Bacon makes these green beans so much better. Serve this hearty side with roast chicken.
3 reduced-fat bacon slices
1 cup chopped sweet onion
2 (12-oz.) packages frozen green beans, thawed
1 cup low-sodium fat-free chicken broth
2 tablespoons Dijon mustard
Salt and pepper to taste
How to Make It
Cook bacon in a large nonstick skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tsp. drippings in skillet. Crumble bacon.
Sauté onion in hot drippings in skillet over medium-high heat 2 to 3 minutes or until golden. Add green beans, broth, and mustard, tossing to coat. Reduce heat to medium; cover and cook 5 minutes. Uncover and cook, stirring occasionally, 3 to 5 more minutes or until liquid thickens and is reduced by half. Add salt and pepper to taste. Top with crumbled bacon. Serve immediately.
Note: Nutritional analysis does not include salt and pepper to taste.
This is a middle of the road recipe. It was easy enough to make but no wow factor. I have several other green bean recipes I would rather serve. Give it a try and see what you think, it may hit the mark for your family.
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