My First Cooking Lesson and Green Beans

Since I've been home a few weeks now, we are slowly returning to our old way of cooking around the house, which simply means "not eating sandwiches and casseroles from the restaurant".  We are cooking for ourselves the way we once did...a way that was pretty much abandoned when the restaurant was a part of our everyday life.  Now we aren't restricted to using only the recipes that adapt easily for mass quantities, like we did when we were testing and producing large casserole batches.  Now we can take our time and rediscover some old favorites, as well as find a few new ones.  One of my projects is to consolidate those favorites into one binder that will hold up to sticky fingers and stovetop splatters. 

Tonight we are eating leftovers.  Once upon a time, leftovers sat in our fridge for days until we finally tossed them out.  Now, we look forward to them, not only because we are making efforts to become less wasteful, but also because...well, they're good! 

One of my top five favorite kitchen items is my crock pot.  I have become reacquainted with it and have used it quite frequently these last few weeks.  A couple of days ago, I cooked a pot roast with potatoes, onions, and carrots.  To me, it is always just a bit better a day or two after it's been cooked.   We also discovered a new recipe for macaroni and cheese that has become our new favorite, and we are having those leftovers as well.  (This mac and cheese is so good that I can eat it cold.  I seriously considered making a sandwich out of it today for a snack.  I'll post that recipe another day.)

To round out this meal of old-time comfort food tonight, I assembled another old favorite...marinated green beans.  I am not a canned green bean fan, nor do I like the traditional green bean casserole, although I have made it many times at customers' requests.  To me, this recipe that I made tonight is reminiscent of German potato salad...it has a sweet-tangy vinegary bacony dressing that really perks up plain old green beans.  I imagine it would work equally as well with frozen or fresh cooked green beans, and would probably taste even better.

Making this dish requires a few strips of "real" bacon.  I absolutely love bacon.  I'm from the south, and I grew up with it.  I am painfully aware that it is not good for you (what comfort/southern food is?).  Moderation!

In the last few years, I've become accustomed to using pre-cooked bacon and microwaving it to crispy perfection.  It was neat and clean and easy, and I still use it to make club sandwiches and the like.  But this recipe calls for the bacon drippings, so I had to go retro and fry it up.

And on that subject...my best friend Lisa and I go way back.  We met when we were 5 years old and lived a couple of houses apart.  Growing up, she was either at my house or I was at hers.  I remember when we were in the fifth grade, I think, and I had stayed overnight (we called it "spending the night") at her house, and her dad fixed us bacon and eggs for breakfast the next morning.  My first "cooking lesson" came from her dad that day.  The bacon (which I love!...did I mention that??) was so good, and he explained to me that the way to cook bacon was low and slow.  It won't burn, it won't splatter, and it fries up just right.  I have always followed his instruction since that day with nothing but great results. 

Here we go with the recipe for the green beans.  It is super easy and super tasty, and yields 6 servings.  You can adjust any of the ingredients to your taste.  Sometimes I cook a few more slices of bacon to yield more of the drippings.


Marinated Green Beans

Ingredients:

2 16-oz. cans French-style or regular cut green beans
4 Tbsp. brown sugar
2 Tbsp. bacon grease (or more...whatever your bacon yields)
2 Tbsp. prepared mustard (regular or spicy)
4 Tbsp. vinegar (white or cider)
4 strips crispy fried bacon

Directions:

Gather your ingredients.

Take four slices of bacon (thin sliced bacon is best) and place them in a large skillet.  I cut the strips in half so they wouldn't hang over the sides of the pan.  Slowly cook over medium low heat, turning occasionally as the strips begin to brown.

While the bacon is cooking, heat the green beans in a large saucepan.  (Do not drain.)

When the beans are warm, drain and place in a casserole dish.

 

When the bacon starts to shrink and gets foamy little bubbles on top, remove it from the pan and drain it on a paper towel-lined plate. 



 

Combine the bacon drippings (I prefer the word "drippings" to the word "grease", don't you?  Makes me feel a little better about eating it.), brown sugar, mustard and vinegar.  (I used spicy mustard and cider vinegar.)  Trust me, it will look much better than this......

...when you whisk it all together like this.

You can warm the vinaigrette, if desired, or simply pour it over the green beans.  Toss to coat.

Crumble the bacon and sprinkle over the top.  Serve warm or at room temperature.

How easy is that?

I hope you'll give this recipe a try the next time you see those cans of green beans staring at you from your kitchen cabinet.  Sometimes they want to get dressed up instead of being cloaked in cream of mushroom soup!

Enjoy!!