So the traditional cream of mushroom green bean casserole has never been a favorite. Really, I find it disgusting. I found a
really awesome, but
really complicated version out of my Martha Stewart cookbook. I loved it until I made it the second time, right when my aversion to food was ramping up while I was pregnant with Claire. Since then, I've not been up to the task as it is very labor intensive. I found this alternative last year and I don't think I will ever do it another way. Who doesn't like bacon anyway?
Serves 8
2 lbs Fresh Green Beans
3 tbs Butter
8 slices Thick Cut Bacon
Fresh Ground Pepper
Snap the beans into one inch lengths. Cut the bacon into one inch squares or smaller. Melt the butter in a skillet. Throw in the bacon and cook until crispy. Set aside. Bring a pot of water to a boil. Cook beans in boiling water for 10 minutes. Drain beans and add to bacon/butter mixture. Stir until coated. Add pepper to taste.
