A, B, C,D,E,F,G,H. Here we are in our 4th month of Eating the Alphabet hosted by Brenda over at Meal Planning Magic. Last month I wanted to do fennel, looked all over for it and could not find it, so I ended up sitting out April. This month is G or H, so I bring a dish for green beans.
Mix some green beans, corn, onion, red pepper, almonds and bacon bits with some balsamic vinegar and a little sugar, and you have a dish that lifts green beans a little beyond the ordinary.
This dish is made with cooked vegetables so it can be made from fresh, frozen, or canned green beans and corn. Hubby will really only eat canned green beans so that is what I use. Most of the time I used frozen corn. For myself, I would use diced, cooked carrots instead of the corn, but hubby prefers the corn.
This has a very light sweet/sour undertone, it can be made more pronounced by doubling the balsamic vinegar and sugar.
The almonds and crumbled bacon adds a nice crunch.
1 T. butter
1/2 c. diced onion
1/2 c. diced red pepper
1 can green beans, rinsed and drained or 2 c. cooked green beans
1 can whole kernel corn, rinsed and drained or 2 c. cooked corn
2 T. Balsamic vinegar
1 T. sugar
1/4 c. toasted slivered almonds
2 T. cooked, crumbled bacon
Melt the butter in a medium saucepan. Add onion and red pepper and cook until tender. Add green beans and corn and mix well. Sprinkle sugar over the vegetables and mix well. Add Balsamic vinegar, stir well and cook until vegetables are heated through. Stir in almonds and bacon, reserving a little for a garnish on top. Turn into a serving dish, garnish with the reserved almonds and bacon and serve immediately. Makes 6 to 8 servings.
If you would like to expand your veggie recipe arsenal come and join Eating the Alphabet. You can find the details and sign up here.