French Green Beans with Hot Bacon Dressing

Buttermilk Mashed Potatoes

  • Servings: 10 1/2 cups
  • Difficulty: Easy
  • Print

Miss having hot bacon dressing because of the fat and calories? These French green beans in a hot and sweet light bacon dressing are a great addition to any special occasion dinner or get-together.

Rating: 5 out of 5.

Ingredients

1 ½ lbs. fresh French green beans, washed and trimmed
4 slices center-cut bacon
½ cup onion, minced 
½ cup water
¼ cup cider vinegar
3 tbsp. sugar
¼ tsp dry mustard
¼ tsp. salt
1 tbsp. cornstarch mixed with an equal amount of water

Directions

I. Wash beans; trim ends. Cook beans, covered in boiling water (lightly salted) 20 minutes or until tender; drain and keep warm in a serving dish.

2. Cook bacon until crisp and remove pan from heat. Drain bacon on paper towels until cool, then crumble/cut into small pieces and set aside.

3. Drain off drippings, reserving 2 tbsp. in pan. Reheat pan over medium-high heat, add onions, and sauté until transparent, 2 to 3 minutes. Add water, vinegar, sugar, mustard, and salt to pan.

4. Stirring frequently, cook over medium-high heat, until sauce comes to a high simmer. Whisking constantly, blend cornstarch and water mixture into sauce and continue to cook until sauce has thickened, another 1 to 2 minutes.

5. Remove sauce from heat and pour over green beans. Gently mix beans with sauce until coated. Sprinkle with bacon and serve.

Nutrition

Nutrition Information: ½-cup 67 calories; 2g fat; 7g carbohydrate; 2g fiber 3g protein; 5mg cholesterol; 236mg sodium

Original Nutrition Information: ½-cup 150 calories; 10g fat; 7g Carbohydrate; 3g fiber; 5g Protein; 14mg cholesterol; 432mg sodium

Healthy Cooking Tips and Techniques

I reduced the sugar in this recipe from 1/4 cup to 3 tablespoons without any significant difference in taste as far as sweetness, however, the bacon flavor was not overwhelmed by the sugar and/or the vinegar, which can sometimes happen with the traditional recipe.

I cut the bacon from 8 slices down to 4, and trimmed a bit of the fat off, helping to lower the fat and cholesterol in this dish. In addition, I reduced the amount of bacon drippings from 1/4 cup to two tablespoons, significantly reducing the fat and calories taking it from 150 calories and 10g fat per 1/2-cup serving down to 67 calories and 2g fat.



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