Use what ever nuts you wish with this recipe, walnuts, hazelnuts, pine nuts, etc. While I haven't tried them all, I'm sure they all will work and taste great.
INGREDIENTS
1 pound green beans, washed, trimmed and cut to 2 to 3 inches
4 strips of lean bacon, cut into small strips
2 tablespoons olive oil 1 small white onion, chopped small
1/2 cup dry roasted, salt free peanuts or slivered almonds
1/4 cup chicken stock salt and pepper to taste
METHOD
In a large sauce pan, steam the green beans for 3 to 4 minutes. Remove from the heat, drain and cover with cold water to stop the cooking process. Drain again and reserve.
In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel to drain and reserve 1 tablespoon of the bacon drippings in the skillet. (Do not pour the remainder of the drippings down the sink - dispose of in the garbage.) Pour the olive oil into the skillet and add the chopped onions. Saute over medium heat for 5 to 6 minutes until translucent.
Add the nuts, the reserved green beans and the chicken stock. Reduced the heat to medium low and continue to cook until the chicken stock is absorbed, about 6 to 8 minutes. Remove from the heat into a serving dish. Crush the bacon to small bits and use to garnish the beans in the serving dish. Serve hot. Serves 4 to 6
INGREDIENTS
1 pound green beans, washed, trimmed and cut to 2 to 3 inches
4 strips of lean bacon, cut into small strips
2 tablespoons olive oil 1 small white onion, chopped small
1/2 cup dry roasted, salt free peanuts or slivered almonds
1/4 cup chicken stock salt and pepper to taste
METHOD
In a large sauce pan, steam the green beans for 3 to 4 minutes. Remove from the heat, drain and cover with cold water to stop the cooking process. Drain again and reserve.
In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel to drain and reserve 1 tablespoon of the bacon drippings in the skillet. (Do not pour the remainder of the drippings down the sink - dispose of in the garbage.) Pour the olive oil into the skillet and add the chopped onions. Saute over medium heat for 5 to 6 minutes until translucent.
Add the nuts, the reserved green beans and the chicken stock. Reduced the heat to medium low and continue to cook until the chicken stock is absorbed, about 6 to 8 minutes. Remove from the heat into a serving dish. Crush the bacon to small bits and use to garnish the beans in the serving dish. Serve hot. Serves 4 to 6
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