About this recipe: Sweet green beans pair perfectly with crispy, salty bacon.
Something else. As I always have with other vegetables as well, I frequently cook green beans with bacon and garlic. It was the addition of onion and the cooking method itself, that caught my eye. I always saute the bacon and garlic, then add the COOKED green beans to the pan and toss to coat. With this recipe's method, the green beans lose their vibrant colour, the bacon gets limp, and the dish looks "muddied" overall. I'll stick to my method, where both the beans and the bacon retain their rich colour and where the bacon flavour enhances, rather than overwhelms, the beans. - 15 Sep 2008
Something else. Cooked the bacon whole first until it was crisp then removed from pan. I only retained about 1 tablespoon of the dripping. When I added the beans and the water I put a lid on the pan but left it cracked which allowed the beans that were not in the water to steam, while allowing the water to evaporate. When the beans were cooked and the water was pretty much gone, I returned the crisp bacon which I had chopped to the pan and tossed, put the lid on tightly and just let it sit for about two hours. I didn't want the beans to get mushy, but did want the bacon to soften up a bit. Right before serving I just heated it up. Everybody loved it - will definitely make again. - 15 Sep 2008
Used different ingredients. YUM. I used red onion (my favourite) and instead of water, I used beef stock. we all liked this one, thanks Michele ...CHEERS!! - 15 Sep 2008