| 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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