Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
German Green Beans
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- #82321
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 slices bacon
1/2 cup chopped onions
OR
2 tablespoons dried onion flakes
2 tablespoons flour
4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cider vinegar
2 cans (14.5 ounce size) cut green beans
OR
2 1/2 pounds fresh green beans, washed and cut
1/2 cup liquid from canned beans or water (if using fresh beans)
1/4 cup bacon bits
directions
Fry the bacon in a large cast-iron skillet until crisp, then drain on paper towels, leaving the fat in the pan.
Add the onion and cook until light golden and tender, then add the flour and stir, cooking for about 1 minute.
Add the sugar, salt, pepper, bean liquid or water, and vinegar. Stir and bring to a rolling boil. Allow to boil for about 3 minutes to thicken the sauce. Add the bacon bits at this time.
Add the green beans and cook until heated through, about 7-8 minutes.
Transfer the beans and sauce to a serving bowl and top with crumbled bacon.
added by
cookchef
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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