I grew up as the oldest of five children and the only girl. 3 of my 4 brothers despised anything green. Even the parsley in the meatballs gave them a slight twitch. They also didn’t care for too many vegetables (except for corn and potatoes). It seemed like the only green thing they would eat were green beans. They’re a few years older now and have sort of grown out of the anti-green, anti-vegetable phase. What you cannot tell them is I started sneaking vegetables into their food when I came home from college. Shhhh.
Still, the time for ‘sneaking’ is gone. Vegetables are versatile, add color to a meal and can be prepared a myriad of ways. This is a recipe I made with my picky little brothers in mind. Even they would love these green beans. It’s comfort food, plain and simple, and would be a great addition to a Thanksgiving feast!
Applewood Smoked Bacon Green Beans with Pecans
1 lb. green beans, ends snapped, cut into 2″ pieces
5 slices applewood smoken bacon, sliced into 1/2″ strips
1/2 onion, diced
garlic powder (optional)
freshly cracked black pepper
Bring a pot of water to boil. Add green beans. Cook 5-8 minutes, until almost cooked through. Drain. Meanwhile, heat a large frying pan over medium-high heat. Add bacon. Cook, 5 minutes, until browned. Add onion. Saute 4 minutes, or until softened. Add green beans, stirring occassionally to mix with the bacon and onions, about 3 minutes. Add pecans, garlic powder (optional), sea salt and freshly cracked pepper. Taste green beans and adjust seasonings accordingly.