 minutes.

Nutrition Facts : Calories 593.4, Fat 35.6, SaturatedFat 12.6, Cholesterol 88.2, Sodium 1874.7, Carbohydrate 47.7, Fiber 9.2, Sugar 2.7, Protein 25.5

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