Tuesday, February 06, 2007

Green Beans and Bacon

No need for oil here... crisp green beans and tender potatoes flavored with bacon. Good for a quick meal or side dish to steak or turkey.

Serves 2 or 4 (as a side dish)
30 min.
-large saucepan or wok
-baster or paper towels to remove excess oil + old tin can for easy disposal
Quick and simple

1 medium white onion
1 1/2 c. fresh green beans, washed with ends removed
3 medium-small red potatoes-- these are way more tender than russets!
8-10 slices of bacon*
*Oscar Mayer bacon is GF

1. Chop onion up into coarse bits.. not too small.
2. Wash and remove ends from FRESH green beans. Please don't use canned.
3. Cut potatoes up into 3/4 inch cubes (as you would for stew).. again, not too small. Be lazy.
4. Wash off bacon and place into a large saucepan, or if you have one, a wok.
5. Cook bacon over medium heat until bacon just begins to turn crispy; about 4-5 minutes. Using a baster, remove excess oil into a tin can until only about 1 tbsp. remains. If you don't have a baster, carefully tilt your pan and place a few wadded up paper towels in to absorb up the grease.
6. Turn up heat to medium-high and add coarsely chopped onions, red potatoes and green beans into the wok. Be careful of hot oil splattering if veggies are damp.
7. Stir-fry veggies until green beans are crisp-tender and potatoes are soft; 10 minutes. Leave in longer, around 15 minutes, for veggies to slightly fry and turn a wonderful golden brown.

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