I recently experimented with two canned green bean, bacon dishes, both which were baked in the oven. Cooking one lot because I can never resist trying a recipe that someone is so excited about they declare it in the title and the second batch for friends and family at our lake house, to accompany the grilled chicken I had prepared for dinner.
GREEN BEANS Y’ALL WONT BELIEVE
1/2 pound bacon, chopped into bite-sized pieces and fried, reserving 3 tablespoons grease
6 cans whole green beans, drained (I used less)
6 tablespoons sugar
6 tablespoons white vinegar
2 packages slivered almonds
Place drained green beans in a casserole dish. Mix 3 tablespoons bacon grease with sugar and vinegar over medium heat until sugar dissolves and mixture is heated through. Sprinkle bacon on top of green beans, then pour liquid mixture on top and garnish with slivered almonds. Bake at 325F for 25 to 30 minutes.
Recipe adapted from A Little Salty With The Sweet (from the adorable Sophie Hudson), 2013
ARKANSAS GREEN BEANS
2 (15-ounce) cans green beans, drained
8 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder
Heat oven to 350F. Place the drained green beans in a 9-by-13-inch baking pan.
Cook bacon about half way, chop and place on top of green beans.
Combine the brown sugar, melted butter, soy sauce and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered for 40 minutes.
Recipe adapted from The Dining Guide, April 2016