Nov 9, 2010

Country-Style Green Beans

Country-Style Green Beans

Here’s an oldie. Really old. The photos clearly show it was shot with one of my first cameras. Without a tripod, on a dark winter day with a terrible color balance. Hey, we all gotta start somewhere! (just covering my butt here). I just didn’t have time to reshoot the recipe.

Anyway, it’s a special thanksgiving recipe that I made for a guest posting a couple years ago. It wasn’t meant to end up on Kayotic Kitchen, but I’ve received so many requests for this recipe over the past year, and now with Thanksgiving coming up the emails started dropping in again. Figured it was easier to just slap it up here rather than mail the basic instructions to those who need the recipe.

Really good recipe trumps bad photography and this recipe is really good, so here ya go.


Ingredients:

1 pound green beans
1/3 red bell pepper
1 clove of garlic
1 small onion
7oz bacon
2 tbsp flour
1 tsp mustard powder
1/2 tsp onion powder
1 1/2 cup beef broth
pepper
salt


Directions:

We’re starting out with lots of fresh, crispy green beans. And bell pepper and garlic. You can do really amazing things with these ingredients.
Country-Style Green Beans

Peel the bell pepper with a vegetable peeler and finely mince it.
Country-Style Green Beans

Mince the onion as well.
Country-Style Green Beans

Grab a garlic clove, lay the flat blade of your knife upon it and give it a good smack. That will make the skin slide right off plus it will also be easier to chop. If you want to keep the clove whole, don’t smack it but press the knife down firmly in stead. This will keep the clove intact.

Mince or grate the garlic.
Country-Style Green Beans

Give your green beans a good wash.
Country-Style Green Beans

I removed the stem end of the beans but didn’t trim the other side. It looks prettier when served that way and there’s really no reason to take it off. Go for a rustic look! Rustic is good.

Pre-boil the beans in very lightly salted water. Now I use my microwave rather than my stove top when it comes to pre-boiling, but take your pick. I gave them about 10 minutes at 1000 watts – I like a little bite to them so boil them a little longer if you like them less ‘al dente’, so to speak.
Country-Style Green Beans

I’m going for a roux based sauce. Mix 2 slightly heaping tbsp flour with 1 tsp mustard powder and 1/2 tsp onion powder and give everything a good stir.
Country-Style Green Beans

Heat 2 tbsp butter and cook the onions over low heat for about 5 minutes while stirring occasionally.
Country-Style Green Beans

Then add the bell pepper and garlic and cook for another 5 minutes.
Country-Style Green Beans

Your beans will be ready by now, drain them and rinse them with cold water. This will stop the cooking process immediately, leaving your beans fresh and green.
Country-Style Green Beans

Add the flour and cook for 2 minutes over low heat. Bit by bit, pour in the beef broth (chicken broth works as well, but this gives a really nice, deep flavor) while stirring vigorously until you end up with a smooth sauce. I’ve added about 1 and a 1/2 cup but kept a little extra broth on the side, just in case the sauce needed thinning.
Country-Style Green Beans

Season with pepper and salt to taste.
Country-Style Green Beans

Get yourself some bacon. Bacon makes everything taste better.
Country-Style Green Beans

Use roughly 5 green beans at a time and drag them through the sauce.
Country-Style Green Beans

Wrap the bacon around the beans. My bacon slices were petite so I used two for each bean bundle.
Country-Style Green Beans

Just keep on rollin’ until you have a huge pile of these beauties.
Country-Style Green Beans

Now there are several ways to cook them. You can toss them on a grill (just keep turning them), but you can also use your oven, or the broiler/grill in your oven. My oven has a grill, so I went for that.

Preheat your oven to 400F (200C).

Put them on an oven rack and place a baking tray filled with a little water underneath the rack to catch the drippings. Bake for 12 to 15 minutes, until the bacon browns up.
Country-Style Green Beans

Then flip them over and grill the other side until that’s golden brown and crispy as well. Put them on a pretty platter and garnish with finely minced bell pepper for a bit of crunch and some parsley for a bit of color.

These are absolutely fantastic!

Country-Style Green Beans
Ingredients
    1 pound green beans
    1/3 red bell pepper
    1 clove of garlic
    1 small onion
    7oz bacon
    2 tbsp flour
    1 tsp mustard powder
    1/2 tsp onion powder
    1 1/2 cup beef broth
    pepper
    salt
Directions
    Finely mince the onion. Peel the bell pepper with a vegetable peeler and mince it and mince or grate the garlic. Combine the flour with the mustard and onion powder.

    Wash the green beans, remove the stem end of the beans but didn’t trim the other side. Boil them in lightly salted water for 10 minutes and then rinse them with cold water to stop the cooking process.

    Heat 2 tbsp butter and cook the onions over low heat for about 5 minutes while stirring occasionally. Add the bell pepper, garlic and cook for another 5 minutes. Add the flour and cook for 2 minutes over low heat. Bit by bit, pour in beef broth until you end up with a smooth not too thin sauce. season with salt and pepper to taste.

    Use roughly 5 green beans at a time and drag them through the sauce before wrapping the bacon around the beans. Preheat your oven to 400F (200C). Put the bacon and bean bundles on a rack, place a baking tray filled with water underneath to catch the drippings and give them 12 to 15 minutes. Until the bacon is crispy.

    Flip them over and grill them until the bacon on that side is golden brown as well. garnish with finely minced bell pepper for a bit of crunch and some parsley for a bit of color.
Meal type: side dish
Servings: 4
Copyright: © kayotickitchen.com

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    17 Comments »

    1. 1

      I am so glad you’re posting this recipe nowe! Have been looking for it all over. I do believe these are the best green beans I’ve ever eaten in my life.

      Maria on Nov 9, 2010 @ 11:45 am Reply
    2. 2

      Oh my, do those ever look good. Thank you for sharing!

      Eva on Nov 9, 2010 @ 1:07 pm Reply
    3. 3

      Who told you that these pictures are bad???? Are you fishing for compliments?? I think your pictures are always wonderful ! Btw another great recipe.

      Arrisje on Nov 9, 2010 @ 3:15 pm Reply
    4. 4

      I remember this recipe! It was a guest post on another blog a couple of years ago, I think. Looks just as delicious now as it did back then. And it just might make an appearance on our Thanksgiving menu this year. Thanks for reposting it Kay.

      Lana @ Never Enough Thyme on Nov 9, 2010 @ 3:48 pm Reply
    5. 5

      This I gotta try, it looks fabulous.

      But I have a few questions….

      Can I make them the day before & refrigerate till ready to bake?
      And, why take off the skin off the red pepper? Just curious.

      Thanks again. I’m anxious to make them.

      Teri on Nov 9, 2010 @ 3:52 pm Reply
    6. 6

      @ Teri:

      Well… ehhh… because I say so! You trying to be rebellious again, woman?

      :)

      Tried it with and without the skin and somehow without the skin on the pepper seems to blend in more. But I’m nitpicky.

      Sure, you can make them ahead of time! Not sure the beans will stay as bright green though. Just make sure you drop the beans in an ice bath to really stop the cooking process and just throw them in the oven when you need them.

      Kay on Nov 9, 2010 @ 4:06 pm Reply
    7. 7

      Thank you so much for posting this recipe!  I made it for Thanksgiving 2 years ago and everyone loved it!  It’s my turn to do Thanksgiving again, and this was one of the requested menu items.
      Also,  I really love the picture of the green beans, red pepper, garlic and onion on the cutting board.  I aspire to take photos this “bad” one day, you silly girl.  ;)

      Niteowl Nancy on Nov 9, 2010 @ 10:52 pm Reply
    8. 8

      Hi Kay,
      I remember that the Dutch tend to sprinkle nutmeg on some veggies — but I don’t remember which ones. Do you use nutmeg on veggies? If so, which ones? I’ve tried it on green beans and on carrots.

      Holly on Nov 10, 2010 @ 12:46 am Reply
    9. 9

      @Holly:

      You’re right. I grew up with freshly grated nutmeg sprinkled on green beans, cauliflower, brussel’s sprouts and beets!

      Kay on Nov 10, 2010 @ 8:47 am Reply
    10. 10

      good combination-I  like  bacon rolled with chicken meat/asparagus .

      foodbin on Nov 10, 2010 @ 9:48 am Reply
    11. 11

      I loooooove green beans! thanks!

      Katrina on Nov 10, 2010 @ 3:38 pm Reply
    12. 12

      Beets — hadn’t though of that one. But that sounds pretty tasty! Thanks for the list!

      Holly on Nov 10, 2010 @ 4:59 pm Reply
    13. 13

      I made this the first time I ever made a thanksgiving dinner (am new to the USA) a couple of years ago when you guest posted.  I then lost the recipe, and had to email you for it (and got it – thanks!!).  My family loves this and there are fights over the last bundle of beans! Bacon makes everything better….  SO glad you posted it – so others can enjoy it too!

      Kylee on Nov 10, 2010 @ 9:01 pm Reply
    14. 14

      Well, the technical aspects of the photos may not be perfect, but your food styling is still breathtaking.

      Betsy on Nov 16, 2010 @ 12:36 am Reply
    15. 15

      THANK YOU for reposting this!! I only just now found it again, but I looked and looked for it last year with no luck! Must of have been looking before you posted it again…
      I made this for Thanksgiving after your guest post a few years  back and it was the most requested recipe I have ever made.  Unfortunately, I had neglected to print the page, and then the post was removed.
      I have tried a few times to recreate it, used onion and cream of mushroom soup, which, while good, didn’t come close to the taste perfection of yours.
      This page is now bookmarked and printed!
      Thanks again!

      Josie on Dec 22, 2011 @ 10:50 pm Reply
    16. 16

      i do a spin off of this recipe..i season the green beans with steak seasoning and wrap them in precooked bacon. put a little butter ontop and bake them and right before they are done i pour a cattlemans bbq sauce ontop and bake a little longer…but this sounds like a good alternative..must try soon! 

      courtney on Jan 9, 2012 @ 8:16 am Reply
    17. 17

      Bless you!!! When you first posted this way back when I fell in love with this recipe. Unfortunately I lost it and have been mourning the lost of it’s yummy goodness on my holiday table. Now all is right with the world again. Thank you! Thank you!

      Julie Beth on Dec 17, 2012 @ 7:31 pm Reply

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