My husband and I meet up with my husband's sister Mary and her husband Ed every September for a camping trip to Pennsylvania. We have our breakfast and dinners pre-planned and we eat at our campsites, one day Mary cooks, and the next I cook. Mary served us these amazing green beans with dinner one year, yum-yum! So of course I just had to have her recipe.
Truthfully I haven't really used leeks in many recipes until this one. They are really tasty.
- I have used frozen whole green beans in this recipe and although they work, they're not as good and come out somewhat "soggy."
- Right before serving sprinkle the top with feta cheese
- Or sprinkle on pecans or slivered almonds
Mary’s Green Beans, Bacon, and Leeks
Ingredients:
2 to 3 Leeks
1 to 2 pounds fresh green beans
A little salt and pepper if desired
In
a deep skillet cook the bacon over med-high heat until crisp (about 8-10 minutes)
stirring occasionally.
Remove bacon from the pan and set aside, leaving the bacon drippings in the pan. Let bacon cool then tear into pieces.
Sauté leeks on medium heat for 5-7 minutes, stirring occasionally. Add minced garlic and stir.
You can add the bacon bits back in now or after the green beans.
While leeks are sauteing, clean the green beans, remove ends or any blemishes.
Add the green beans to the sauté leeks in the skillet. Sauté for an additional 8 to 10 minutes, stirring occasionally until green beans are somewhat cooked but still a little firm. Add salt and pepper if desired.
Toss green beans with the bacon pieces, and garnish with feta cheese or nuts. Serve warm.
We have found that leftovers chilled in the refrigerator overnight are just as good and maybe even better the next day.
It's the end of February and here in Ohio, it's been snowing for about 2 weeks. Right now I'm thinking of our first camping-hiking-campfire-starry night trip.
Elizabeth
Other Posts:
Caprese Grilled Cheese Sandwich
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