CRACK GREEN BEANS

Crack Green Beans will have even the pickiest eater begging for seconds. Substitute turkey bacon or slices of ham instead of regular bacon. This recipe is a great dish to take to any potluck and makes a Super addicting green beans with bacon.

As I always have with other vegetables as well, I frequently cook green beans with bacon and garlic. It was the addition of onion and the cooking method itself, that caught my eye. I always saute the bacon and garlic, then add the COOKED green beans to the pan and toss to coat. With this recipes’s method, the green beans lose their vibrant color, the bacon gets limp, and the dish looks “muddied” overall. I’ll stick to my method, where both the beans and the bacon retain their rich color and where the bacon flavor enhances, rather than overwhelms, the beans.

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INGREDIENTS:

5 (15 ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too)
12 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder

DIRECTIONS

Put the drained beans in a 9×13 pan.

Add the cooked bacon pieces.

Mix the remaining ingredients ( the crack sauce).

Pour over the beans and bake 40 minutes at 350.

Toss and serve