Thread: Green beans with bacon and onion.

My mom used drained canned beans. She would fry up the bacon and add the
onions to the frying bacon, then she threw the beans in and heated it all
together...seasoned to taste.


"Julie Bove" <[email protected]> wrote in message
news:gi4js3$6iq$[email protected]..
> Does anyone have a recipe for this? My grandma used to make this and I
> loved it. Had one restaurant in the area that made it as good as hers,
> but they are now closed. I have tried repeatedly but they never seem to
> come out right. I think my grandma might have started with canned beans.
> I know they were cooked till they were mushy. I made fresh beans tonight
> and was tempted to try again, but I didn't want another failure. I have
> seen some recipes online that contain butter, I am pretty sure she didn't
> put butter in hers. I know I wouldn't. I think there's enough fat in the
> bacon.
>
> Thanks!
>

"Jacquie" <[email protected]> wrote in message
news:[email protected] m...
> My mom used drained canned beans. She would fry up the bacon and add the
> onions to the frying bacon, then she threw the beans in and heated it all
> together...seasoned to taste.

Hmmm... I think that's how I did it. Did she cook the bacon till crisp?
Drain the beans? When I've tried it, the flavor of the bacon doesn't seem
to get all through the beans.

>[email protected] Sun, 14 Dec 2008 23:17:45 -0800, "Julie Bove" <[email protected]> wrote:

>
>"Jacquie" <[email protected]> wrote in message
>news:[email protected] om...
>> My mom used drained canned beans. She would fry up the bacon and add the
>> onions to the frying bacon, then she threw the beans in and heated it all
>> together...seasoned to taste.
>
>Hmmm... I think that's how I did it. Did she cook the bacon till crisp?
>Drain the beans? When I've tried it, the flavor of the bacon doesn't seem
>to get all through the beans.

Was the quality of the bacon better in your grandmother's day? - I
know I have to alter my mother's recipes if I'm using packet bacon,
rather than the strongly-tasting dry cured bacon that would have been
common then. Packet bacon needs more of it, and cooking first until
all the water's cooked out. And mine would absolutely have started the
bacon cooking with a small amount of butter.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25

"Nicky" <[email protected]> wrote in message
news:[email protected]..
> >[email protected] Sun, 14 Dec 2008 23:17:45 -0800, "Julie
> >Bove" <[email protected]> wrote:
>
>>
>>"Jacquie" <[email protected]> wrote in message
>>news:HpWdnRCNuNUdaNjUnZ2dnUVZ_judnZ2d@earthlink. com...
>>> My mom used drained canned beans. She would fry up the bacon and add the
>>> onions to the frying bacon, then she threw the beans in and heated it
>>> all
>>> together...seasoned to taste.
>>
>>Hmmm... I think that's how I did it. Did she cook the bacon till crisp?
>>Drain the beans? When I've tried it, the flavor of the bacon doesn't seem
>>to get all through the beans.
>
> Was the quality of the bacon better in your grandmother's day? - I
> know I have to alter my mother's recipes if I'm using packet bacon,
> rather than the strongly-tasting dry cured bacon that would have been
> common then. Packet bacon needs more of it, and cooking first until
> all the water's cooked out. And mine would absolutely have started the
> bacon cooking with a small amount of butter.

Well, that I don't know. What I got at the restaurant tasted just like hers
though.

One problem I have when I make it, is I fry the bacon till crisp, but then
after I mix it in, it goes all soft.

On Dec 15, 4:25*am, "Julie Bove" <julieb...@verizon.net> wrote:
> "Nicky" <ukc802466...@btconnect.com> wrote in message
>
> news:[email protected]..
>
>
>
>
>
> > >ukc802466...@btconnect.comOn Sun, 14 Dec 2008 23:17:45 -0800, "Julie
> > >Bove" <julieb...@verizon.net> wrote:
>
> >>"Jacquie" <happikat...@earthlink.net> wrote in message
> >>news:HpWdnRCNuNUdaNjUnZ2dnUVZ_judnZ2d@earthlink. com...
> >>> My mom used drained canned beans. She would fry up the bacon and add the
> >>> onions to the frying bacon, then she threw the beans in and heated it
> >>> all
> >>> together...seasoned to taste.
>
> >>Hmmm... *I think that's how I did it. *Did she cook the bacon till crisp?
> >>Drain the beans? *When I've tried it, the flavor of the bacon doesn'tseem
> >>to get all through the beans.
>
> > Was the quality of the bacon better in your grandmother's day? - I
> > know I have to alter my mother's recipes if I'm using packet bacon,
> > rather than the strongly-tasting dry cured bacon that would have been
> > common then. Packet bacon needs more of it, and cooking first until
> > all the water's cooked out. And mine would absolutely have started the
> > bacon cooking with a small amount of butter.
>
> Well, that I don't know. *What I got at the restaurant tasted just likehers
> though.
>
> One problem I have when I make it, is I fry the bacon till crisp, but then
> after I mix it in, it goes all soft.- Hide quoted text -
>
> - Show quoted text -


Julie you could fry the bacon crisp, then remove and reserve it till
after the onions are fried, the beans added and heated up, then put
the bacon back in last minute. If you expose the bacon to water,
(which is in the onion and also in the beans), it will tend to soften
up again. Hope this helps.

Evelyn

"Evelyn" <[email protected]> wrote in message
news:[email protected]...
On Dec 15, 4:25 am, "Julie Bove" <julieb...@verizon.net> wrote:
> "Nicky" <ukc802466...@btconnect.com> wrote in message
>
> news:[email protected]..
>
>
>
>
>
> > >ukc802466...@btconnect.comOn Sun, 14 Dec 2008 23:17:45 -0800, "Julie
> > >Bove" <julieb...@verizon.net> wrote:
>
> >>"Jacquie" <happikat...@earthlink.net> wrote in message
> >>news:HpWdnRCNuNUdaNjUnZ2dnUVZ_judnZ2d@earthlink. com...
> >>> My mom used drained canned beans. She would fry up the bacon and add
> >>> the
> >>> onions to the frying bacon, then she threw the beans in and heated it
> >>> all
> >>> together...seasoned to taste.
>
> >>Hmmm... I think that's how I did it. Did she cook the bacon till crisp?
> >>Drain the beans? When I've tried it, the flavor of the bacon doesn't
> >>seem
> >>to get all through the beans.
>
> > Was the quality of the bacon better in your grandmother's day? - I
> > know I have to alter my mother's recipes if I'm using packet bacon,
> > rather than the strongly-tasting dry cured bacon that would have been
> > common then. Packet bacon needs more of it, and cooking first until
> > all the water's cooked out. And mine would absolutely have started the
> > bacon cooking with a small amount of butter.
>
> Well, that I don't know. What I got at the restaurant tasted just like
> hers
> though.
>
> One problem I have when I make it, is I fry the bacon till crisp, but then
> after I mix it in, it goes all soft.- Hide quoted text -
>
> - Show quoted text -


Julie you could fry the bacon crisp, then remove and reserve it till
after the onions are fried, the beans added and heated up, then put
the bacon back in last minute. If you expose the bacon to water,
(which is in the onion and also in the beans), it will tend to soften
up again. Hope this helps.

But then how do you get the bacon flavor throughout? I think I have tried
that too.

On Dec 15, 9:53*am, "Julie Bove" <julieb...@verizon.net> wrote:
> "Evelyn" <evelyn.r...@gmail.com> wrote in message
>
> news:[email protected]...
> On Dec 15, 4:25 am, "Julie Bove" <julieb...@verizon.net> wrote:
>
>
>
>
>
> > "Nicky" <ukc802466...@btconnect.com> wrote in message
>
> >news:[email protected]. .
>
> > > >ukc802466...@btconnect.comOn Sun, 14 Dec 2008 23:17:45 -0800, "Julie
> > > >Bove" <julieb...@verizon.net> wrote:
>
> > >>"Jacquie" <happikat...@earthlink.net> wrote in message
> > >>news:HpWdnRCNuNUdaNjUnZ2dnUVZ_judnZ2d@earthlink. com...
> > >>> My mom used drained canned beans. She would fry up the bacon and add
> > >>> the
> > >>> onions to the frying bacon, then she threw the beans in and heated it
> > >>> all
> > >>> together...seasoned to taste.
>
> > >>Hmmm... I think that's how I did it. Did she cook the bacon till crisp?
> > >>Drain the beans? When I've tried it, the flavor of the bacon doesn't
> > >>seem
> > >>to get all through the beans.
>
> > > Was the quality of the bacon better in your grandmother's day? - I
> > > know I have to alter my mother's recipes if I'm using packet bacon,
> > > rather than the strongly-tasting dry cured bacon that would have been
> > > common then. Packet bacon needs more of it, and cooking first until
> > > all the water's cooked out. And mine would absolutely have started the
> > > bacon cooking with a small amount of butter.
>
> > Well, that I don't know. What I got at the restaurant tasted just like
> > hers
> > though.
>
> > One problem I have when I make it, is I fry the bacon till crisp, but then
> > after I mix it in, it goes all soft.- Hide quoted text -
>
> > - Show quoted text -
>
> Julie you could fry the bacon crisp, then remove and reserve it till
> after the onions are fried, the beans added and heated up, then put
> the bacon back in last minute. * If you expose the bacon to water,
> (which is in the onion and also in the beans), it will tend to soften
> up again. * Hope this helps.
>
> But then how do you get the bacon flavor throughout? *I think I have tried
> that too.- Hide quoted text -
>
> - Show quoted text -


You could try going to cooks.com and typing in green beans with bacon,
and see how others prepare the recipe.

I think that it is an illusion that the bacon taste is "within" the
green beans. You will probably need to use canned beans to get that
illusion of the salty bacon taste, rather than fresh, or you would
need to really overcook the fresh ones till they get very, very soft,
using salt in the water to infuse that salty taste.

Usually on cooks.com there are so many ways of preparing any recipe
there, that you will find one that gives you the taste you like best
if you experiment a bit. Come to mention it, that sounds like a
delicious flavor combination and I might try it myself!

Best Regards,
Evelyn

x-no-archive: yes

Julie Bove wrote:

> But then how do you get the bacon flavor throughout? I think I have tried
> that too.
>
>

You need the smokiest bacon you can find, not chemically cured stuff,
and you may need extra to get adequate fat out of it, since non heritage
pork is bred to be so lean these days.

Susan

In article <gi5r0p$2j7$[email protected]>,
"Julie Bove" <[email protected]> wrote:

> "Evelyn" <[email protected]> wrote in message
> news:[email protected]...
> On Dec 15, 4:25 am, "Julie Bove" <julieb...@verizon.net> wrote:
> > "Nicky" <ukc802466...@btconnect.com> wrote in message
> >
> > news:[email protected]..
> >
> >
> >
> >
> >
> > > >ukc802466...@btconnect.comOn Sun, 14 Dec 2008 23:17:45 -0800, "Julie
> > > >Bove" <julieb...@verizon.net> wrote:
> >
> > >>"Jacquie" <happikat...@earthlink.net> wrote in message
> > >>news:HpWdnRCNuNUdaNjUnZ2dnUVZ_judnZ2d@earthlink. com...
> > >>> My mom used drained canned beans. She would fry up the bacon and add
> > >>> the
> > >>> onions to the frying bacon, then she threw the beans in and heated it
> > >>> all
> > >>> together...seasoned to taste.
> >
> > >>Hmmm... I think that's how I did it. Did she cook the bacon till crisp?
> > >>Drain the beans? When I've tried it, the flavor of the bacon doesn't
> > >>seem
> > >>to get all through the beans.
> >
> > > Was the quality of the bacon better in your grandmother's day? - I
> > > know I have to alter my mother's recipes if I'm using packet bacon,
> > > rather than the strongly-tasting dry cured bacon that would have been
> > > common then. Packet bacon needs more of it, and cooking first until
> > > all the water's cooked out. And mine would absolutely have started the
> > > bacon cooking with a small amount of butter.
> >
> > Well, that I don't know. What I got at the restaurant tasted just like
> > hers
> > though.
> >
> > One problem I have when I make it, is I fry the bacon till crisp, but then
> > after I mix it in, it goes all soft.- Hide quoted text -
> >
> > - Show quoted text -
>
>
> Julie you could fry the bacon crisp, then remove and reserve it till
> after the onions are fried, the beans added and heated up, then put
> the bacon back in last minute. If you expose the bacon to water,
> (which is in the onion and also in the beans), it will tend to soften
> up again. Hope this helps.
>
> But then how do you get the bacon flavor throughout? I think I have tried
> that too.

Cook the bacon very slowly, first thing, then take out the bacon and use
that resulting fat to fry the onions in -- in the same pan, with no
cleaning of the pan. When the beans go in, they should exude some
moisture which will deglaze the pan and bring more of the bacon flavor
into the resulting mix. And add back the crispy bacon at the last
minute, as others have said.

I think I've seen this with a teensy dash of soy sauce at the last
minute too.

PP

"Evelyn" <[email protected]> wrote in message
news:[email protected]..
On Dec 15, 9:53 am, "Julie Bove" <julieb...@verizon.net> wrote:
> "Evelyn" <evelyn.r...@gmail.com> wrote in message
>
> news:[email protected]...
> On Dec 15, 4:25 am, "Julie Bove" <julieb...@verizon.net> wrote:
>
>
>
>
>
> > "Nicky" <ukc802466...@btconnect.com> wrote in message
>
> >news:[email protected]. .
>
> > > >ukc802466...@btconnect.comOn Sun, 14 Dec 2008 23:17:45 -0800, "Julie
> > > >Bove" <julieb...@verizon.net> wrote:
>
> > >>"Jacquie" <happikat...@earthlink.net> wrote in message
> > >>news:HpWdnRCNuNUdaNjUnZ2dnUVZ_judnZ2d@earthlink. com...
> > >>> My mom used drained canned beans. She would fry up the bacon and add
> > >>> the
> > >>> onions to the frying bacon, then she threw the beans in and heated
> > >>> it
> > >>> all
> > >>> together...seasoned to taste.
>
> > >>Hmmm... I think that's how I did it. Did she cook the bacon till
> > >>crisp?
> > >>Drain the beans? When I've tried it, the flavor of the bacon doesn't
> > >>seem
> > >>to get all through the beans.
>
> > > Was the quality of the bacon better in your grandmother's day? - I
> > > know I have to alter my mother's recipes if I'm using packet bacon,
> > > rather than the strongly-tasting dry cured bacon that would have been
> > > common then. Packet bacon needs more of it, and cooking first until
> > > all the water's cooked out. And mine would absolutely have started the
> > > bacon cooking with a small amount of butter.
>
> > Well, that I don't know. What I got at the restaurant tasted just like
> > hers
> > though.
>
> > One problem I have when I make it, is I fry the bacon till crisp, but
> > then
> > after I mix it in, it goes all soft.- Hide quoted text -
>
> > - Show quoted text -
>
> Julie you could fry the bacon crisp, then remove and reserve it till
> after the onions are fried, the beans added and heated up, then put
> the bacon back in last minute. If you expose the bacon to water,
> (which is in the onion and also in the beans), it will tend to soften
> up again. Hope this helps.
>
> But then how do you get the bacon flavor throughout? I think I have tried
> that too.- Hide quoted text -
>
> - Show quoted text -


You could try going to cooks.com and typing in green beans with bacon,
and see how others prepare the recipe.

I think that it is an illusion that the bacon taste is "within" the
green beans. You will probably need to use canned beans to get that
illusion of the salty bacon taste, rather than fresh, or you would
need to really overcook the fresh ones till they get very, very soft,
using salt in the water to infuse that salty taste.

Usually on cooks.com there are so many ways of preparing any recipe
there, that you will find one that gives you the taste you like best
if you experiment a bit. Come to mention it, that sounds like a
delicious flavor combination and I might try it myself!


I did look at those recipes and this is the way I did it, but they call for
fresh beans and perhaps that too was my mistake. No matter how long I cook
fresh beans, I can't get them to come out so Angela will eat them. I must
try the canned.

"Susan" <susan@nothan[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
> Julie Bove wrote:
>
>> But then how do you get the bacon flavor throughout? I think I have
>> tried that too.
>
> You need the smokiest bacon you can find, not chemically cured stuff, and
> you may need extra to get adequate fat out of it, since non heritage pork
> is bred to be so lean these days.

Oh... I tend to buy the microwaveable stuff.

"Peppermint Patootie" <[email protected]> wrote in message
news:[email protected]..
> In article <gi5r0p$2j7$[email protected]>,
> "Julie Bove" <[email protected]> wrote:
>
>> "Evelyn" <[email protected]> wrote in message
>> news:[email protected]...
>> On Dec 15, 4:25 am, "Julie Bove" <julieb...@verizon.net> wrote:
>> > "Nicky" <ukc802466...@btconnect.com> wrote in message
>> >
>> > news:[email protected]..
>> >
>> >
>> >
>> >
>> >
>> > > >ukc802466...@btconnect.comOn Sun, 14 Dec 2008 23:17:45 -0800, "Julie
>> > > >Bove" <julieb...@verizon.net> wrote:
>> >
>> > >>"Jacquie" <happikat...@earthlink.net> wrote in message
>> > >>news:HpWdnRCNuNUdaNjUnZ2dnUVZ_judnZ2d@earthlink. com...
>> > >>> My mom used drained canned beans. She would fry up the bacon and
>> > >>> add
>> > >>> the
>> > >>> onions to the frying bacon, then she threw the beans in and heated
>> > >>> it
>> > >>> all
>> > >>> together...seasoned to taste.
>> >
>> > >>Hmmm... I think that's how I did it. Did she cook the bacon till
>> > >>crisp?
>> > >>Drain the beans? When I've tried it, the flavor of the bacon doesn't
>> > >>seem
>> > >>to get all through the beans.
>> >
>> > > Was the quality of the bacon better in your grandmother's day? - I
>> > > know I have to alter my mother's recipes if I'm using packet bacon,
>> > > rather than the strongly-tasting dry cured bacon that would have been
>> > > common then. Packet bacon needs more of it, and cooking first until
>> > > all the water's cooked out. And mine would absolutely have started
>> > > the
>> > > bacon cooking with a small amount of butter.
>> >
>> > Well, that I don't know. What I got at the restaurant tasted just like
>> > hers
>> > though.
>> >
>> > One problem I have when I make it, is I fry the bacon till crisp, but
>> > then
>> > after I mix it in, it goes all soft.- Hide quoted text -
>> >
>> > - Show quoted text -
>>
>>
>> Julie you could fry the bacon crisp, then remove and reserve it till
>> after the onions are fried, the beans added and heated up, then put
>> the bacon back in last minute. If you expose the bacon to water,
>> (which is in the onion and also in the beans), it will tend to soften
>> up again. Hope this helps.
>>
>> But then how do you get the bacon flavor throughout? I think I have
>> tried
>> that too.
>
> Cook the bacon very slowly, first thing, then take out the bacon and use
> that resulting fat to fry the onions in -- in the same pan, with no
> cleaning of the pan. When the beans go in, they should exude some
> moisture which will deglaze the pan and bring more of the bacon flavor
> into the resulting mix. And add back the crispy bacon at the last
> minute, as others have said.
>
> I think I've seen this with a teensy dash of soy sauce at the last
> minute too.

Okay. Thanks!

"Peppermint Patootie" <[email protected]> wrote in message
news:[email protected]..
> In article <gi5r0p$2j7$[email protected]>,
> "Julie Bove" <[email protected]> wrote:
>
>> "Evelyn" <[email protected]> wrote in message
>> news:[email protected]...
>> On Dec 15, 4:25 am, "Julie Bove" <julieb...@verizon.net> wrote:
>> > "Nicky" <ukc802466...@btconnect.com> wrote in message
>> >
>> > news:[email protected]..
>> >
>> >
>> >
>> >
>> >
>> > > >ukc802466...@btconnect.comOn Sun, 14 Dec 2008 23:17:45 -0800, "Julie
>> > > >Bove" <julieb...@verizon.net> wrote:
>> >
>> > >>"Jacquie" <happikat...@earthlink.net> wrote in message
>> > >>news:HpWdnRCNuNUdaNjUnZ2dnUVZ_judnZ2d@earthlink. com...
>> > >>> My mom used drained canned beans. She would fry up the bacon and
>> > >>> add
>> > >>> the
>> > >>> onions to the frying bacon, then she threw the beans in and heated
>> > >>> it
>> > >>> all
>> > >>> together...seasoned to taste.
>> >
>> > >>Hmmm... I think that's how I did it. Did she cook the bacon till
>> > >>crisp?
>> > >>Drain the beans? When I've tried it, the flavor of the bacon doesn't
>> > >>seem
>> > >>to get all through the beans.
>> >
>> > > Was the quality of the bacon better in your grandmother's day? - I
>> > > know I have to alter my mother's recipes if I'm using packet bacon,
>> > > rather than the strongly-tasting dry cured bacon that would have been
>> > > common then. Packet bacon needs more of it, and cooking first until
>> > > all the water's cooked out. And mine would absolutely have started
>> > > the
>> > > bacon cooking with a small amount of butter.
>> >
>> > Well, that I don't know. What I got at the restaurant tasted just like
>> > hers
>> > though.
>> >
>> > One problem I have when I make it, is I fry the bacon till crisp, but
>> > then
>> > after I mix it in, it goes all soft.- Hide quoted text -
>> >
>> > - Show quoted text -
>>
>>
>> Julie you could fry the bacon crisp, then remove and reserve it till
>> after the onions are fried, the beans added and heated up, then put
>> the bacon back in last minute. If you expose the bacon to water,
>> (which is in the onion and also in the beans), it will tend to soften
>> up again. Hope this helps.
>>
>> But then how do you get the bacon flavor throughout? I think I have
>> tried
>> that too.
>
> Cook the bacon very slowly, first thing, then take out the bacon and use
> that resulting fat to fry the onions in -- in the same pan, with no
> cleaning of the pan. When the beans go in, they should exude some
> moisture which will deglaze the pan and bring more of the bacon flavor
> into the resulting mix. And add back the crispy bacon at the last
> minute, as others have said.
>
> I think I've seen this with a teensy dash of soy sauce at the last
> minute too.
>
> PP


That soy sauce addition may just do the trick! Modern bacon isn't like the
old fashioned stuff, not only not as flavorful but not as fatty. I have a
local pork store that sells the real thing up here in the Catskills.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

Evelyn;1236000 Wrote:
> On Dec 15, 4:25*am, "Julie Bove" julieb...@verizon.net wrote:-
> "Nicky" ukc802466...@btconnect.com wrote in message
>
> news:[email protected]..
>
>
>
>
> --
> ukc802466...@btconnect.comOn Sun, 14 Dec 2008 23:17:45 -0800, "Julie
> Bove" julieb...@verizon.net wrote:--
> --
> "Jacquie" happikat...@earthlink.net wrote in message
> news:[email protected] m...
> My mom used drained canned beans. She would fry up the bacon and add
> the
> onions to the frying bacon, then she threw the beans in and heated
> it
> all
> together...seasoned to taste.--
> --
> Hmmm... *I think that's how I did it. *Did she cook the bacon till
> crisp?
> Drain the beans? *When I've tried it, the flavor of the bacon doesn't
> seem
> to get all through the beans.--
> -
> Was the quality of the bacon better in your grandmother's day? - I
> know I have to alter my mother's recipes if I'm using packet bacon,
> rather than the strongly-tasting dry cured bacon that would have
> been
> common then. Packet bacon needs more of it, and cooking first until
> all the water's cooked out. And mine would absolutely have started
> the
> bacon cooking with a small amount of butter.-
>
> Well, that I don't know. *What I got at the restaurant tasted just
> like hers
> though.
>
> One problem I have when I make it, is I fry the bacon till crisp, but
> then
> after I mix it in, it goes all soft.- Hide quoted text -
>
> - Show quoted text --
>
>
> Julie you could fry the bacon crisp, then remove and reserve it till
> after the onions are fried, the beans added and heated up, then put
> the bacon back in last minute. If you expose the bacon to water,
> (which is in the onion and also in the beans), it will tend to soften
> up again. Hope this helps.
>
> Evelyn

I always use Applewood smoked bacon that I get at Trader Joe's. This
bacon has a tremendous amount of flavor and, in my opinion, is much
better tasting than hickory smoked. I fry 2 slices of bacon per can
of beans til crisp. Set aside then saute chopped onions til slightly
golden. Add the beans, mix well then simmer very slowly for about 10
minutes. Add the bacon pieces and heat through for about 5 minutes to
increase bacon flavor. Don't cover the pan after adding the bacon. Be
careful about adding salt, the canned beans and bacon are already
salted.




--
The Drama Queen

In article <gi6c25$qke$[email protected]>,
"Evelyn" <[email protected]> wrote:

> "Peppermint Patootie" <[email protected]> wrote in message
> news:[email protected]..
> > In article <gi5r0p$2j7$[email protected]>,
> > "Julie Bove" <[email protected]> wrote:
> >
> >> "Evelyn" <[email protected]> wrote in message
> >> news:[email protected]...
> >> On Dec 15, 4:25 am, "Julie Bove" <julieb...@verizon.net> wrote:
> >> > "Nicky" <ukc802466...@btconnect.com> wrote in message
> >> >
> >> > news:[email protected]..
> >> >
> >> >
> >> >
> >> >
> >> >
> >> > > >ukc802466...@btconnect.comOn Sun, 14 Dec 2008 23:17:45 -0800, "Julie
> >> > > >Bove" <julieb...@verizon.net> wrote:
> >> >
> >> > >>"Jacquie" <happikat...@earthlink.net> wrote in message
> >> > >>news:HpWdnRCNuNUdaNjUnZ2dnUVZ_judnZ2d@earthlink. com...
> >> > >>> My mom used drained canned beans. She would fry up the bacon and
> >> > >>> add
> >> > >>> the
> >> > >>> onions to the frying bacon, then she threw the beans in and heated
> >> > >>> it
> >> > >>> all
> >> > >>> together...seasoned to taste.
> >> >
> >> > >>Hmmm... I think that's how I did it. Did she cook the bacon till
> >> > >>crisp?
> >> > >>Drain the beans? When I've tried it, the flavor of the bacon doesn't
> >> > >>seem
> >> > >>to get all through the beans.
> >> >
> >> > > Was the quality of the bacon better in your grandmother's day? - I
> >> > > know I have to alter my mother's recipes if I'm using packet bacon,
> >> > > rather than the strongly-tasting dry cured bacon that would have been
> >> > > common then. Packet bacon needs more of it, and cooking first until
> >> > > all the water's cooked out. And mine would absolutely have started
> >> > > the
> >> > > bacon cooking with a small amount of butter.
> >> >
> >> > Well, that I don't know. What I got at the restaurant tasted just like
> >> > hers
> >> > though.
> >> >
> >> > One problem I have when I make it, is I fry the bacon till crisp, but
> >> > then
> >> > after I mix it in, it goes all soft.- Hide quoted text -
> >> >
> >> > - Show quoted text -
> >>
> >>
> >> Julie you could fry the bacon crisp, then remove and reserve it till
> >> after the onions are fried, the beans added and heated up, then put
> >> the bacon back in last minute. If you expose the bacon to water,
> >> (which is in the onion and also in the beans), it will tend to soften
> >> up again. Hope this helps.
> >>
> >> But then how do you get the bacon flavor throughout? I think I have
> >> tried
> >> that too.
> >
> > Cook the bacon very slowly, first thing, then take out the bacon and use
> > that resulting fat to fry the onions in -- in the same pan, with no
> > cleaning of the pan. When the beans go in, they should exude some
> > moisture which will deglaze the pan and bring more of the bacon flavor
> > into the resulting mix. And add back the crispy bacon at the last
> > minute, as others have said.
> >
> > I think I've seen this with a teensy dash of soy sauce at the last
> > minute too.
> >
> > PP
>
>
> That soy sauce addition may just do the trick! Modern bacon isn't like the
> old fashioned stuff, not only not as flavorful but not as fatty. I have a
> local pork store that sells the real thing up here in the Catskills.

I had a roommate years ago who'd fry a pound of bacon up, maybe add some
onions, then add frozen green beans and soy sauce. I'd be aiming for a
slightly more refined version, though.

PP

"Evelyn" <[email protected]> wrote in message
news:gi6c25$qke$[email protected]..
>
>
>
> "Peppermint Patootie" <[email protected]> wrote in message
> news:[email protected]..
>> In article <gi5r0p$2j7$[email protected]>,
>> "Julie Bove" <[email protected]> wrote:
>>
>>> "Evelyn" <[email protected]> wrote in message
>>> news:[email protected]...
>>> On Dec 15, 4:25 am, "Julie Bove" <julieb...@verizon.net> wrote:
>>> > "Nicky" <ukc802466...@btconnect.com> wrote in message
>>> >
>>> > news:[email protected]..
>>> >
>>> >
>>> >
>>> >
>>> >
>>> > > >ukc802466...@btconnect.comOn Sun, 14 Dec 2008 23:17:45 -0800,
>>> > > >"Julie
>>> > > >Bove" <julieb...@verizon.net> wrote:
>>> >
>>> > >>"Jacquie" <happikat...@earthlink.net> wrote in message
>>> > >>news:HpWdnRCNuNUdaNjUnZ2dnUVZ_judnZ2d@earthlink. com...
>>> > >>> My mom used drained canned beans. She would fry up the bacon and
>>> > >>> add
>>> > >>> the
>>> > >>> onions to the frying bacon, then she threw the beans in and heated
>>> > >>> it
>>> > >>> all
>>> > >>> together...seasoned to taste.
>>> >
>>> > >>Hmmm... I think that's how I did it. Did she cook the bacon till
>>> > >>crisp?
>>> > >>Drain the beans? When I've tried it, the flavor of the bacon doesn't
>>> > >>seem
>>> > >>to get all through the beans.
>>> >
>>> > > Was the quality of the bacon better in your grandmother's day? - I
>>> > > know I have to alter my mother's recipes if I'm using packet bacon,
>>> > > rather than the strongly-tasting dry cured bacon that would have
>>> > > been
>>> > > common then. Packet bacon needs more of it, and cooking first until
>>> > > all the water's cooked out. And mine would absolutely have started
>>> > > the
>>> > > bacon cooking with a small amount of butter.
>>> >
>>> > Well, that I don't know. What I got at the restaurant tasted just like
>>> > hers
>>> > though.
>>> >
>>> > One problem I have when I make it, is I fry the bacon till crisp, but
>>> > then
>>> > after I mix it in, it goes all soft.- Hide quoted text -
>>> >
>>> > - Show quoted text -
>>>
>>>
>>> Julie you could fry the bacon crisp, then remove and reserve it till
>>> after the onions are fried, the beans added and heated up, then put
>>> the bacon back in last minute. If you expose the bacon to water,
>>> (which is in the onion and also in the beans), it will tend to soften
>>> up again. Hope this helps.
>>>
>>> But then how do you get the bacon flavor throughout? I think I have
>>> tried
>>> that too.
>>
>> Cook the bacon very slowly, first thing, then take out the bacon and use
>> that resulting fat to fry the onions in -- in the same pan, with no
>> cleaning of the pan. When the beans go in, they should exude some
>> moisture which will deglaze the pan and bring more of the bacon flavor
>> into the resulting mix. And add back the crispy bacon at the last
>> minute, as others have said.
>>
>> I think I've seen this with a teensy dash of soy sauce at the last
>> minute too.
>>
>> PP
>
>
> That soy sauce addition may just do the trick! Modern bacon isn't like
> the old fashioned stuff, not only not as flavorful but not as fatty. I
> have a local pork store that sells the real thing up here in the
> Catskills.

Can't use soy.

"The Drama Queen" <[email protected]> wrote in message
news:[email protected]..

> I always use Applewood smoked bacon that I get at Trader Joe's. This
> bacon has a tremendous amount of flavor and, in my opinion, is much
> better tasting than hickory smoked. I fry 2 slices of bacon per can
> of beans til crisp. Set aside then saute chopped onions til slightly
> golden. Add the beans, mix well then simmer very slowly for about 10
> minutes. Add the bacon pieces and heat through for about 5 minutes to
> increase bacon flavor. Don't cover the pan after adding the bacon. Be
> careful about adding salt, the canned beans and bacon are already
> salted.

I will try that kind. Thanks!

"The Drama Queen" <[email protected]> wrote in message
news:[email protected]..
>
> Evelyn;1236000 Wrote:
>> On Dec 15, 4:25*am, "Julie Bove" julieb...@verizon.net wrote:-
>> "Nicky" ukc802466...@btconnect.com wrote in message
>>
>> news:[email protected]..
>>
>>
>>
>>
>> --
>> ukc802466...@btconnect.comOn Sun, 14 Dec 2008 23:17:45 -0800, "Julie
>> Bove" julieb...@verizon.net wrote:--
>> --
>> "Jacquie" happikat...@earthlink.net wrote in message
>> news:[email protected] m...
>> My mom used drained canned beans. She would fry up the bacon and add
>> the
>> onions to the frying bacon, then she threw the beans in and heated
>> it
>> all
>> together...seasoned to taste.--
>> --
>> Hmmm... *I think that's how I did it. *Did she cook the bacon till
>> crisp?
>> Drain the beans? *When I've tried it, the flavor of the bacon doesn't
>> seem
>> to get all through the beans.--
>> -
>> Was the quality of the bacon better in your grandmother's day? - I
>> know I have to alter my mother's recipes if I'm using packet bacon,
>> rather than the strongly-tasting dry cured bacon that would have
>> been
>> common then. Packet bacon needs more of it, and cooking first until
>> all the water's cooked out. And mine would absolutely have started
>> the
>> bacon cooking with a small amount of butter.-
>>
>> Well, that I don't know. *What I got at the restaurant tasted just
>> like hers
>> though.
>>
>> One problem I have when I make it, is I fry the bacon till crisp, but
>> then
>> after I mix it in, it goes all soft.- Hide quoted text -
>>
>> - Show quoted text --
>>
>>
>> Julie you could fry the bacon crisp, then remove and reserve it till
>> after the onions are fried, the beans added and heated up, then put
>> the bacon back in last minute. If you expose the bacon to water,
>> (which is in the onion and also in the beans), it will tend to soften
>> up again. Hope this helps.
>>
>> Evelyn
>
> > I always use Applewood smoked bacon that I get at Trader Joe's. This
> bacon has a tremendous amount of flavor and, in my opinion, is much
> better tasting than hickory smoked. I fry 2 slices of bacon per can
> of beans til crisp. Set aside then saute chopped onions til slightly
> golden. Add the beans, mix well then simmer very slowly for about 10
> minutes. Add the bacon pieces and heat through for about 5 minutes to
> increase bacon flavor. Don't cover the pan after adding the bacon. Be
> careful about adding salt, the canned beans and bacon are already
> salted.

> --
> The Drama Queen

I am going to try that!
--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

On Mon, 15 Dec 2008 07:19:22 -0800 (PST), Evelyn
<[email protected]> wrote:

>I think that it is an illusion that the bacon taste is "within" the
>green beans. You will probably need to use canned beans to get that
>illusion of the salty bacon taste, rather than fresh, or you would
>need to really overcook the fresh ones till they get very, very soft,
>using salt in the water to infuse that salty taste.

Just as a matter of interest, are we talking French beans, or similar
- things that I would top and tail and boil for 3-4 min max, or a
green kind of pulse that needs a lot of cooking, like a green lentil?

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25