Paula Deen’s Fancy Green Beans

  • 2 tablespoons teriyaki sauce
  • 1 tablespoon honey
  • 1 tablespoon butter (optional)
  • 1 tablespoon fresh lemon juice
  • 1  1/2 pounds fresh green beans (I trimmed and cut them into 1.5″ pieces)
  • 2 slices bacon (I used a chicken sausage, chopped fine, and added some olive oil)
  • 1/2 cup red bell pepper strips (I used more)
  • 1/2 cup thin onion wedges (I used more)
  • 1/2 cup whole cashews (I left these out and it was still great)

In a small bowl, stir together the teriyaki sauce, honey, and butter.

Fill a bowl with cold water and ice cubes.

Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crisp, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently until the beans are warm again.

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Published in: on October 17, 2010 at 5:00 pm  Leave a Comment  

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