Creole Green Beans
Even though our children are grown, my husband and I remain busy. So we rely on speedy recipes that call for everyday ingredients. This peppery treatment really wakes up green beans. It makes enough that we have leftovers, which is helpful since our schedules sometimes keep us from eating together.
Even though our children are grown, my husband and I remain busy. So we rely on speedy recipes that call for everyday ingredients. This peppery treatment really wakes up green beans. It makes enough that we have leftovers, which is helpful since our schedules sometimes keep us from eating together.
- Carbohydrate 22.2747068612784 g
- Cholesterol 0.566666666666667 mg
- Fat 0.786825451722413 g
- Fiber 3.43022236538058 g
- Protein 2.68163858448993 g
- Saturated Fat 0.201925404377124 g
- Serving Size 1 1 (191g)
- Sodium 77.1970207475072 mg
- Sugar 18.8444844958978 g
- Trans Fat 0.138925994522237 g
- Calories 103 calories
Step-by-step
- Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon.
- Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture.
Converting this dish for larger or smaller groups requires careful management of pan surface area rather than simple multiplication. When doubling the bacon and vegetables, use a wide twelve-inch skillet instead of crowding a smaller pan. Proper crowding prevention ensures that moisture escapes rapidly, allowing the onions to brown rather than steam in their own juices. Maintaining high heat over medium settings helps render the pork fat efficiently without burning the flour slurry added later.
Scaling the thickening agents demands precision regarding the starch-to-liquid ratio. Two tablespoons of all-purpose flour can successfully bind the juices from fourteen and a half ounces of tomatoes, but multiplying the recipe past eight servings means increasing the flour incrementally. Whisk the dry ingredients directly into the warm bacon drippings before adding the tomatoes to prevent lump formation. The starches coat the fat molecules evenly, creating a stable emulsion as the mixture reaches a rolling boil.
Acidic components from the tomatoes interact with the brown sugar and Worcestershire sauce to balance the savory profile. Simmering this liquid for exactly two minutes cooks out the raw flour taste while concentrating the sugars. Undercooking leaves a chalky mouthfeel, whereas overcooking risks scorching the tomato solids against the pan bottom. Keep the heat at medium-high during this reduction phase and stir constantly with a flat-bottomed wooden spatula.
Pairing these spiced vegetables with unseasoned roasted poultry or plain steamed rice creates a balanced plate by contrasting the heavy acidity. The bold pepper profile and tomato base act as a natural sauce for bland proteins. Store leftovers in an airtight glass container for up to four days in the refrigerator. Reheat gently on the stovetop with a splash of water to reconstitute the thickened sauce.
