Just yesterday my mom, sister, sister-in-law and I were texting about Easter dinner coming up. We had ham last month for a get-together, and we will also be celebrating three birthdays so my mom suggested we do some yummy ribs instead of the traditional ham. After much discussion that would only interest women of the cooking kind, my sister-in-law finally piped up: “Sooooo……we’re not doing ham?” Preach sister, preach.
Sometimes you just need a little tradition.
This is a twist on traditional green beans. My husband is a green bean-hater and he loved these. The beans themselves are super tasty and flavorful because you sauté them in the bacon grease and season with salt and pepper. Top with smoky, crumbled bacon, sweet, candied pecans, and a subtle brown sugar glaze to make errbody eat their veggies.
Best part? Snacking on the leftover candied pecans. Or eating bacon and ham and ribs for Easter dinner…
- 2 pounds fresh green beans
- 1 pound bacon peppered or smoked
- 1 t + 1/4 t salt
- 1 t pepper if peppered bacon not used
- 2 c pecans
- 1/4 c + 1/8 c 2 T brown sugar
- 1 T water
Place pecans, 2 T brown sugar, 1/4 t salt, and 1 T water in frying pan. Heat on medium heat, stirring frequently with wooden spoon until sugar has melted and coated pecans, about 10 minutes. Remove pecans from pan and set on plate to cool.
Chop bacon into 1/2" slices. Fry in frying pan until cooked. Set aside on paper towel-lined plate to drain, reserving bacon grease in pan.
Wash green beans and trim beans of their tails by lining up the edges a handful and slicing them off. Flip handful around and repeat on other side.
Add green beans to bacon grease, stir to coat. Cook on medium 10 minutes, or until beans have just softened.
Add remaining 1/4 c brown sugar and cooked bacon to beans. Cook on medium until brown sugar glaze has thickened, about 5 minutes. Serve hot.