Basic Pot of Pole Beans

Beau Gustafson

"Pole beans" is just another term for large green beans.  Serve this basic side dish with anything you'd normally have with green beans.  The bacon, chicken broth, chopped onion, and seasonings give these beans great flavor. 

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 26%
  • Fat: 1.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.1g
  • Carbohydrate: 8.8g
  • Fiber: 3.8g
  • Cholesterol: 3mg
  • Iron: 1.3mg
  • Sodium: 370mg
  • Calcium: 45mg

Ingredients

  • 3 bacon slices
  • 1 cup chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 1/2 pounds pole beans, trimmed and cut in half crosswise

Preparation

  1. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion to drippings in pan; cook 3 minutes, stirring frequently. Add bacon, salt, and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until beans are tender.
Note:

Long, often flat, large green beans are sold in most grocery stores as "pole beans." Because they are tougher and more fibrous than regular green beans, cooking pole bean takes longer than common green beans.

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