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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Stringing string beans is universal."
-Gertrude Stein

The refrigerator light goes on...

Bacon. Yum. This recipe is savory and sweet and salty and bacony all at once. The dressing, coupled with the crunch of the bright green beans, is almost perfect.

Interestingly, when I first created this recipe I thought that the bacon would be enough to give the dressing all the saltiness that it needed. It was, however, slightly bland and the touch of salt is just right.

Green Beans

Green beans were one of the fresh veggies that I got to work with as a kid. In the summer in Atlanta, GA, we would sit on the porch, snap the tips and peel the string. I always knew them as snap beans or string beans. And then my mom cooked these until they were soft, seasoning with a couple of strips of bacon and some diced onion.

I like southern style beans but not as much as when they are cooked only for a few minutes. This is the way I cook them now - just long enough for them to be tender but not long enough to lose any of their bright green color.


 

Green Beans Salad with Bacon Buttermilk Dressing



Servings = 4 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well, refrigerated, for 3-4 days. Note that cooking time does not include chilling time.

1 slice bacon
1 medium red onion (diced)
1/4 cup low fat buttermilk
1/8 tsp salt
4 cups water
1 lb fresh green beans (stems trimmed)
fresh ground black pepper (to taste)

Place a large skillet over medium-high heat.

Add the bacon and cover. Cook on one side for 5-7 minutes, then turn over and cook an additional 3-5 minutes.

Remove bacon and place directly into a mini-chopper or blender.

Add the onions to the pan with the bacon grease and cook for 7-10 minutes, stirring frequently, until the onions are lightly caramelized.

Add the onions to the mini-chopper and allow to cool at least ten minutes.

Add the buttermilk and salt and puree until smooth. Chill.

Place the water in a large skillet over high heat.

Add the green beans.

While the green beans are blanching, fill a medium sized mixing bowl with ice and water.

After 10-12 minutes, remove the green beans and plunge directly into the ice water.

When the green beans are chilled, remove and shake dry and place in a bowl.

Add the bacon dressing to the green beans, toss, and chill well before serving.

Nutrition Facts

Serving size = about 1 cup

Servings = 4

.

Amount Per Serving

Calories 96 Calories from Fat 40
  % Daily Value
Total Fat 4g 7%
    Saturated Fat 1g 6%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 7mg 2%
Sodium 168mg 7%
Total Carbohydrates 12g 5%
    Dietary Fiber 4g 14%
    Sugars 4g  
Protein 4g  
Vitamin A 16% Vitamin C 36%
Calcium 7% Iron 8%
Vitamin K 16 mcg Potassium 323 mg
Magnesium 34 mg