Almond and Bacon Green Beans (á la Phyllis)

It has been a couple of days since I have posted.  Thanksgiving ate me.  Nevertheless, I am back and feeling victorious after nabbing two recipes from the great Phyllis.  The first of which I will be covering today. Phyllis is Shane’s mom and she makes some serious green beans.  These green beans are insanely addictive and the leftovers are just as glorious as the first bite.

Here is the recipe (courtesy of Phyllis):

Almond and Bacon Green Beans:

Ingredients:

Six slices of precooked bacon, chopped into fine pieces

2 lbs fresh green beans (ends removed)

1 medium onion sliced and then quartered

1.5 tbsp soy sauce

4 tbsp olive oil

2 tbsp garlic

1 cup toasted almonds

Directions:

First, preheat oven to 350 degrees.

Next, boil green beans for 3 -5 minutes or until tender-crisp.  To ensure green beans retain their deep green appearance, leave a small opening between the lid and pan while boiling.  Sit beans aside when they are ready.

Then, place almonds over a foil-covered baking sheet.  Bake in oven for 10 minutes or until they appear toasted and light brown.  Promptly remove from oven and sit aside.

In a separate frying pan, warm olive oil.

Add garlic and onions and mix until tender.  Onions will be clear and limp when ready.

Add green beans to the onion and garlic mixture.

Top green beans with bacon pieces and mix thoroughly.

Add soy sauce. Stir ingredients until thoroughly coated with soy sauce and olive oil.

Stir fry on stove temperature “6” until done (estimated 5 minutes).

These green beans are not only delicious, but they are easy on the eyes too.  Don’t you think?

They are mouth-watering and outrageously decadent for a green bean recipe. These were the first post-Thanksgiving leftovers I dove into.  They are amazing the next day!

Side note: We have also made these beans with sesame seeds.  The recipe can be handled the same way, but the toasting time would be much shorter.  I recommend toasting the sesame seeds for approximately 5 minutes.

Thanks for sharing Phyllis!