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Spanish Green Beans ala` Pioneer Woman
Recipe By :Pioneer Woman, Ree Drummond @ Pioneer Woman Cook site
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 16-oz cans green beans, canned -- whole beans, Blue Lake or DelMonte brand or 1 lb fresh beans
5 slices bacon -- cut in 1-inch pieces
1 medium sweet onion -- diced
2 16-oz cans canned tomatoes -- whole tomatoes with juice, Hunts brand
1/4 teaspoon cayenne pepper -- more if you want it hot hot
Slice bacon into 1-inch pieces. Separate all the pieces. Now place a dutch oven or large saucepan on medium-low…And throw in the bacon to start cooking. Keep cooking for several minutes until bacon turns brown.
Now it’s time to dice up the onion. Begin by cutting the onion in half from root to tip. Cut off the top, peel off the outer papery layer, and made thin, vertical slices. Rotate the onion half, then make vertical slices downward to dice.
When the fat is rendered and the bacon is beginning to turn brown, you can first drain off some of the fat, then add in the onions. Or, if you're like me, you can just add in the onions. Stir it around…And continue cooking until bacon and onions turns a nice color. Don't let the bacon get crisp, but definitely let it cook nicely.
Now, drain the green beans and throw them right into the pan. And I have nothing against fresh green beans. But for the purposes of this demonstration, I want you to know that canned green beans work miraculously. They take on a whole different flavor in this dish. Do not fear Del Monte. Now, throw in the two cans of whole tomatoes with their juice. (Do not drain tomatoes.) Stir around gently…Cover, reduce heat to low, and cook for 45 minutes or so.
Now let’s add the cayenne. I usually add in about 1/4 teaspoon of cayenne pepper 1/4 teaspoon is quite hot, so if you're scared, begin with a healthy pinch and work your way up from there. Remember, it’s the slight spiciness that makes this dish special!
Mmm…see all that delightful juice in the bowl? That’s chock full of bacon, onion, and tomato flavor—and that’s perfect for your Thanksgiving plate. Try it, my friends…try it! You won't be disappointed.
And this is something that can be made WAY ahead of time, like the morning of, if necessary.
Description:
"The Cast of Characters: 4 cans of whole green beans (you can use a pound or two of fresh if you prefer; I've done it many times and they're terrific that way), 2 cans whole tomatoes, 1 medium onion, 5 slices bacon, cayenne pepper."
Source:
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - November 24, 2008"
T(Cook/Bake Time):
"1:05"
- - - - - - - - - - - - - - - - - - -
NOTES : Sometimes it’s the most simple ingredients that, when combined, make the most delightful dishes. There’s really not much in it that’s Spain-specific. Made with canned green beans (don't be hatin’; you can use fresh if you like), canned whole tomatoes, and a delightful base of sauteed bacon and diced onions, the dish is finished off with a healthy dose of cayenne pepper to elevate it to fabuloso. That was Spanish, in case you didn't know.
Don't knock this dish until you try it. It provides a beautifully colorful splash on a Thanksgiving plate otherwise laden with earth tones. The green and red really dress it up! Aside from that, however, the tangy tomatoes and green beans really lend a flavorful punch that’s amazingly complementary to the rest of the typical Thanksgiving grub. You must try these to believe them!
Let’s get started!
Spanish Green Beans ala` Pioneer Woman
Recipe By :Pioneer Woman, Ree Drummond @ Pioneer Woman Cook site
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 16-oz cans green beans, canned -- whole beans, Blue Lake or DelMonte brand or 1 lb fresh beans
5 slices bacon -- cut in 1-inch pieces
1 medium sweet onion -- diced
2 16-oz cans canned tomatoes -- whole tomatoes with juice, Hunts brand
1/4 teaspoon cayenne pepper -- more if you want it hot hot
Slice bacon into 1-inch pieces. Separate all the pieces. Now place a dutch oven or large saucepan on medium-low…And throw in the bacon to start cooking. Keep cooking for several minutes until bacon turns brown.
Now it’s time to dice up the onion. Begin by cutting the onion in half from root to tip. Cut off the top, peel off the outer papery layer, and made thin, vertical slices. Rotate the onion half, then make vertical slices downward to dice.
When the fat is rendered and the bacon is beginning to turn brown, you can first drain off some of the fat, then add in the onions. Or, if you're like me, you can just add in the onions. Stir it around…And continue cooking until bacon and onions turns a nice color. Don't let the bacon get crisp, but definitely let it cook nicely.
Now, drain the green beans and throw them right into the pan. And I have nothing against fresh green beans. But for the purposes of this demonstration, I want you to know that canned green beans work miraculously. They take on a whole different flavor in this dish. Do not fear Del Monte. Now, throw in the two cans of whole tomatoes with their juice. (Do not drain tomatoes.) Stir around gently…Cover, reduce heat to low, and cook for 45 minutes or so.
Now let’s add the cayenne. I usually add in about 1/4 teaspoon of cayenne pepper 1/4 teaspoon is quite hot, so if you're scared, begin with a healthy pinch and work your way up from there. Remember, it’s the slight spiciness that makes this dish special!
Mmm…see all that delightful juice in the bowl? That’s chock full of bacon, onion, and tomato flavor—and that’s perfect for your Thanksgiving plate. Try it, my friends…try it! You won't be disappointed.
And this is something that can be made WAY ahead of time, like the morning of, if necessary.
Description:
"The Cast of Characters: 4 cans of whole green beans (you can use a pound or two of fresh if you prefer; I've done it many times and they're terrific that way), 2 cans whole tomatoes, 1 medium onion, 5 slices bacon, cayenne pepper."
Source:
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - November 24, 2008"
T(Cook/Bake Time):
"1:05"
- - - - - - - - - - - - - - - - - - -
NOTES : Sometimes it’s the most simple ingredients that, when combined, make the most delightful dishes. There’s really not much in it that’s Spain-specific. Made with canned green beans (don't be hatin’; you can use fresh if you like), canned whole tomatoes, and a delightful base of sauteed bacon and diced onions, the dish is finished off with a healthy dose of cayenne pepper to elevate it to fabuloso. That was Spanish, in case you didn't know.
Don't knock this dish until you try it. It provides a beautifully colorful splash on a Thanksgiving plate otherwise laden with earth tones. The green and red really dress it up! Aside from that, however, the tangy tomatoes and green beans really lend a flavorful punch that’s amazingly complementary to the rest of the typical Thanksgiving grub. You must try these to believe them!
Let’s get started!
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