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Old 02-14-2008, 03:05 PM   #11
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I think either one would work well. If you decide to go with the bacon recipe, I would cook the bacon by itself till crisp, remove from the pan and drain on paper towels, then cook the beans and onions in the bacon fat. When done, drain, put in a serving dish, and sprinkle with crumbled bacon and pepper.
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Old 02-14-2008, 03:11 PM   #12
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Thanks GotGarlic.. That sounds perfect!
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Old 02-14-2008, 03:11 PM   #13
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I would go with Uncle Bob's suggestion.
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Old 02-14-2008, 03:40 PM   #14
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If I am having a main course, like pork roast, which I usually make potatoes with too, I like the green beans to be on the "lite" side. I put a lot of beans in a smallish pot with a lid so some boil but most steam, then drain the water, season with s&p and a little Italian seasoning and lightly fry in some EVOO.
I save the bacon and onions when I want them to be a main part of the meal, like if I am reheating one pork chop for lunch and need something hearty to go along with it. Then I will cook them together with the bacon and onions in the bacon grease and also add EVOO. That can really clog you.... I mean fill you up
BTW, I found the prepackaged green beans. Greenlee (?) Haricot Verts, to be far superior to the ones you buy in bulk. Well worth the extra $.
Just my thoughts
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Old 02-14-2008, 03:45 PM   #15
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Hm, that makes sense. I think I will go with the 'lighter' way this time. Thank you!
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Old 02-14-2008, 04:27 PM   #16
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Uncle Bob's suggestion works. I do it that way a lot to rave reviews.
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Old 02-14-2008, 05:27 PM   #17
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Steam them til crispy tender, then blanch in cold water to set the color.

Put them in the fridge til dinner time.

About 5-10 mins before plating, toss them in a skillet or saute with a splash of olive oil.

When the beans warm through, throw in some crumbled gorgonzola and toss to partially melt the cheese.

Plate immediately and garnish with chopped walnuts.

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Old 02-14-2008, 07:59 PM   #18
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You can make individual pouches or one big pouch. You may have to adjust the time for cooking. My son likes to sprinkle fresh grated Parmesan cheese over his beans. Don't be shy with the garlic.This can be cooked in the oven also at 350 degrees.
Enjoy! Debbie

FOILED ITALIAN GREEN BEANS


GREEN BEANS; Fresh.
ZESTY ITALIAN SALAD DRESSING MIX; Or Plain Italian.
ONION; Chopped, To Taste.
GARLIC; Minced, To Taste.
SALT; To Taste.
BLACK PEPPER; To Taste.
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Snap green beans to desired length.
Place beans on sheet of heavy duty foil.
Sprinkle chopped onions and garlic over beans.
Season beans with salt and pepper to taste.
Drizzle a little Italian dressing over beans; you don't need a lot.
Fold foil over and seal edges to form packet.
Place on BBQ grill and cook over low heat for about 20 minutes or until tender crisp.
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Old 02-14-2008, 11:29 PM   #19
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I have been reading these threads and noticed a lot of people seem to boil or steam first, then later saute in a pan.
We always just took a packet of fresh frozen green beans and threw them into a hot pan with some EVOO, garlic, salt, and pepper. Toss em around in the pan for awhile, and then add some Carribean Jerk Sauce. Cook awhile longer then dump into the bowl and serve.
They always turned out good for us, and tasty, and still have good color. So why the extra step to steam first? Is it just because you are preparing it ahead of time? Or is there another reason?
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Old 02-14-2008, 11:34 PM   #20
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The green beans turned out pretty good. Thanks everyone.

I would like to know about the boiling/steaming first, as well..
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