Green Beans with Bacon

This is one of those recipes that kind of developed over time. I'm not even sure where the original idea came from, but I've been making this forever and each time it's not exactly the same.

I love french green beans. These are not "frenched" green beans like you can find in cans, but a certain type of green bean. They are long, slender and very yummy just as they are. They are amazing right out of the garden, but you can now find frozen whole french green beans in the frozen produce section and they are nearly as delicious.

Since I normally make this as I go without much thought to how much actually goes in the pan, these measurements are approximate. You can adjust them according to your own tastes.

Bacon Green Beans

1/4 cup chopped onion
2 cloves garlic, minced
1 bag (16 oz.) frozen whole green beans
1/4 cup cooked crumbled bacon
salt and pepper to taste

In a large skillet, over med-high heat, saute the onion and garlic in a little olive oil for about 1 minute. Add the green beans. Cook until all ice is melted and water has evaporated, stirring every 30 seconds (about 5 minutes).

Add salt, pepper and bacon to skillet. Cook an additional 3-4 minutes or until beans are crisp tender.

You can cook them a little longer if you prefer your beans a little more well done.


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Oatmeal Bacon Scones

Lately my family has been on a scone kick. That's not a bad thing though because these are so easy and delicious. They also freeze really well so I can double the batch and make extra.

I love that these aren't overly sweet, but instead are a nice savory scone. Our favorite way to eat them is alongside soup or chili for dinner, but they work equally well for breakfast.

Oatmeal Bacon Scones

2 1/4 cups flour
3/4 cup butter, softened and cut into slices
1/2 cup rolled oats (not quick oats)
1 Tbls baking powder
2 Tbls sugar
1/2 tsp salt
1/2 cup buttermilk
1 egg
1/3 cup crumbled cooked bacon

In a large bowl, add flour and butter. Cut in butter until pea sized. If you do not have a pastry blender you can use a food processor for this step but be very careful not to cut the butter too tiny. This is what is going to help them be fluffy.

Next stir in the remaining dry ingredients except bacon.
Add the buttermilk and egg. Stir until blended. The dough should be a little bit sticky. If it seems too dry you can add a little more buttermilk. No more than a tablespoon at a time.

Stir in the bacon gently.
Turn the dough out onto a floured surface and shape into a ball. Knead dough 10-12 times. If dough is too sticky, sprinkle with a little more flour and work in gently while kneading.

Divide the dough into 2 even portions. Flatten each portion into a 8 inch round circle.
If you would like to freeze your scones stop now. Place the dough circles on a wax paper lined baking sheet and place in the freezer. Once frozen you can place the dough into a ziplock freezer bag, label, and save to use later.

To bake scones:
Thaw dough completely first if frozen.
Divide dough circle into 8 "pie slices".

Place scones on a baking sheet leaving some space between each one. Sprinkle each scone with a little sugar if desired.
Bake in a 400* preheated oven for 15-17 minutes or until a light golden brown on top.
Let cool slightly before serving.