| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caprial2 | 4 | servings | |
INGREDIENTS
| 1 | lb | Fresh green beans |
| 1/2 | Cut diced uncooked bacon | |
| 1/2 | Onion; minced | |
| 3 | Cloves garlic; chopped | |
| 1/4 | c | Dry sherry |
| 1 | pn | Cumin |
| 1 | ts | Freshly cracked black pepper |
| 1/2 | ts | Salt |
INSTRUCTIONS
Snap off the stems of the beans and remove their strings, if any. Fill a large saucepan with water and bring it to a boil. Add the green beans and cook for 3 to 4 minutes to blanch. Drain the beans again, then transfer to a medium bowl and set aside. In a medium saute pan, cook the bacon over high heat until crispy. Remove the bacon with a slotted spoon, reserving the bacon drippings, and transfer the bacon to paper towels to drain. Decrease the heat to medium-high. Add the onion and garlic to the pan and saute until fragrant, about 2 minutes. Add the sherry and cook until about 1 tablespoon of liquid remains. Add the beans, cumin, pepper, salt, and bacon and toss well. Place the beans on a serving platter and serve immediately. Converted by MC_Buster. Per serving: 26 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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