BAKED STRING BEANS
16 ounces frozen French-style green beans, thawed
2 strips bacon
1 teaspoon beef bouillon granules (1 cube)
1 cup hot water
1/2 teaspoon garlic salt
Put the beans in an ungreased 1 1/2-quart baking dish. Cook the bacon until crisp, reserve 1 tablespoon of the bacon grease and set the bacon aside. Dissolve the bouillon in the hot water then add the garlic salt and pepper. Stir in the reserved bacon grease and pour this over the green beans; stir well. Cover the baking dish with foil and bake at 350º for 1 hour. Crumble and sprinkle the bacon over the top just before serving.
Makes 4-6 servings
Can be frozen
Per 1/4 Recipe: 65 Calories; 2g Fat; 3g Protein; 7g Carbohydrate; 2.5g Dietary Fiber; 4.5g Net Carbs
Per 1/6 Recipe: 44 Calories; 1g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
I'm pretty sure that I found this recipe in Southern Living Magazine. These country-style green beans have a nice bacon flavor but they end up overcooked if baked for a full hour. I know that's the nature of country-style green beans but these were falling apart too much. I recommend checking them after 30 minutes and see if they're done to your liking at that point. This unique cooking method might come in handy if you've already got some meat in the oven at the same temperature or if your stovetop is filled with other things. Click the photo to see a close-up.
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