When I shared my Boxing Day table with you couple of days ago, and told you what a great success
the gathering was, I also promised some recipes. I made good with my recipe for Butter Pecan Cinnamon Rolls, and now here comes another recipe for the very popular
green beans. Now I don't want to hear any snorts of derision when I tell you
that this recipe calls for canned green beans. Frankly, I like them.
When I was a kid I would eat them straight from the can. It may seem crazy, but
how many kids do you know who snack on vegetables?
This recipe is so easy, and so good; you'd be wise to add it to your vegetable recipe repertoire. I made it the night before so all I had to do was slide it into a preheated oven the day of the party. Everyone loved it, and when children come back for seconds, you know it's a hit.
This recipe is so easy, and so good; you'd be wise to add it to your vegetable recipe repertoire. I made it the night before so all I had to do was slide it into a preheated oven the day of the party. Everyone loved it, and when children come back for seconds, you know it's a hit.
Smothered
Green Beans
Adapted
from Gooseberry Patch
5 (15-oz) cans green beans, drained
6 strips bacon
2/3 cup brown sugar
1/4 cup butter, melted
1/4 cup low-sodium soy sauce
1-1/2 tsp garlic powder
Preheat oven to 350°F.
Pour drained green beans in an ungreased 9x13-inch pan.
In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans.
Whisk together brown sugar, melted butter, soy sauce, and garlic powder. Pour over green beans.
Bake for 40 minutes.
This post is linked to:
