We've gotten through the eating too much holidays. Everybody has their favorite things. One thing that is dearly loved by holiday eaters is the Campbell's Mushroom Soup Gloopy Green Beans. I've never been fond of them. First off, when it comes to most Campbell's Soups, I can't handle the salt that they use.
For the last few years I've been on a mission. A mission to show people that there are alternatives to over salted goopy glop.
I have made several converts with this dish. I've given it to people who swear that the over salted goopy glop is their favorite of all time and the holidays will be ruineded for like ever and ever. . .
On, to the recipe.
INGREDIENTS
(look, this recipe isn't about exactly measured stuff. the ingredients will be listed in order of proportion. everything is suggestion, the balance of flavors is entirely up to you)
Fresh Green Beans, strung, snapped, and washed.
Yellow onion halved and sliced
Bacon
Parmesan Cheese, grated
Granulated Garlic
Black Pepper
Those are the beans. Fresh beans my people. I understand if you can't get fresh that canned or frozen is perfectly acceptable. If fresh is an option though, go with it.
The bacon is chopped roughly, and then given a quick flash saute just until the slices separate and the edges begin to curl
While your bacon and other chopping duties progress, put a pot of water to the boil. At the full boil, put in two tablespoons of salt. When the salted water comes back to a full boil, add in
The beans, the bacon, and the sliced onion. When it returns to a full boil start checking your beans, I like my just a bit past al dente, which is usually about six minutes at a full boil.
Drain.
Transfer to a container, or if serving right away, a serving bowl.
Add the pepper.
Add the garlic.
Hit it with the cheese.
Shake it up to coat.
CRACK BEANS!
