This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Stringing string beans is universal."
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 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.
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 medium||red onion (diced)|
|1/4 cup||low fat buttermilk|
|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.
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|
|Total Carbohydrates 12g||5%|
|Dietary Fiber 4g||14%|
|Vitamin A 16%||Vitamin C 36%|
|Calcium 7%||Iron 8%|
|Vitamin K 16 mcg||Potassium 323 mg|
|Magnesium 34 mg|