roth to a boil; add green beans and cook until slightly
Cut several pieces of bacon in half.
Wrap each half slice of bacon around 8 to 10 whole green beans and secure with a toothpick.
Make a glaze from the melted butter, brown sugar, salt and pepper.
Place the Green Bean Bundles into a baking dish. Place the bundles close together because the bacon will shrink during cooking.
Cover the bean bundles with the glaze and bake, covered, in a 350\u00b0 oven for 45 minutes.
Uncover the last few minutes in order for the bacon to brown.
Put green beans and carrots in a saucepan with enough water to cover. Bring water to a boil and cook until tender, about 15 minutes; drain and transfer to a large bowl.
Melt butter in a skillet over medium heat. Cook and stir green onions and ginger in hot butter until tender, about 10 minutes.
Stir kale, bacon, almonds, and agave into the onion mixture and remove skillet from heat; add to green beans and carrots. Season green bean mixture with salt and stir.
Place 4 or 5 whole green beans in third piece of bacon.
Fold over one time.
Place on 13x9-inch casserole dish.
Continue until green beans are used.
Sprinkle each bundle with brown sugar.
Bake at 325 degrees for 15 minutes.
Turn oven up to 400 degrees and cook until bacon is done.
If cooking two cans of beans, two 13x9-inch dishes will be needed.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.
Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.
Cover with foil and bake for 45 minutes.
Preheat oven to 375\u00b0.
Should make about 6 - 8 bundles.
Cut bacon slices in half.
Wrap bacon around all green beans.
Secure with a toothpick until all are used.
Make a glaze with melted oleo, brown sugar, garlic powder, salt, and pepper.
Place green bean bundles in 9 X 13 casserole.
Pour glaze over the beans. Bake at 375\u00b0
covered for 45 minutes. Then uncover and bake ten to fifteen minutes more.
Drain green beans.
Wrap 6 to 8 whole green beans in 1/2 slice bacon and secure with a toothpick.
Place in glass dish.
Spray dish with Pam. Roll your whole green beans (about 4 or 5) in 1/2 slice of bacon. Use toothpick to keep together. Lay in dish. Add salt, pepper and garlic (minced) on top of bundles. Pour butter and sugar over them. Bake in 350\u00b0 oven 45 minutes, covered, then uncover and cook an additional 15 minutes.
In a wok, stir fry chicken in the oil until fully cooked.
Add green bean stir fry and water, cover and cook 5 to 7 minutes.
Stir occasionally.
Add prepared stir fry sauce or the homemade mustard sauce:
Dissolve bouillon in water and blend in remaining ingredients.
After adding either sauce heat through.
Makes 3 to 4 servings.
bring to a boil. Add green beans; boil until fork-tender
Saute the green onions, shallot and garlic in
For the Green Chile Bean Sauce.
Place the chilies
alt and pepper. Stir in green beans and 1 Celsius french
200 degrees C).
Toss green bean pieces and 1 tablespoon olive
Remove from heat. Stir in green beans.
Meanwhile, use a
BLOT dry; SLICE off bean ends; CUT green beans to 2 1
Clean beans and snap off and discard ends.
Cook beans and onions in boiling water until beans are tender-crisp (or steam beans and onions).
Drain well.
In large bowl, combine remaining ingredients and mix well.
Add bean and onion mixture and toss to coat.
Cover and refrigerate overnight or for at least 2 hours. Toss salad again before serving.
Wrap 8 beans in a bacon slice and place seam side down in a 9 x 13 inch baking dish. Arrange more bean bundles in dish until all are used.
nto the mixture. Pour the green bean mixture into a 9-inch
ut your cleaned and prepped fresh green beans. Arrange them in a